Laminated Parsley Ravioli Stuffed with Parsley, Chive and Chèvre
A recipe for Laminated Parsley Ravioli Stuffed with Parsley, Chive and Chèvre that is sure to impress your guests with the flavors of spring.
A recipe for Laminated Parsley Ravioli Stuffed with Parsley, Chive and Chèvre starts with homemade parsley ravioli that are sure to impress your guests with the flavors of spring.
I’ve been thinking of grandmothers lately. They’re pretty special people, don’t you think? Many days I regret that my own mother did not live long enough to be the awesome grandmother I know she would have been for my own children, but I often pepper our conversations with stories of her and the type of woman she was. I’d like to think that she would have danced with my daughter and cuddled my son every moment she could.
My solace is my mother in law. She has been the only grandmother they know, the one they call Grammie, who surprises them with cards in the mail, with Harry Potter stamps, just because. She’s the one who sews with my daughter, and understands my son’s Lego obsession. She’s coming in a few days, and the kids (and I!) have been counting down.
Since we live far from family, these visits are especially meaningful. We love our life here in California, but the tradeoff to modern family life these days is that with relatives scattered across the country, we miss those daily learning moments that only a grandmother or aunt or cousin can lend to little ones. I thought of my own grandmother as I made these Laminated Parsley Ravioli Stuffed with Parsley, Chive and Chèvre. She was a wonderful cook, exceptional, actually, but not Italian. I’ve always secretly wanted an Italian nonna to teach me the ways of homemade pasta. Challenging myself in the kitchen with these ravioli was more fun – and simpler – than I thought it would be. I know it looks fancy, but you know what? It’s more fun and easier than you think.
Inside these little tender pockets of pasta are a filling of tangy chèvre, fresh parsley and chives. Homemade parsley ravioli is served in a brown butter sauce with spring peas, making it a dish perfect for these early spring days, especially if you’re entertaining! If you’re like me and don’t have a nonna, I assure you, if I can do it, so can you.
Disclosure: This post was originally brought to you in collaboration with KitchenAid. Thank you for supporting brands that I love – posts like these help behind the scenes at Kitchen Confidante. Thank you for making my blog a part of your day!
Enjoyed Making Homemade Parsley Ravioli?
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Laminated Parsley Ravioli Stuffed with Parsley, Chive and Chèvre
Ingredients
For the Pasta:
- 4 large eggs divided
- 1 tablespoon water
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- fresh parsley leaves rinsed and dried
For the Ravioli Filling:
- 8 oz chèvre
- 1 large egg
- 2 tablespoons chives minced
- 1 tablespoon parsley finely chopped
- 1/4 teaspoon kosher salt
- freshly ground black pepper
For the Brown Butter Sauce with Spring Peas:
- 1/2 cup butter (1 stick)
- 1 clove garlic minced
- 1 cup fresh English peas blanched
- 2 teaspoons flat leaf parsley finely chopped
- 2 teaspoons chives finely chopped
- kosher salt
- freshly ground black pepper
Instructions
- Place the eggs, water, flour and salt in the bowl of the KitchenAid Professional 600 Series 6-Quart Stand Mixer fitted with the flat beater. Mix on speed 2 for 30 seconds. Remove the beater and attach the dough hook. Knead the dough on speed 2 for about 2 minutes. If the dough seems too wet or too dry, add some water or flour in small increments until the dough comes together as desired. Transfer the dough onto a work surface and knead by hand for about 2 minutes, and form it into a ball. Let it rest for 20-30 minutes.
- While the pasta dough rests, make the filling. In a bowl, mix together the chèvre, egg, chives, parsley, salt and pepper until well blended. Let it rest in the refrigerator while you finish making the pasta.
- Divide the pasta dough into four pieces and keep covered so the dough does not dry out. Attach the KitchenAid Pasta Sheet Roller attachment to the Stand Mixer. Set the adjustment knob on the pasta sheet roller to setting 1 and turn the mixer to speed 2. Flatten one of the dough pieces to about 1 cm in width and feed the dough into the roller. Fold the dough in half and pass it through the roller again. Repeat this kneading process several times until the dough is smooth and pliable, and about the width of the pasta roller, lightly dusting with flour as you work to prevent the dough from sticking. Turn the adjustment knob on the roller to setting 2 and feed the dough through the pasta roller. Change it to setting 3 and pass through again. Continue rolling the pasta until you have reached setting 5 or 6 (depending on how thick you would like your pasta). If necessary, cut the dough in half as it will get long, and this will make it easier to work with the dough. Repeat with remaining pieces of pasta dough until you have long thin sheets.
- Place parsley leaves on the pasta, about 2 inches apart, along a sheet of pasta dough. Lightly mist or brush water on the edges of the pasta and lay another sheet of pasta dough on top. With the pasta roller on setting 3, carefully pass it through, pressing the pasta together. Set aside. Repeat with remaining sheets of pasta.
- To make the ravioli, place about 1 mounded teaspoon of chèvre filling on top of the parsley laminated pasta. Be careful not to overfill as the pasta will need to seal around the filling. Lightly brush or mist the edges of the pasta with water. Place another sheet of pasta on top, aligning the laminated parsley over the center of filling. Lightly press the pasta together. Use a 2 1/2 inch ravioli cutter to cut the ravioli. Repeat with remaining pasta dough and filling.
- Bring a large pot of water to a simmer (avoid a rolling boil - the ravioli could break apart). Season the water with salt and cook the ravioli for about 5 minutes, or until the ravioli floats to the top. Gently retrieve the ravioli with a slotted spoon and transfer to an oiled dish.
- While the ravioli is cooking, make the browned butter sauce by melting the butter in a sauté pan over medium heat. Add the garlic and cook the sauce, stirring, for about 5-7 minutes, until the butter is golden brown. Skim any foam from the sauce and discard. Stir in the blanched peas. Remove from heat and add the fresh herbs, and season with salt and pepper.
- Drizzle the browned butter sauce over the ravioli. Serve immediately.
Nutrition
Comments
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Beautiful job Liren. Homemade ravioli is one of my favorites.
Handmade pasta is the absolute best, I love the parsley peeking through!
Luv your laminated parsley ravioli, Liren. So pretty and ingenious how it’s done. I’m with you about always secretly wanting an Italian nonna to teach and guide of the ways of Italian cooking/baking (my ultimate favorite cuisine). I have KitchenAid pasta roller attachments, but have to use them (even have pasta drying racks)! Inspired now to break them outta the box. ;)
Cristina, it’s time to break out the attachments and drying racks (I do need to invest in drying racks, that would make a huge difference.)! Every time I make pasta, I marvel at how simple it is, and I really need to do it more often :)