Pasta Gardner’s Goat Cheese Scarpinocc with Ginger Sour Sauce Pasta Gardner’s Goat Cheese Scarpinocc with Ginger Sour Sauce 60 ravioli for 6-10 people Chef Jeff Gardner Pasta dough: • 8 oz. “00” flour • 3.7 oz. farm eggs, whisked (a little less than 3 large eggs) • one pinch of kosher salt Filling: • 8 oz. goat cheese • 3/4 cup heavy cream, to soften the cheese • 1 tsp. lemon zest, minced • 1 tsp kosher salt • 1/4 tsp fresh black pepper Sauce: • 1/4 cup The Perfect Purée Ginger Puree, thawed • 1/4 cup cubed unsalted butter • 1 pinch salt Method: To make the dough: In a medium size bowl, combine the flour, eggs, and salt. Mix with a fork until the dough begins to form. Once a dough is started turn the dough out to a clean wooden board. Knead by folding the dough over itself several times for 5-8 minutes. If the dough is too wet add a little more flour. Wrap loosely in plastic wrap and let rest on the counter for 15 minutes. To make the filling: In a large bowl or food processor break up the goat cheese and add the cream, slowly and carefully mix together the two ingredients, until you get a consistently smooth texture. Add the zest, salt and pepper, stir well. Take two baking sheets and dust them with flour. To make the pasta sheets: Use a pasta machine to roll them out till they are just before translucent; almost the thinnest of a penny. Cut the sheets into rectangles about 2 by 2.5 inches with a sharp knife or blade. Place 3/4 tsp filling in the middle of each rectangle. Fold away from you, one third over the filling. Put a touch of water from your finger, or mister on the remaining exposed dough to help seal. Finish rolling away from you, with your thumb and index finger squeeze together and push down on the ends of the dough to seal the filling in the center. Then press in the center to create a dimple, just not all the way through. It should look like an upside down “T” with a dimple in the middle. Move to the baking sheet, don’t let them touch, because they will stick. Continue until you have no more dough or filling. You should get 50-60 pieces. I suggest you let them firm in the fridge uncovered for about 20 minutes if you can. In a separate sauté pan, to make the Ginger Sour Sauce, add 1/4 cup Perfect Puree Ginger Sour mix, bring to a light simmer and emulsify in 1/4 cup cubed butter. Turn off the heat to prevent separation. To finish: Bring a large pot of salted water to a boil. Drop the Scarpinocc into the boiling water, cook, and check at 1 1/2 minutes. When almost al dente, drain the Scarpinocc well, and toss them in the sauce and return to the heat to cook for 30 seconds more. Using a slotted spoon place them on a warm plate. Garnish with sliced chives and well aged balsamic vinegar.