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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.

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