Goat Cheese and Leek Ravioli

Mix all of the ingredients for the farce (filling)

Dough: Make a smooth dough with the dough ingredients.

Pepper cream: Pre-cook red bell peppers and peel. Sauté shallots in butter, add bell pepper, some garlic, water or unseasoned consommé or stock, salt, sugar, cream and some crème fraîche. Allow this mixture to come to a boil, mix well, and pass through sieve.

Roll noodle dough out thin, fill, shape ravioli or pockets, boil in salted water for about 6 minutes and drag through pepper cream.

Notes:

The chef starts with a pile of flour, adds egg yolk and whole egg, a bit of white wine, olive oil, sprinkle of salt, and starting at the middle, mix, then knead. If mixture is dry, add a bit more wine. Must be kneaded until you get a nice smooth surface. Be careful not to use too much liquid, or it will be too soft.

The dough must rest in the refrigerator for one hour, or can rest overnight.

For the filling: Rice some potatoes (they have been cooked with the skin), add fresh goat cheese, add some thinly sliced, and finely chopped leek (one leek, the whole white part and some of the green), add some chopped chives, and an egg yolk. Add some sour cream to make it softer (one heaping tablespoon) and salt and pepper. For better flavor, fresh goat cheese should be used. A small amount of garlic may be chopped in (the chef does not press the garlic because it is too strong that way. He does not even use a whole clove.)

The batter should not be too soft, as it is harder to separate into portions.

Take one beaten egg in a bowl, sprinkle flour onto board. Roll the dough in a rolling machine. With finely rolled dough, brush with egg. Put a scoop of filling at regular intervals on the dough, slice in regular intervals, and encase each filling ball with the dough. There are no wrinkles because of the little cuts. Then, using a cookie cutter to cut out the
ravioli, flatten the edges to make sure they all have the same thickness. Boil for 6-8 min in boiling salted water.

For the garnish: Cut and peel the pepper (you can use a peeler) and then dice very finely. This will be used as the garnish, so do not need to be cooked.

For the bell pepper cream: Boil the bell pepper and wrap in a wet cloth, or roast the pepper. Then pull off the skin. If the pepper is roasted, they have a little stronger flavor, while the boiling makes them milder. Take some shallots in a medium sized pan (1 shallot, finely chopped), and one clove of finely chopped garlic. Place some butter in the pan, add the shallots and garlic, and sauté lightly so they are still sweet. The chef likes to judge when they are done according to the smell. When the sharp smell is gone, they are just right, and will be slightly translucent. Add the peppers, a dash of wine, some unseasoned consommé (add water if you don’t have) and allow to boil until nice and soft. Add a little fresh cream, making sure the pan is not too hot.

Put ravioli in water, then put pepper mixture into a blender and pass through a sieve to make sure there are no lumps left.

The sauce is finished, when the ravioli is done, it briefly is allowed to simmer in the pepper cream, then plated with sauce on top and the peppers to garnish.