Zucchini and Goat Cheese Ravioli

Serves 4


1 1/4 cups all-purpose flour

2 eggs


1 1/2 pounds shredded zucchini

Kosher salt

2 teaspoons olive oil

3 garlic cloves, sliced

4 ounces goat cheese

2 tablespoons chopped fresh mint

1/4 teaspoon table salt

1/2 teaspoon black pepper


2 pounds Roma tomatoes, halved and seeded

1 teaspoon olive oil

1/2 teaspoon kosher salt

2 tablespoons unsalted butter

1 garlic clove, minced

1/4 teaspoon table salt

1 teaspoon white wine vinegar

Parmesan cheese

1. For the dough: Mound the flour on your work surface, forming a deep well in the center. Crack the eggs into the well; break yolks with a fork, gradually whisking and working in the flour to form a shaggy mass. Knead by hand until a smooth ball forms, 5 minutes. Wrap dough in plastic; let rest at room temperature for 1 to 4 hours.

2. Filling: Place zucchini in a colander, sprinkle with 1/2 teaspoon kosher salt; let sit for 30 minutes. Transfer zucchini to a clean dish towel and wring to remove all the liquid.

3. In a large, nonstick skillet over medium heat, heat olive oil. Add garlic; saute until fragrant, 30 seconds. Add zucchini; cook over medium heat, stirring occasionally, for 15 minutes, until zucchini is tender and has begun to caramelize. Transfer to a bowl. Mix in goat cheese, mint, 1/4 teaspoon table salt and pepper. Season to taste.

4. Sauce: Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment. Toss tomatoes with olive oil and kosher salt; spread them on the sheet. Roast 50 to 60 minutes or until tender and beginning to brown. Transfer to a food processor; pulse until pureed, 5 to 6 pulses.

5. In a skillet over medium-high heat, melt butter. Continue cooking until the milk solids begin to brown, 2 to 3 minutes more. Add garlic; saute until fragrant. Stir in tomatoes and table salt; simmer 10 minutes, until slightly thickened. Stir in vinegar.

6. Dust a kitchen towel with flour. Cut pasta dough into 4 sections. Using a pasta machine, roll each section into thin strips, starting on the widest setting and working your way to the thinnest. (For the thickest settings, fold pasta in thirds and roll it two or three times through each.) Let the pasta dry on the flour-dusted towel for 15 minutes.

7. Cut each 4-inch wide strip of pasta dough in half lengthwise. Dollop scant teaspoons of filling, 1-inch apart on one of the strips. Lightly brush the bare sections of pasta dough with water. Place a second strip of pasta on top, gently pressing it around the filling to seal. Using a knife or fluted pastry wheel, cut out ravioli. Repeat with remaining dough and filling.

8. Bring a large pot of well-salted water to a boil. In a large skillet over medium-low heat, gently warm the sauce. Add half the ravioli to the boiling water; boil gently 3 to 4 minutes, until al dente. Using a slotted spoon, transfer the ravioli to the simmering sauce. Repeat with remaining ravioli, toss with sauce and serve with grated Parmesan.

-- Kinsey Drake, Palo Alto