Onion & Thyme Goat Cheese Ravioli

Directions

1. To make the pasta: place the flour in a medium bowl and make a well in the centre. Lightly beat the eggs and add to the centre of the flour. Using a fork or your fingers, start to combine the flour into the eggs, working from the centre outwards. Once the dough has roughly come together, use your hands to form into a rough ball. Place the ball onto a lightly floured surface and knead consistently for about 5 minutes — the pasta dough should become smooth and silky. Cover completely and let stand for at least an hour. You can make the dough ahead of time and keep it covered in the fridge.

2. For the filling, combine all of the ingredients in a large mixing bowl and stir well to combine. 

3. Using a pasta machine, roll out the dough to level 5 thinness. If you are using a ravioli maker, roll the sheets out to the width of the metal shaper and follow as per manufacturer’s instructions. If not, make the sheets about four inches wide. Using a spoon, place approximately 2 tsp of filling into the centre of each ravioli pocket (ravioli maker) or approximately every 2 inches down the pasta sheet, leaving a ½-inch space between fillings. Fold the pasta sheet over itself and carefully press all around and between the pockets of filling. Using a sharp knife, cut out the ravioli squares.

4. Bring a large pot of water to boil and add a generous amount of salt to the water. Add the ravioli and cook for about two minutes. Strain.
5. While the water is boiling, you can make the sauce. Melt a cup of butter over medium heat and wait until the milk solids crackle and brown. Remove from heat, stir in the jam, and add in the herbs.
6. Spoon the sauce over the ravioli, top with shaved parmesan, some freshly ground pepper, and fleur-de-sel or other coarse sea salt.