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Cook the Book: Lemon and Goat Cheese Ravioli

Caroline Russock
  • minutes
  • Serves 4

INGREDIENTS

1 pinch

Chile flakes

4

Lemon, zest of

1 tsp

Tarragon

1

Egg white

3

Eggs, medium

1

Lemon juice

1

Black pepper

1/3 tsp

Maldon sea salt

2 tsp

Pink peppercorns

1

Semolina

1/4 tsp

Turmeric, ground

1

Grapeseed oil

3 tbsp

Olive oil

11 oz

Goat cheese, soft

11 1/2 ounces (about 2 3/4 cups) “00” pasta flour, plus extra for rolling