Cookaholics Bulletin Board

Thanks, Fitzie. I would have given up on ravioli without the encouragement I received here!

Fuzzy, for the goat milk ricotta I used a standard "quick" ricotta recipe with goat milk:

1 liter goat milk (not ultra pasturized if you can get it -I got it at Whole Foods)
3 TBSP fresh lemon from one lemon
1 tsp salt

Heat the milk and salt to 185-190, stirring to prevent scorching.
Remove from heat, add in lemon juice and give one or two stirs to mix. Let pot rest undisturbed for 5 to 10 mins for the curd to form.
Line a colander with cheese cloth or butter muslin. Slowly pour the mixture into the cheese cloth and let drain one to two hours.

I drained for two and a half hours because I wanted it dryish for the filling. I would say that the delicate goat milk flavor was lost in the ravioli with all the spinach, so I will go with regular cow milk next time and save the goat milk for something where it will stand out more.

--Lisa

Those look great Lisa. How did you like the dough?

Amy

Homogenized goat milk? Goat milk doesn't separate from the cream.

Amy,

I liked the dough. I actually found it harder to roll than my regular egg dough, and I had a few tears. But it did roll out thin enough I could read the print on my cutting board through it, and was very tasty. I am thinking that part of the reason why I had so many blow outs before was that I was using the wrong dough.

The only problem I really had was that I rested it too long at room temperature and it started to separate - there was oil on the creases and on the plastic wrap. I'll refrigerate it up until 30 mins or so before I want to use it next time. I should have thought through the implications of the butter but I didn't.

I rerolled the scraps from the first rolling and made more ravioli, but it was very hard to roll the second time. I will probably try it again if I get something mechanical to roll with.

Thank you,

--Lisa

Thanks, JesBelle, corrected.

I should have told you that Lisa. Because of the fat, it really does need a little resting in the fridge before you roll it. But, because it has no egg, it holds really well.

Amy

You people are a terrible influence. I just ordered the KitchenAid attachment from Home Depot of all places. As low a price as anywhere, free shipping and a 15% off coupon thanks to Alina's site.

--Lisa

Ok, "not ultra-pasteurized" makes more sense.

Yay! Those look great.

Lisa,

Actually, I'm lazy -- my local cheesemonger now has goat-milk ricotta for $8/lbs. I'll just buy it ...