Viking VSM500SG Use and Care Guide - Page 27

1/4 cup Flour 2 oz Butter 4 oz Parmesan cheese (grated) 8 oz of fresh goat cheese 8 oz of cream cheese 1/4 cup of fresh basil (minced) 2 T of fresh thyme (minced) 2 T of fresh oregano (minced) 2 quarts of water for boiling ravioli Makes about 30 ravioli • Heat a dry skillet and place the quartered onion flesh side down and allow to blacken for about 15 minutes (know as onion piquet) • Add the onion piquet to the milk and allow to simmer for about 20 minutes • Make a blond roux with equal amounts of butter and flour • Wisk the roux into the milk a little at a time to keep from lumping • Once the roux is in bring to a boil then reduce to a simmer for about 30 minutes • Wisk the Parmesan cheese into the milk sauce (or béchamel) and keep warm • Add the goat cheese, cream cheese, basil, thyme, and oregano into the mixer bowl and incorporate using the "V" paddle • Take the mixture and portion the goat cheese stuffing onto half of the pasta in small piles • Fold the other half of the pasta on top of the stuffing and cut desired shape around the piles • Boil the goat cheese ravioli in water • Serve the goat cheese ravioli in a shallow bowl with the sauce Morney on top COLORED PASTA 4 eggs 2 T olive oil 1/4 cup carrot puree or spinach puree 1 T salt 3 3/4 cups of flour • Place the eggs and the oil in the measuring cup and beat the eggs add water until the level equals 500g • Place the flour and the salt in the mixer bowl and began mixing slowly add the eggs and carrot or spinach puree until incorporated • Mix until the dough resembles bread crumbs then choose your desired shape and run it through the pasta maker 27