Yield: Yields about thirty ravioli.
Make Ahead Tips
The filling can be made up to two days ahead. Filled, uncooked ravioli can be refrigerated for up to a day or frozen, wrapped, for up to a month. If you’re not cooking them right away, transfer them to a pan lined with waxed paper and sprinkled with semolina flour or cornmeal (don’t let them touch) before refrigerating or freezing.
If you have extra goat cheese filling, try it on a sandwich with roasted peppers.
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I had a lot of fun making this. The only drawback was I don't have a pasta roller so I tried to roll it by hand (I laugh at myself now) but even so, it was very good, if too thick. I cut out the dough with a 1 1/2" circle cookie cutter and folded it over to make little half-circle shaped ravioli. The filling was delicious and the asparagus matched wonderfully.
I modified the filling and used feta cheese and blue cheese instead of goat cheese. The wine was also changed and used juice of 1/2 lemon instead. The fresh lemon was most excellent.
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