In a large bowl, combine both flours. In the center of the bowl, hollow out a well. Pour in water and eggs; mix by pulling edges of flour mixture into center and stirring thoroughly. Add salt and pepper, if desired. Set aside in refrigerator.
In a food processor, combine cheeses, olive oil, garlic, salt and pepper, and peas. Process until well blended. Adjust quantities to taste.
Roll out sheets of pastry dough on a large work surface, covered lightly with flour. You'll want a large rectangle of pastry surface. Eyeball a horizontal bisecting line - this will be your fold. Spoon your preferred amount of filling onto the near half of the pastry sheet, about 2-3 inches apart. Once you have completed the length of the sheet, fold your other half along the imaginary bisecting ling to overlap the near half, where you just spooned filling. Pinch gently around the now enclosed filling pockets to seal off any air. Use a pastry or cookie cutter to create your ravioli shapes.
When you're ready to cook, bring a pot of water to a brisk boil. If cooking fresh, drop raviolis in and cook for 3-5 minutes. If cooking from the freezer, cook for 7-9 minutes.
Serving
Suggestions
For a complimentary sauce, check out the Sage Walnut Sauce recipe!
Originally Submitted
10/21/2010
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