Name: Arugula and Goat Cheese Ravioli
Cook time: 2 hr
Total time: 2 1/2 hr
Yield: Makes 8 (first course) servings
Ingredients: 2 cups cake flour (not self-rising); 1/2 cup all-purpose flour plus additional for kneading; 4 large egg yolks; 3 tablespoons extra-virgin olive oil; 1 teaspoon salt; 1/2 cup water; 2 tablespoons unsalted butter; 1 1/2 teaspoons finely chopped garlic; 3/4 teaspoon salt; 3/4 teaspoon black pepper; 1 lb arugula, trimmed; 1 teaspoon finely grated fresh lemon zest; 1/2 cup soft mild goat cheese (4 1/2 oz); 1/2 cup ricotta (preferably fresh; 4 1/2 oz); 1/2 stick (1/4 cup) unsalted butter; 1/3 cup pine nuts (1 1/2 oz); 1 tablespoon finely chopped garlic; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 2 teaspoons fresh lemon juice; 1/4 cup extra-virgin olive oil; 1/2 cup chopped arugula; a pasta maker

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Arugula and Goat Cheese RavioliJohn Kernick

Homemade ravioli are well worth the effort, and making them is the perfect task to share with a kitchen full of cooks (even novices can get in on the fun). Mixing the pasta dough is a breeze in the food processor, but if you don't have one, don't worry — we've given the method for making the dough by hand as well. A brown-butter pine-nut sauce is light enough to let your efforts on the pasta really shine through.

Cooks' notes:

·Dough can be made (but not rolled out) 6 hours ahead and chilled, tightly wrapped in plastic wrap.
·Ravioli can be made (but not cooked) 4 hours ahead and chilled, covered with plastic wrap, in towel-lined baking pan.
·Filling can be made 2 days ahead and chilled, covered.

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