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Della Terra Mushroom Sage Olive Oil gives the velvety cream sauce a rich earthiness. The ideal comfort food for chilly weather.  

Pasta Dough


  • 8 oz. fresh goat cheese
  • 1 large egg
  • 1 teaspoon salt
  • freshly ground pepper                                                                                


  • 1/3 cup thinly sliced shallots
  • 1/3 cup whipping cream 
  • 1/3 cup dry white wine
  • 2 tbsps Della Terra Mushroom Sage Olive Oil
  • 2 tbsps chopped Italian parsley
  • Sea salt and fresh cracked pepper to taste


Mix pasta dough ingredients. Form into a ball, wrap in plastic wrap and let rest 15 minutes.

In the meantime, whisk together filling ingredients. Set aside.

Roll pasta into sheets using a pasta machine or as thin as possible by hand with a rolling pin.

Bring a large pot of heavily salted water to boil.

Carefully place a heaping teaspoon of filling in rows down the center of a pasta sheet, allowing at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished ravioli on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large pan sauté thinly sliced shallots in Della Terra Mushroom & Sage Olive Oil over medium heat.

Boil the raviolis in small batches for 2-1/2 to 3 minutes per batch. Flip them to cook on both sides.

Remove the thoroughly drained ravioli to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized, add white wine and reduce by half. Add cream and simmer for an additional minute whisking to combine. Season sauce with salt and fresh ground pepper. 

Pour the warm cream sauce over the the raviolis and toss. Serve immediately.

Serves 4