Tiny Kitchen Magic: Goat Liver and Goat Cheese Ravioli with Pink Vodka Sauce
Happy New Year everyone! Before we get to the recipe, I have a disclaimer. This is going to be a very photo-lite column. I made this several years ago before I was in the writing biz, so I wasn’t as photo-happy as I am nowadays. However, I ensure that the quality of this recipe will make up for the lack of photos.
With that being said, I thought it’d be fun to start the new year off on a bit of a weird note. I will also say that this recipe is quite a process, so if you’re looking for something quick, this isn’t it. Now, here are the ingredients:
Ravioli
Ravioli Filling
- 1 Lbs goat liver, cubed
- 4-5 Oz goat cheese
- ¼ cup ricotta cheese
- ½ cup bourbon
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 tsp fresh thyme, chopped fine
- 2 tsp tarragon, chopped fine
- 1 Tbsp olive oil
- 1 Tbsp butter
- Salt and pepper to taste
Pink Vodka Sauce
- 1 12 oz. can crushed tomatoes
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 tbsp butter
- ½ cup good vodka
- ¼ cup light cream
- Salt and pepper
- Fresh grated parmesan cheese (for garnish)
Yep, I said goat liver. Many moons ago I had a friend who was raising goats and they were kind enough to sell me some of the lesser-demanded cuts. I was especially happy when some cheeks landed on my doorstep. Confession time: that’s goat cheek in my beef cheek recipe picture. These goat livers couldn’t have been any fresher though, and it really helped this dish.
Anyway, make the pasta dough first. Once it’s been made, refrigerate it for a few hours. While it’s in the fridge, it’s time to make the goat liver mousse (of sorts) to fill the ravioli. Cube your liver and chop the herbs, garlic, and shallots. Put a sauté pan on medium heat. Add the oil and butter and let the butter melt. Once the butter is melted, add the shallots and garlic and cook for about a minute. When you smell the garlic, add the liver chunks, thyme and tarragon and season…
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