Directions

For the filling:

Wash the goat parts and dry them with a kitchen towel. Remove the excess of fat and season with salt and pepper on both sides. Place them on a baking tray and cover with the crushed garlic, the carrot cut into slices (Spanish-style) and the chopped onions. Add the white wine and a dash of olive oil. Add the bay leaf and a few sprigs of thyme. Cover with aluminum foil and cook in the oven at low heat for 2 hours. Let cool and remove the goat bones. Chop the vegetables. Mix everything with the ricotta, and adjust the salt and pepper seasoning.

For the pasta dough:

Place the flour on the kitchen counter and mix with the salt. Form a crown and place the already beaten eggs in the center. Add the flour gradually, working the mixture with the fingertips until a dough is formed.

Add the necessary amount of water and knead permanently with the help of some flour. Let the dough rest, covered with a kitchen towel.

Divide the dough into buns and stretch them with a rolling pin. Once stretched, place the dough on the ravioli maker and brush it with water. Put the filling with the help of a pastry bag and then place another already-stretched dough sheet. Press with the rolling pin and remove the ravioli from the mold.

For the sauce:

Hydrate the mushrooms in the hot vegetable stock. Drain them and cut them into small pieces. Reduce the vegetable stock where the mushrooms were hydrated. Add the mushrooms and the cream, and cook for 10 minutes at low heat. Finish with the chopped chives, salt and pepper.

Cook the goat ravioli for 10 minutes in abundant boiling water with salt. Remove them with the help of a slotted spoon, and cook them together with the sauce for a couple of minutes in a frying pan.

Serve them in a deep dish or bowl and cover with the sauce. Sprinkle with grated cheese.