Kosher salt and freshly ground black pepper, to taste
For assembling:
4 servings pasta dough, rolled into thin sheets (or 4 servings pasta sheets)
For the sauce:
1 stick (1/2 cup) butter
Juice of 1 Meyer lemon
¼ cup pasta water
1 teaspoon poppy seeds
10-12 basil leaves, left whole or gently torn if large leaves
Instructions
Make the filling: In a bowl, beat together goat cheese and heavy whipping cream until well combined and whipped. Add Meyer lemon zest, crushed red pepper flakes, salt, and pepper, and mix until well combined. Set aside.
Assemble the ravioli: To make the ravioli, lightly flour a ravioli maker with flour and lay a pasta sheet over to top. Gently press dough into dimples. Spoon or pipe your goat cheese mixture into the dimples. Place a second sheet of pasta over the top and press gently to remove any air or bubbles. Use a small rolling pin to roll over the top until ravioli is cut. Remove from mold and set aside. Alternatively, you can use the free hand method if you don't have a mold (see above).
Cook the ravioli: Bring a large pot of water to a boil and salt generously. Add prepared ravioli (in batches if needed) and cook for 3-5 minutes, until they float to the top. Remove from boiling water, reserving ¼ cup of pasta water for the sauce.
Make the sauce: In a saucepan, melt butter over medium heat. Once melted and gently simmering, add Meyer lemon juice whisking to incorporate. Add ¼ cup reserved pasta water, whisking quickly to combine and emulsify the sauce. Add poppy seeds, then basil, and stir to combine. Add cooked ravioli, stirring gently to coat. Serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/meyer-lemon-poppy-seed-whipped-goat-cheese-ravioli/