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Ravioli of goat's cheese

Ravioli of goat's cheese

PT30M

1
Mix the goat’s cheese, cream cheese and herbs together in a bowl until well combined. Divide the mixture into four balls and place in the fridge
  • 500g of goat's cheese
  • 100g of cream cheese
  • 1 tbsp of coriander
  • 1 tbsp of flat-leaf parsley
  • 1 tbsp of chives
2
Mix the plain flour, salt, sugar and water together to create dough mixture
  • 500g of plain flour
  • 1 pinch of salt
  • 1 pinch of sugar
  • 300ml of warm water
3
Roll out the pasta dough using a pasta machine (or rolling pin) to the thinnest setting possible. Put the dough through the machine twice on the thinnest setting to ensure consistency in thickness
4
Divide the sheet into 2 rectangles and keep one sheet covered with a clean tea towel or cling film while you work with the other
5
Using 10cm as your measure, cut 24 x 10cm squares of pasta and set aside in cling film until required
6
Then, remove the goat's cheese mixture from the fridge and leave in a luke-warm place
  • 1 egg, beaten
7
Once ready, add a dash of olive oil and salt to a small bowl. Bring a large pot of salted water to the boil and drop in the 24 pasta squares, stirring vigorously to avoid the squares sticking together
  • extra virgin olive oil
  • cracked black pepper
8
Strain the pasta after 45 seconds and toss through the olive oil and salt. Carefully place 3 squares on each plate, followed by a teaspoon-sized ball of the warm goat's cheese
9
Top each ball with another sheet of pasta, chervil, chives, basil cress and cracked black pepper. Finish with a drizzle of good quality olive oil before serving
  • 1/4 bunch of fresh chervil, picked
  • 1 tsp chives, finely chopped
  • 1 1/3 handfuls of basil cress

Ingredients

Metric

Imperial

  • Goat's cheese filling

  • Pasta dough

  • Garnish

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