Ravioli of goat's cheese

Andy Waters' highly achievable goat's cheese ravioli recipe makes a great batch of homemade pasta, perfect for serving with tomato sauce, a simple butter-based sauce, sage and pine nuts or a pear and walnut salad. The ravioli is unique as it's made with open square shaped pasta, known as fazzoletti or handkerchief pasta, so you can see the filling.

First published in 2015
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Ingredients

Metric

Imperial

Goat's cheese filling

Pasta dough

  • 500g of plain flour
  • 300ml of warm water
  • 1 pinch of salt
  • 1 pinch of sugar
  • 1 egg, beaten

Garnish

Equipment

  • 10cm pastry cutter
  • 12cm pastry cutter

Method

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
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
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
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
First published in 2015
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Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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