Ravioli of goat's cheese


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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


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
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
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
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
Using 10cm as your measure, cut 24 x 10cm squares of pasta and set aside in cling film until required
Then, remove the goat's cheese mixture from the fridge and leave in a luke-warm place
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
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
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
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