This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Ravioli of Goats Cheese Recipe

These are designed to be a starter, each person having one ravioli, surround with a little sauce - Red Pepper Coulis (q.v.), Caramelised Tomato or home-made Pesto, would all fit the bill.

If you enjoy cooking take a minute to look at - learn how to make top-class dishes from beginners upwards.

Key Features

  • Suitable for Vegetarians


For 4 people:

- 10 oz/300gr Freshly-Made Pasta, rolled thinly and cut into 16 x 4 ins/10cm squares

- A sprinkling of Flour

- 2 Eggs, lightly beaten

- 4 Crottins de Chavignol or 2 of the excellent

- Somerset goat's cheeses, now found in most good supermarkets

- Salt and freshly-ground Black Pepper

- A little good Olive Oil

- 4 sprigs of fresh Parsley or Chervil - to serve (optional)

- Your chosen sauce


- Bring a medium-sized saucepan of water to the boil with a little salt - maintain this at a simmer.

- Place 4 of the pasta squares on the worktop, which has been lightly-sprinkled with flour.

- Brush these with some of the beaten egg.

- Place a crottin in the centre of each square, or cut each of the Somerset goat's cheeses in half - giving you 4 pieces, and proceed in the same fashion.

- Season the cheese with a little salt and pepper.

- Cover each cheese with a second pasta square and press the edges down to seal tightly.

- Cook the ravioli squares in the simmering water for about 5 minutes - after this time, the cheese should have melted and the pasta cooked, but still al dente.

- Carefully remove the ravioli pieces from the water with a perforated spoon and place each in the centre of a serving plate - they will look better on a medium rather than small plate (which will make them look cramped).

- Drizzle each ravioli with a touch of olive oil, then surround with your chosen - pre-prepared sauce.

Serve fairly-quickly, decorated with parsley or chervil - if you have some to hand.

Reviews / Comments

Not yet reviewed

Be the first to add a review