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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.
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.