There are lots of different ways to make ravioli. I find the easiest way is to roll long thin strips of pasta, place the filling in the centre, simply fold over, shape and cut. The flavour and texture of the crushed sweet peas combined with a creamy, rich, sharp goat’s cheese filling is delicious. This dish is finished with a simple fresh herb oil made with basil and mint — the perfect match with goat’s cheese and peas.
Click here to find out how to make fresh egg pasta and step-by-step instructions on how to make ravioli.
Ingredients
| 300 g | Soft goat's cheese (Main) |
| 1 | Lemon, zested and juiced |
| 300 g | Pasta, see link above for how to make fresh egg pasta (Main) |
| 2 Tbsp | Butter |
| 2 cups | Baby peas, frozen |
| ¼ cup | Water |
| 1/8 tsp | Fine salt |
| 1 Tbsp | Fresh basil, chopped |
| 1 tsp | Mint leaves, sliced |
| 2 Tbsp | Olive oil |
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Directions
- Mix goat's cheese, lemon zest, juice, a pinch of salt and freshly ground white pepper together.
- Roll the fresh egg pasta out on a lightly floured surface into long thin strips.
- Place 12 spoonfuls of the goat's cheese filling on the pasta, then fold the sheets over, carefully press around each spoonful to remove any air pockets to form neat ravioli parcels. Use a cookie cutter to cut semi-circles. Place on a piece of baking paper lightly dusted with flour and cover with plastic wrap until ready to serve.
- Melt the butter in a pot, add peas, water and salt, bring to the boil and simmer for 1 minute. Place in a food processor and blend until almost smooth.
- Cook the ravioli for 8 minutes in a large pot of simmering water with 2 tsp each of salt and olive oil.
- Spoon the hot peas on to warm serving plates, place on the ravioli, then finish by spooning over the fresh herbs and oil.
