Goats Cheese Ravioli Recipe

Copyright: lsantilli / 123RF Stock Photo

This ravioli recipe was inspired by a meal that we enjoyed in an Italian restaurant on the outskirts of Toulouse in France.

The idea of using honey with goats cheese worked so well that we had to try to make it for ourselves.

Once we tried it, it turned out to be very simple. It is relatively easy to find goat's cheese that is suitable for vegetarians, if in doubt check out the Vegetarian Society web pages

Ingredients for this Ravioli Recipe

To make 2 servings:


For the Pasta:

1 Egg

2ml Olive Oil

100g Plain Flour

Pinch of Salt

For The filling:

125g Soft Goat's Cheese

30ml Honey

Total

KCal


74

16

364

-


335

128

917

Around 460 KCal per serving

Method

Start by making the pasta. Sift the flour and the salt into a mixing bowl. Add the egg and the oil and blend together with your fingers until you have formed a firm dough.

If the dough is very dry, add a few drops of water, as little as possible to get the dough to form.

Knead the ball of dough for a few minutes, cover it with a clean cloth and let it rest for half an hour.

After it has rested roll it out on a lightly floured surface or use a pasta machine to make thin sheets.

If you are using a pasta machine work the pasta down to the thinnest setting. If you are rolling out by hand try to get it about 1mm (1/16th Inch) thick.

I do have a ravioli mould but I don't use it for this ravioli recipe because I like to make the ravioli quite big. I just use a cookie cutter to cut 8cm (3 inch) circles. The trimmings can be rolled out again to make more circles.

Put a piece of cheese on a circle of pasta. Drizzle on some honey over the cheese. Wet the pasta around the filling and press on another circle of pasta or simply fold the circle over and press together.

Make sure you get all the air out from round the filling and that the layers of pasta are firmly stuck together.

Keep doing this until you have run out of cheese or pasta. If you are luckier than me you will run out of cheese and pasta at the same time.

You can store the prepared ravioli in an airtight container in the fridge for up to two days. A very light dusting of flour helps to stop them sticking together.

Cook the ravioli for 4 minutes in lightly salted boiling water. Serve with your choice of sauce or try our Subtle Pasta Sauce.


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