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Introduction
This is one way to make ravioli if you are pushed for time!
Oven temperature
N/a
Steps
Preparation
Roughly chop sage leaves and rosemary
Grate Parmesan and nutmeg
Zest and juice the lemon.
Instructions
Prepare the ravioli filling by crumbling goat’s cheese, add most of the sage leaves, lemon zest, grated Parmesan and nutmeg followed by seasonings to taste. Mix to a rough paste.
Put the lasagna sheets in boiling water until they are very pliable then put on a lightly floured table.
On one sheet put small dollops of filling leaving approx. 3cm before the next dollop.
Put next sheet on top and gently mould around the filling.
Squeeze together getting all the air out, squeeze tightly making sure fully sealed. You don’t want them to open during cooking.
Half fill a pot with salted water and bring to the boil, gently add the prepared ravioli, and cook for approx. 3 minutes.
Cooks tips
I make the ravioli in advance and freeze them, so easy to take them out and put them in the boiling water. They will need a little while longer but only about a minute to heat the goat’s cheese paste fully. I must admit although it takes longer I prefer to make the pasta.
Serve with
with your choice of pasta sauce.
Other recipe to try here
Wine pairing
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Ingredients
120g Goat’s cheese
10 sage leaves
75g Parmesan cheese (get a vegetarian alternative)
1tsp nutmeg
6 fresh lasagna sheets
Goat's Cheese Ravioli
1hr 30 minutes
4
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