Lemon goat cheese ravioli

Description Edit

This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in

  • Serves four as a starter

Ingredients Edit

Pasta dough Edit

Filling Edit

To serve Edit

Directions Edit

  1. Whisk together the oil and eggs.
  2. Put the flour, turmeric and lemon zest in a food processor, add the oil and egg mix, and blend to a crumbly dough (it may need extra flour or oil).
  3. Once smooth – you may need to work it a little by hand – divide into four rectangular blocks, wrap in clingfilm and chill for at least 30 minutes or up to two days.
  4. Lightly dust a work surface with flour.
  5. Take a piece of dough and flatten with a rolling pin.
  6. Pass through a pasta machine at its widest setting, then repeat, narrowing the setting by a notch each time, until you get to the lowest setting.
  7. When each sheet is rolled, keep it under a moist towel.
  8. Combine the filling ingredients apart from the egg white, and crush together with a fork.
  9. Use a pastry cutter or the rim of a glass to stamp out 7cm discs from the pasta.
  10. Brush each disc with egg white and put a heaped teaspoon of filling in its centre.
  11. Place another disc on top.
  12. Dip your fingers in flour and gently press out any air as you seal the edges.
  13. You should end up with a pillow-shaped centre surrounded by an edge that is just under 1cm wide.
  14. Seal together firmly.
  15. Place the finished ravioli on a tea towel or tray sprinkled with semolina.
  16. Leave to dry for 10–15 minutes.
  17. Bring a large pan of salted water to a boil.
  18. Cook the pasta for two to three minutes, until al dente.
  19. Drain, divide among four plates and sprinkle with the peppercorns, tarragon and lemon zest.
  20. Dribble over rapeseed oil, sprinkle with salt and a squirt of lemon, and serve.
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