Italian classics, particularly pasta dishes, are common but sacred ground when serving dinner for one’s family or friends. This is why care must be practised to be sure that all ingredients are fresh and properly measured. For this recipe, we’re doing a baby spinach and goat’s cheese filling, fresh homemade ravioli, and tomato sauce with savoury sage leaves. Try this dish out for size the next time you’re having company over – be sure to plan and prepare ahead!
Goat’s Cheese Ravioli
Follow this four-part recipe and wow your guests!
PREP TIME: 2 Hours
COOK TIME: 30 Minutes
- 225 g plain flour
- 3 eggs
- 2 egg yolks
- 1 tbsp olive oil
- 200 g baby spinach
- 150 g soft goat’s cheese
- 100 g unsalted butter
- 1 shallot
- 10 sage leaves
- 1/2 clove garlic
- parsley sprigs
- 4 tomatoes
- salt and pepper
- THE PASTA DOUGH: Mix flour, eggs, yolks, oil and salt in a bowl. Knead until a firm dough is formed. Cover with cling film and chill for 5 hours or longer. (You can do this step the night before the actual dish has to be served)
- THE FILLING: Mix chopped spinach with the crumbled up soft goat’s cheese. Season with salt and pepper. Set aside.
- THE RAVIOLI: Take the rested dough through the pasta machine. Keep at it until you have 2 flat, rectangular shapes. Remember to dust to avoid sticking. Place spinach and goat’s cheese mixture on the dough, with 4 cm intervals. In between the filling mixtures, glaze with beaten egg wash. Lay the second pasta sheet on top. Press the edges of the pasta sheets using fingers. Finally, cut the sheet using a pastry wheel to form ravioli shapes. To cook, place the cut ravioli squares in boiling salted water for 2 minutes.
- THE SAUCE: In a frying pan, heat butter and add chopped shallot, garlic, parsley, sage and tomatoes once golden brown. Cook for two minutes. Ladle the sauce on the ravioli. Serve.
- Be sure to do all the preparation – chopping, beating, deseeding, etc. – before starting to cook to stay organised and save time
- Always have extra flour around when making pasta – this is important for dusting to prevent dough from sticking
- For the best flavour and quality of eggs, choose free-range ones
- Serve with wine and bread on the side