Raviolo of goats cheese and fresh herbs Recipe

A fresh pasta raviolo filled with French goat's cheese and herbs, served with a simple butter, pea and chive sauce.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Fresh goat cheese(s) : 150 g
  • Basil : 0.25 bunch
  • Double cream : 15 ml
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Chervil : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • Tarragon : 0.25 bunch
  • Chive(s) : 0.25 bunch
  • Fine salt : 6 pinch(es)
  • For the sauce
  • Water : 30 ml
  • Unsalted butter : 150 g
  • Freshly ground black pepper : 6 Turn
  • Frozen pea(s) : 100 g
  • Pea shoot(s) : 1 bunch
  • For the rest of the recipe
  • Egg yolk(s) : 2 whole
  • Sheet(s) of ravioli paste : 6 whole


  • ETAPE 1

    Cut the fresh pasta sheet(s) into 36 circles using a pastry cutter.

  • ETAPE 2

    Remove the skin from the goat's cheese and break into small chunks.

  • ETAPE 3

    Pick and finely chop the herbs and add to the goats' cheese along with the salt, pepper and double cream. Mix until you have a smooth paste.

  • ETAPE 4

    Place a small amount of the filling in the middle of one of the pasta circles and brush around the filling with some egg yolk.

  • ETAPE 5

    Take another pasta circle and place on top of the filling. Seal the edges of the raviolo making sure not to leave any pockets of air. Use a crinkled pastry cutter to trim off the edges.

  • ETAPE 6

    Continue until you have 18 ravioli.

  • ETAPE 7

    For the butter sauce:

  • ETAPE 8

    Chop the chives and cut the butter into small cubes.
    Bring the water and the peas to the boil and then start whisking in the butter one cube at a time. Making sure the butter emulsifies with the water. Continue until you have a smooth and glossy sauce.

  • ETAPE 9

    Add the seasoning and the chives to the sauce.

  • ETAPE 10

    Cook the ravioli for 3 minutes in salted boiling water. Drain and serve immediately with a drizzle of the butter sauce. Finish with the pea shoots over the top.

Chef's tip

«Vary the shape of the ravioli by cutting squares and then trimming the edges with a crinkle pastry wheel cutter.»

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