Goat Cheese Ravioli With Walnut Buerre Noisette

1. 1

   Place the ricotta, goat cheese, Parmesan, egg yolk and nutmeg in a bowl and mix to combine. Season with sea salt and black pepper.

2. 2

   Using a 3-inch cutter, cut out 32 rounds from the lasagne sheets.

3. 3

   Place a heaped teaspoon of ricotta mixture into the center of half the pasta rounds and top with a sprig of thyme. Brush the pasta edges with the beaten egg. Place another pasta round on top. Press to seal together, making sure to squeeze out any air.

4. 4

   Cook in a large saucepan of boiling, salted water for 3 mins.

5. 5

   Meanwhile, for the walnut beurre noisette, place the butter in a small saucepan on medium heat. Cook until it starts to foam and smell nutty. Add the walnuts, stir and remove from heat.

6. 6

   To serve, place 4 ravioli into each serving dish. Spoon the walnut sauce over the top and sprinkle with Parmesan shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.