Egg yolk and goats’ cheese ravioli

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt

Ingredients

  • 2 medium baking potatoes, pierced
  • 100g/3½oz soft goats’ cheese, beaten
  • drizzle olive oil
  • few sprigs thyme, leaves picked
  • 4 ready-made fresh pasta sheets
  • 4 free-range egg yolks
  • 1 free-range egg, beaten
  • 8 coloured heritage young carrots
  • 30g/1oz butter
  • pinch smoked paprika
  • dressed watercress, to serve
  • salt and freshly ground black pepper

For the goats’ cheese cream

  • 150g/5½oz goats’ cheese
  • 2 tbsp olive oil
  • double cream, if necessary
  • salt and freshly ground black pepper
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