Lemon and Goat Cheese Ravioli with Pink Peppercorns and Tarragon
Inspired by techniques from Serious Eats.
Delicate lemon-scented parcels hiding a soft, herb-flecked goat cheese centre, finished with crushed pink peppercorns and fresh tarragon.
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Method
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Equipment
- food processor
- cling film
- rolling pin
- pasta machine
- damp tea towel
- 7.5 cm round cutter or glass
- pastry brush
- tray
- large pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 729 kcal |
| Protein | 28.7 g |
| Carbohydrate | 68.1 g |
| of which sugars | 1.2 g |
| of which free sugars | 0 g |
| Fat | 37.8 g |
| of which saturates | 14.4 g |
| Fibre | 3 g |
| Salt | 2.14 g |
Protein per 100 kcal
3.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Lemon pasta dough
- 45 ml olive oil
- 3 medium eggs
- 325 g "00" pasta flour, plus extra for rolling
- ¼ tsp ground turmeric
- 3 lemons, finely grated zest only
- 2 tbsp semolina, for the tray
Filling
- 310 g soft goat cheese
- ¼ tsp flaky sea salt
- ¼ tsp dried chilli flakes
- ¼ tsp ground black pepper
- 1 egg white, beaten
To serve
- 2 tsp pink peppercorns, finely crushed
- 1 tsp chopped fresh tarragon
- 1 lemon, finely grated zest only, plus a squeeze of juice if you like
- 30 ml grapeseed oil (or a mild olive oil)
- 18 g fine sea salt or table salt, for the cooking water about 1 tbsp
- 1
Mix. Beat 45 ml olive oil into 3 medium eggs, then work the mixture into 325 g 00 flour with ¼ tsp turmeric and the zest of 3 lemons until crumbly, adding a little extra flour or oil as needed and kneading until smooth.
- 2
Rest. Cut the dough into 4 chunky oblongs, cling-wrap each one and chill for 30 min or longer (they keep for up to 2 days).
- 3
Roll. Press one block flat on a floured surface, then feed it through the pasta machine from the widest notch down to the thinnest, keeping the rolled sheets beneath a damp tea towel.
- 4
Fill. Using a fork, crush 310 g goat cheese with ⅓ tsp flaky salt, ¼ tsp chilli flakes and ¼ tsp black pepper.
- 5
Shape. Stamp out 7.5 cm rounds, paint one with beaten egg white, spoon a rounded teaspoon of the cheese mix into the middle, cap with a second round and squeeze out the air, pressing firmly with floured fingers to leave a rim just under 1 cm.
- 6
Dry. Rest them on a tray dusted with 2 tbsp semolina for 10-15 min, or cover and refrigerate for up to a day.
- 7
Cook. Drop them into plenty of rapidly boiling water seasoned with 1 tbsp salt and cook for 2-3 min to al dente, then drain and share out between 4 warm plates.
- 8
Finish. Top with 2 tsp crushed pink peppercorns, 1 tsp tarragon and the zest of 1 lemon, drizzle over 30 ml grapeseed oil and add a squeeze of lemon if liked.
Storage
Best eaten straight away, though filled ravioli can be covered and chilled for up to a day before cooking. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
