A Perfect Pantry

Goats Cheese and Chilli Ravioli

By 3424 views 0 Comments
  • Print
      30 min
      5 min
      35 min


    • 200 grams soft goats cheese
    • 50 grams ricotta cheese
    • 1 birds eye chilli halved, seeds removed, thinly sliced
    • 2 free-range egg yolks
    • 4 x 59g free-range eggs
    • 2 1/2 cups "OO" flour
    • 2 tablespoons olive oil


    1. In a 1L bowl, add the cheeses, chilli and egg yolks. Mix until combined and consistent.
    2. Place flour into a 2L bowl and make a well in the centre. Slowly add the eggs, olive oil and 2 tablespoons of iced water and mix well. Best done with your hands.
    3. Once combined, knead on a lightly floured surface for about 8 min or until the dough ball springs back when poked.
    4. Use pasta maker or a rolling pin to roll dough into pasta. Cut into 5cm x 5cm pieces until you have 150 pieces (75 pieces of ravioli).
    5. Place a teaspoon of ravioli mixture into the centre of each piece of pasta. Gently brush one half of the pasta sheet with a damp pastry brush. Roll the pasta sheet over to form a small rectangle and press together using 2 fingers until each piece is a sealed piece of ravioli. Repeat until finished.
    6. Cook ravioli in a pot of boiling water for 3 – 5 minutes or until they are al dente.
    7. Serve with a pasta sauce of your choice or just a bit of melted butter.

    This recipe was developed using a Kambrook Appliance.

    • No comments made yet. Be the first to submit a comment

    Leave your comment

    Guest 07 May 2021

    Displayed next to your comments.

    Not displayed publicly.

    If you have a website, link to it here. (optional)