Lemon and Goat Cheese Ravioli Recipe | Cook the Book

Updated August 30, 2018

Pink peppercorns, tarragon, turmeric, goat cheese, and lemon zest? Not a combo you see everyday. But that's the beauty of Yotam Ottolenghi's Plenty, each recipe combines unexpected ingredients and techniques to make for mind-blowing veggie-centric recipes.

This recipe for Lemon and Goat Cheese Ravioli is one of the most vibrant recipes in Plenty, both visually and taste-wise. The fresh pasta dough includes both turmeric and lemon zest, hence the bright, beautiful yellow. Once rolled out (surprisingly simple thanks to Ottolenghi's food processor dough method) it's stuffed with soft, mild goat cheese given a little kick from red and black pepper.

After a brief boil, the pasta gets finished with a shower of lemon zest, crushed pink peppercorns, a bit of chopped tarragon, and a drizzle of grapeseed oil. It's a bright, almost spicy finish to the dish with an intriguing combination of tingly notes from the peppercorns mixed with sharp lemon and sweet, licoricey tarragon.

Recipe Details

Lemon and Goat Cheese Ravioli Recipe | Cook the Book

Active 60 mins

Total 2 hrs

Serves 4 servings

Cook Mode (Keep screen awake)

Ingredients

For the Pasta Dough:

3 tablespoons olive oil
3 medium eggs
11 1/2 ounces (about 2 3/4 cups) “00” pasta flour, plus extra for rolling
1/4 teaspoon ground turmeric
Grated zest of 3 lemons
Semolina

For the Filling:

11 ounces soft goat cheese
1/3 teaspoon Maldon sea salt
Pinch of chile flakes
Black pepper
1 egg white, beaten

To Finish:

2 teaspoons pink peppercorns, finely crushed
1 teaspoon chopped tarragon
Grated zest of 1 lemon
Grapeseed oil
Lemon juice (optional)

Directions

To make the pasta dough. Whisk together the oil and eggs. Put the flour, turmeric and lemon zest in a food processor, add the oil and egg mixture and blend to a crumbly dough. It might require extra flour or oil. Once the dough has come together and is smooth (you may need to work it a little by hand), divide it into four thick, rectangular blocks. Wrap them in plastic wrap and chill for at least 30 minutes, or up to 2 days.
Lightly dust a work surface with flour. Take one piece of dough and flatten it on the floured surface with a rolling pin. Set your pasta machine to the widest setting and pass the dough through. Repeat, narrowing the setting by a notch each time, until you get to the lowest setting. When each sheet is rolled, keep it under a moist towel so it doesn’t dry out.
To make the filling. Combine the filling ingredients, apart from the egg white, in a bowl and crush together with a fork.
Use a pastry cutter or the rim of a glass to stamp out roughly 3-inch discs from the pasta sheets. To shape each raviolo, brush a disc with a little egg white and place a heaped teaspoon of filling in its center. Place another pasta disc on top. Dip your fingers in flour, then gently press out any air as you seal the edges of the two discs together. You should end up with a pillow-shaped center surrounded by an edge that is just under 3/8 inch wide. Seal the sides of the edges together firmly until you can’t see a seam where the two discs meet. As they are made, place the ravioli on a dish towel or tray sprinkled with semolina. Leave to dry for 10 to 15 minutes. (You can now cover the tray with plastic wrap and keep the ravioli in the fridge for a day.)
When ready to cook, bring a large pan of salted water to the boil. Cook the pasta for 2 to 3 minutes, or until al dente. Drain and divide among four plates. Sprinkle with pink peppercorns, tarragon and lemon zest. Drizzle grapeseed oil over the ravioli and around them, sprinkle with extra salt and a squirt of lemon juice, if you like, and serve at once.

Special Equipment

A pasta machine

Nutrition Facts (per serving)
551	Calories
38g	Fat
28g	Carbs
24g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	551
% Daily Value*
Total Fat 38g	49%
Saturated Fat 15g	75%
Cholesterol 205mg	68%
Sodium 616mg	27%
Total Carbohydrate 28g	10%
Dietary Fiber 2g	7%
Total Sugars 1g
Protein 24g
Vitamin C 8mg	40%
Calcium 156mg	12%
Iron 4mg	24%
Potassium 158mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.