Walnut & Goat Cheese Ravioli with Cavolo Nero Sauce
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Prep Time37 Mins
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Cook Time12 Mins
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Total Time49 Mins
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DifficultyEasy
Create a delightful pasta experience with this recipe featuring lasagne sheets layered with a rich homemade goat’s cheese paste. The addition of freshly shelled walnuts enhances the dish with a naturally sweet flavor, making each bite a perfect blend of creamy and nutty. This dish is not only satisfying but also elevates your dining experience, ideal for impressing guests or enjoying a special family meal.
Ingredients
Instructions
Step 1: Prepare the Cavolo Nero
- Boil Water: Bring a large pan of lightly salted water to a boil.
- Cook Cavolo Nero: Add the cavolo nero to the boiling water and cook for 1-2 minutes, until it turns bright green and soft.
- Drain and Cool: Use tongs to lift the cavolo nero into a colander. Rinse it under cold water to stop the cooking. Squeeze out any excess water and transfer to a food processor.
Step 2: Make the Cavolo Nero Pesto
- Blend Ingredients: In the food processor, add 75ml olive oil, 1 minced garlic clove, lemon juice, and 1 tsp salt to the cavolo nero. Blitz until it becomes a fine pesto.
- Warm the Sauce: Season to taste, then transfer the pesto to a small pan and gently warm it over medium-low heat.
Step 3: Prepare the Goat’s Cheese Paste
- Clean the Food Processor: Rinse out the food processor to avoid mixing flavors.
- Blend Goat’s Cheese: Add 140g walnuts, a handful of chopped sage leaves, 120g crumbled goat’s cheese, a squeeze of lemon juice, and 50ml olive oil to the processor. Blitz until smooth.
- Warm the Paste: Season to taste and warm the paste in another small pan over medium-low heat, stirring occasionally.
Step 4: Cook the Pasta
- Boil Pasta Water: Bring the pan of cavolo water back to a boil, adding more water if needed.
- Cook Lasagne Sheets: Add 8-12 lasagne sheets and simmer according to package instructions.
- Drain and Toss: Drain the pasta, reserving about 400ml of the pasta water. Cut the sheets in half and toss with a little olive oil to prevent sticking.
Step 5: Assemble the Dish
- Combine Sauces: Stir the reserved pasta water into the cavolo nero sauce, keeping it on low heat. Adjust the consistency to be pourable, like double cream.
- Plate the Dish: Spoon a pool of the cavolo nero sauce onto each plate. Layer the lasagne sheets on top, adding spoonfuls of the goat’s cheese paste between each layer.
- Finish and Serve: Top with the last sheet of pasta, ladle over some extra sauce, and scatter with grated pecorino or vegetarian cheese. Enjoy!
