Whipped Goats Cheese & Honey Ravioli

Inspired by the sweetness of coming together through food, here's our goats cheese and honey ravioli recipe! #MakeItTogether

SERVES: 6

INGREDIENTS

PASTA DOUGH

300g plain flour

2 large eggs

4 egg yolks

5g salt

¼ teaspoon turmeric powder

15ml water, more as needed

1 egg white, beaten (to brush pasta with)

FILLING

250g soft goat’s cheese

30g honey

¼ teaspoon black pepper

½ teaspoon lemon zest

30g toasted walnuts, finely chopped

SAUCE

50g butter

5 sage leaves, fresh

1 teaspoon lemon zest

Juice of 1 lemon

30g honey

Sea salt and pepper, to taste

GARNISH

50g walnuts, toasted

Sage leaves

PREPARATION

1. Prepare the pasta: Add the flour, eggs, egg yolks, salt, turmeric, and 15ml water to the KitchenAid Stand Mixer. Use the paddle attachment to mix into a shaggy dough.

2. Remove the paddle mixer and add the dough hook. Mix for 3–4 minutes, or until a smooth dough begins to form, adding an additional 15ml water if necessary.

3. Wrap tightly in cling film and let rest for 30 minutes.

4. Meanwhile, make the filling: Combine goat’s cheese, honey, black pepper, and lemon zest in the KitchenAid Stand Mixer. Beat until fluffy. Fold in the chopped walnuts.

5. Roll the pasta: Lightly dust a work surface with flour. Take one piece of dough and flatten using a rolling pin. Set the KitchenAid Pasta Roller to the widest setting, passing the dough through. Repeat, folding the dough in thirds and narrowing the pasta roller each time until you reach setting 2.

6. Place the rolled dough onto a floured work surface, covering with a damp towel until ready to use. Scoop a rounded teaspoon of filling onto the dough, 2cm apart in two lines. Brush egg white on the exposed pasta dough.

7. Gently lay another rolled dough over the filling, pressing down between the filling to seal. Cut into 3- to 4cm squares using a knife. Use a fork to crimp the edges.

Transfer to the refrigerator for 20–30 minutes.

8. Bring a large pot of salted water to boil. Gently add the ravioli to water and cook for 2–3 minutes, or until they being to float to the surface. Set aside. Reserve 120ml of the pasta water.

9. Combine pasta water, butter, sage, lemon zest, lemon juice, and honey in the KitchenAid K400 Blender, pureeing until smooth.

10. Add sauce to a skillet, and toss with cooked ravioli, cooking until thickened.

11. Top with walnuts and sage leaves.

12. Enjoy!