200g fresh pasta rolled out using thinnest setting into 2 long strips

A little pasta flour to dust the ravioli

6 chestnut mushrooms quartered

1 chestnut mushroom finely chopped

120g of rindless goats cheese

1 teaspoon of poppy seeds

About 2 teaspoons of chopped fresh rosemary (about 1 stalks worth)

1/2 a pint of whole milk



preparation 10 mins • you cook for 25 mins •

Serves 2

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This looks like a dish you'd be served in a fancy restaurant but is really nice and easy to do. This recipe combines melt in the mouth goats cheese and poppy seeds with the lovely warm flavour of rosemary, all complemented by a rich and fluffy mushroom foam. The ravioli can be prepared in advance, making this a perfect dinner party dish.This is a two part recipe. In part one we make the ravioli and in part two we cook the ravioli and make the foam.

This recipe requires you to have rolled out pasta using a pasta machine.

Large pan of salted boiling water for the ravioli

2 small/medium saucepans for the mushrooms

Small mixing bowl and spoon

Small ramekin of cold water


Electric stick blender (food processor would do if you don't have)


Spoons to stir and serve


Before you start, have the pasta rolled out with the goats cheese, chopped rosemary, chopped mushroom and poppy seeds out and click here!

Before you start, have your ravioli out along with the remaining mushrooms, rosemary and milk. Put a large pan of salted boiling water on the hob. Put another saucepan on the hob on a high heat and click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Put the goats cheese, and the 1 finely chopped mushroom into a small bowl together with 1 teaspoon of chopped rosemary and 1 teaspoon of poppy seeds. Add a small pinch of salt and pepper and then mix together with a spoon.

With the strips of pasta across the worktop in front of you, start at 1 end and place a teaspoon size ball of the goats cheese mix onto the pasta about 1 inch in from the edge, as in the photo to the right. Continue along the pasta, placing 5 balls of filling onto each strip (10 in total) at regular intervals.

Fold the long side of each pasta strip horizontally over the little balls to create 2 long thin strips, as in the photo to the right.

Press inbetween each (now hidden) ball of filling to start to create the shape of the individual ravioli. To seal the filling in, press firmly along the long edges of each stripand then cut the pasta inbetween each filling ball to create 5 ravioli out of each strip. If the pasta is a little dry and not sealing properly, then wet a finger with cold water and run it along the edge to be sealed and press firmly. Trim all the edges to make each ravioli look nice and press down to ensure they're all fully sealed. Dust each one with a little pasta flour, pop on a floured plate and cover until you're ready to cook.

Put a large pan of salted boiling water on the hob along with another saucepan on a high heat. Add about a teaspoon of oil to the empty pan and throw in the mushrooms. Add a pinch of pepper and a large pinch of salt. The idea is to over season the mushrooms so that the foam will have a concentrated flavour. Cook the mushrooms on a high heat for 3 minutes.

Once you've put the mushrooms on to cook, drop the ravioli into the pan of boiling water and give them a little move about to ensure they don't stick together. Cook for 4 minutes. Once the mushrooms have had about 3 minutes, pour about half a pint of whole milk and bring to the boil. Drain the milk through a sieve into a small saucepan, pressing the mushrooms down with a spoon to get all their lovely flavour into the milk. Discard the mushrooms. Put the pan with the mushroom flavoured milk back on the hob on a low heat. The ravioli should have been cooking for about 4 minutes at this point - drain them carefully through a colander, place onto a board and sprinkle with a little salt.

To serve, put 5 ravoili carefully into the middle of a bowl, then using your stick blender, vigorously blend the milk to create a foam. Spoon some of the foam over the ravioli and serve immediately.

I hope the you enjoy it! 


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