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 •
Watch a 30 second preview of my cook-along video below
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!