Pasta is one of those things that many people (including me) shy away from making. But, once you make this goats cheese ravioli with broccoli cream sauce at home, you’ll struggle to go back to shop bought.
The fresh pasta – that you’ll make yourself – is stuffed with a delicious goats cheese and chive filling, and it’s served with a cream sauce with tender stem broccoli and a hint of truffle oil. Divine. A cheesy pasta that’s completely elevated.
This is a pasta recipe to take your time over. Go easy and slow, savour the steps. It’s definitely not a weeknight recipe! It’s one for rainy afternoons when you have nothing else to be doing.
Trust me – this one is absolute restaurant quality. Serve it for guests and they will be SO impressed.
Ingredients, Substitutions and Variations
- Flour and eggs – this is what you need to make your pasta dough. You’ll need three eggs plus an egg yolk.
- Goats cheese, chives, Parmesan, egg – this will make your filling. If you want to make the dish vegetarian, feel free to use a substitute instead of the Parmesan. If you like, you can switch the chives for another fresh herb (like basil), but the pepperiness of chives is perfect here.
- Butter, onion, tender stem broccoli, white wine, cream, truffle oil – these incredible ingredients create an awesome rich sauce that goes so well with the ravioli. You’re going to love it! If you like, you can use vegetable or chicken stock instead of the white wine.
Top Tips
- Rest the pasta dough, and work quickly Make sure you rest the pasta dough for an hour after you’ve kneaded it. This is a really important step that allows the dough to relax (and ensures that it won’t fall to pieces when you try to roll it out).
You’ll need to work as quickly as you can when you’re rolling out and shaping the dough. It can dry out quickly, making it difficult to work with. Keep the dough covered when you’re not handling it. - Tools for making the pasta You can make the pasta dough in a food processor, but I prefer to make it by hand. There’s something about handling it that makes it even more satisfying to eat!
You’ll need a pasta machine for when you roll out the dough. - Storage When you have made the goats cheese ravioli, you can either cook them immediately, or store in the fridge for up to 4 hours.
Alternatively, freeze immediately. They’ll keep in the freezer for up to 3 months and you can cook them straight from frozen.
Goats Cheese Ravioli with Broccoli Cream Sauce
Goats cheese and chive stuffed ravioli, with an amazing tender stem broccoli and truffle oil cream sauce.
Ingredients
Pasta
- 300 grams OO flour
- 3 eggs
- 1 egg yolk
Filling
- 25 grams fresh chives
- 50 grams grated Parmesan
- 200 grams goats cheese
- 1 egg
Sauce
- 25 grams butter
- 1 onion
- 180 grams tender stem broccoli
- 150 ml white wine
- 300 ml double cream
- 1 tablespoon truffle oil
Instructions
- Weigh out the flour and tip it onto a work surface. Make a well in the centre and crack in the eggs and egg yolk. Use a fork to gently mix the flour and eggs, gradually pulling the flour into the centre, then use your hands to make it into a dough. It will feel quite dry at this stage.
- Knead the dough by forcing it away from you with the heel of your hand for 10 minutes. The dough should become soft and smooth. Wrap it tightly and clingfilm and leave to rest at room temperature for an hour.
- While the dough is resting, make the filling. Combine all of the filling ingredients in a bowl, and store in the fridge.
- Now make your sauce. Finely dice the onion and broccoli. Melt the butter in a saucepan over a low heat. Add the onion and sauce gently for ten minutes until soft. Add the broccoli, cook for another five minutes, then tip in the wine. Let it reduce for five minutes, then add the cream, truffle oil and some salt and pepper. Bring to a simmer, then turn the heat off until you’re ready to serve.
- When the hour is up, dust a large sheet of baking parchment with flour. Get your pasta machine ready. Cut the dough into four pieces, and one at a time roll the pieces out. Start at the biggest setting, and work down to the smallest setting until the dough is transparent. Lay the sheets of dough on the baking parchment when they’re ready.
- When all the pasta is ready, take your filling and put a spoonful at small intervals down two of the sheets of pasta. Take the other two sheets and lay them over the top. Gently use your fingers to press the top piece of dough down firmly around all of the filling.
- Use a knife or pasta cutter to cut around the ravioli. Lay them on the baking parchment. You can now cook them immediately or transfer to fridge or freezer.
- When you’re ready to cook, bring a large pan of salted water to the boil. Test the cooking time with one of your ravioli – add it to the water and cook for 3-6 minutes until the pasta is cooked. Test by eating! Now, add the rest of the ravioli to the pot and cook for the length of time that the first one took. Bring your sauce back up to a simmer.
- When the ravioli are ready, remove from the pot with a slotted spoon. Serve topped with the creamy sauce.
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