Ravioli pasta topped with grated cheese, in a dish

Ravioli with walnuts, goat’s cheese & cavolo nero sauce

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(3 ratings)

Prep: 35 mins Cook: 10 mins

Easy

Serves 4

Make this pasta dish using lasagne sheets and a homemade goat's cheese paste. If you have time, it's worth using freshly shelled walnuts for a sweeter flavour

Nutrition and extra info

Nutrition:

  • kcal882
  • fat66g
  • saturates13g
  • carbs47g
  • sugars2g
  • fibre6g
  • protein22g
  • salt1.7g
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Ingredients

    For the sauce

    • 200g cavolo nero
      Cavolo nero

      Cavolo nero

      ca-voll-oh nee-ro

      A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…

    • 75ml olive oil, plus extra to toss the pasta
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 small garlic clove
    • 1 lemon, juiced
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 8-12 fresh or dried lasagne sheets, depending on size
    • finely grated pecorino, parmesan or vegetarian alternative, to serve

    For the goat’s cheese paste

    • 140g walnuts
    • handful sage leaves, chopped
    • 120g goat’s cheese
    • lemon juice, to taste
    • 50ml olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    Method

    1. Bring a large pan of lightly salted water to the boil, then add the cavolo nero. Cook for 1-2 mins until the kale turns bright green and softens. Lift out with tongs into a colander, keeping the cooking water to boil the pasta. Run cold water over the kale, squeeze out any excess water, then transfer to a food processor. Add the oil, garlic, lemon juice and 1 tsp salt, then blitz to a fine pesto. Season to taste and transfer to a small pan. Gently warm over a medium-low heat.

    2. Clean the food processor. For the goat’s cheese paste, tip in the nuts, sage, goat’s cheese, a good squeeze of lemon juice and the oil, then blitz to a paste. Season, then warm in another small pan over a medium-low heat, stirring occasionally.

    3. Bring the pan of cavolo water to the boil again, adding more water if needed. Add the pasta sheets and simmer following pack instructions. Drain, keeping back a cup of the pasta water to add to the sauce (about 400ml). Cut the pasta sheets in half and toss in a little olive oil.

    4. Stir the reserved pasta water through the cavolo sauce and keep on a low heat. If the sauce looks thick, thin down with a little more water, or increase the heat a little if too thin; it should be pourable like double cream. Spoon a pool of sauce onto each plate. Layer the lasagne sheets on top with spoonfuls of the goat’s cheese paste in-between each layer. Top with the last sheet of pasta and ladle over a little more sauce, then scatter over the cheese.

       

      Recipe adapted from Home Cook by Thomasina Miers (£25, Guardian Books)

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    Comments, questions and tips

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    Ellen Carr's picture
    Ellen Carr
    9th Feb, 2019
    5.05
    This is delicious, reasonably quick and simple to do. I would however use far less oil. About 25ml in the pesto and a small token glug in the goats cheese sauce. The pesto need a few spoons of kale water to get it to the right consistency and I added tepid water to the goats cheese filling during whizzing to get correct consistency. Will definitely make again.
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