Goats’ cheese ravioli with fennel purée

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Pasta: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

A little effort and patience is required to produce this outstanding dish, which will impress friends and family alike. The fresh tomato sauce and delicate flavour of the fennel combine superbly with the ravioli.



  • 100 g ( oz) plain flour
  • pinch of salt


  1. To make the pasta, follow the method in the Chef’s techniques, dividing the dough into two pieces before passing through the pasta machine. Pass the pieces through the thinnest setting on the machine, making sure they are at least 16 cm (