Goats’ cheese ravioli with fennel purée

Name: Goats’ cheese ravioli with fennel purée
Prep time: 1 h
Cook time: 1 h
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 egg, lightly beaten; 10 ml (¼ fl oz) olive oil; pinch of salt; pinch of sugar; 10 g (¼ oz) unsalted butter; 50 ml (1¾ fl oz) cream; 225 ml (7¼ fl oz) chicken stock; ½ bay leaf; 1 French shallot, sliced; 4 tomatoes, peeled, seeded and quartered; 2 cloves garlic, finely chopped; 1 teaspoon lemon juice; 375 g (12 oz) fennel, sliced; 1 bay leaf; sprig of fresh thyme; 125 g (4 oz) unsalted butter, chilled and cut into cubes; 75 ml (2½ fl oz) white wine; 200 g (6½ oz) goats’ cheese, cut into 18-20 slices; 100 g (3¼ oz) plain flour; 1 French shallot, finely chopped; 1 French shallot, chopped

Preparation info

Serves
4

Difficulty
Complex
Ready in
2 hr 30

Appears in

Pasta

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.

Ingredients

Pasta

100 g (3¼ oz) plain flour
pinch of salt

Europe
Italy
Main course
Pasta
Mediterranean

Method

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 (