Lemon and goat’s cheese ravioli

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

The trade-off for having to make your own pasta here is that there’s no sauce to labour over. The combination of melting cheese, rapeseed oil and pink peppercorns is delicate yet clearly present and satisfying. Choose a relatively soft and quite mild goat’s cheese, such as Ticklemore from Devon.


  • Pasta dough
  • 3 tbsp olive oil
  • 3 medium free-range eggs
  • 330


Start with the dough. Whisk together the oil and eggs. Put the flour, turmeric and lemon zest in a food processor, add the oil and egg mixture and blend to a crumbly dough. It might require extra flour or oil. Once the dough has come together and is smooth (you may need to work it a little by hand), divide it into four thick, rectangular blocks. Wrap them in cling film and chill for at least 30