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Zucchini, goat's cheese and asparagus ravioli
Zucchini, goat's cheese and asparagus ravioli
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Indulge in gourmet homemade ravioli stuffed with zucchini, goat cheese, and asparagus for a luxurious vegetarian dish.
Ingredients:
  • 500.00 ml plain flour, plus extra for dusting
  • 500g zucchini
  • 4.80 gm sea salt
  • 150g fresh ricotta
  • 150g goat's cheese
  • 2 tsp lemon thyme leaves
  • 2 tsp lemon zest
  • 56.88 gm extra virgin olive oil
  • 40g butter
  • 3 bunches asparagus, trimmed, halved lengthways
  • 65.63 gm lemon juice
  • 40.00 ml chopped fresh chives
  • Shaved vegetarian hard cheese (or parmesan), to serve
Instructions:
  • 1. Sift flour into a bowl and create a well in the center. Add eggs and use a fork to gradually mix into a dough. 2. Transfer the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. 3. Divide the dough into 4 equal portions. 4. Flatten one portion to 2cm thickness, cover the rest of the dough, and dust flattened portion with flour. 5. Set up the pasta machine at its thickest setting and run the dough through. 6. Fold both ends of the dough into the center to form a small rectangle and repeat the process twice more.
  • Adjust machine rollers to a narrower setting. Dust the dough with flour and pass it through the machine multiple times until it is 1.5mm thick. Gently fold the pasta, generously dust it with flour, and set it aside covered with a tea towel. Repeat the process with the rest of the dough portions.
  • Place zucchini and salt in a colander over a bowl for 10 minutes. Squeeze out excess liquid from zucchini, then transfer to a large bowl. Mix in ricotta, goat's cheese, lemon thyme, lemon zest, and season with salt and pepper.
  • Cut the pasta sheets into three 6cm x 20cm-long sheets. Place one sheet on a lightly floured surface and cut it into 3 strips that are about 6cm wide. Spoon 1 level tablespoon of zucchini mixture onto one half of each strip. Brush the edges with water, fold the strip over to enclose the filling, and press the edges together to seal. Use a pizza cutter to trim the edges. Repeat with the remaining pasta sheets and zucchini mixture to make 30 ravioli.
  • In a large, deep frying pan, heat oil and butter over medium heat until bubbling.
  • Bring a large saucepan of salted water to a vigorous boil. Cook ravioli in 3 batches for 2 to 3 minutes until cooked through. Using a slotted spoon, transfer to the butter mixture. Add asparagus to the boiling water and cook for 2 minutes until bright green and tender, then transfer to the butter mixture.
  • Lower the heat. Stir in lemon juice and chives into the butter mixture. Cook while tossing for 1 to 2 minutes until warmed. Plate the ravioli and top with vegetarian hard cheese. Serve and enjoy!

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