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

Ravioli pasta topped with grated cheese, in a dish

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

Name: Ravioli with walnuts, goat’s cheese & cavolo nero sauce
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 200g cavolo nero; 75ml olive oil plus extra to toss the pasta; 1small garlic clove; 1 lemon juiced; 8-12 fresh or dried lasagne sheets depending on size; finely grated pecorino parmesan or vegetarian alternative, to serve; 140g walnuts; handful sage leaves chopped; 120g goat’s cheese; lemon juice to taste; 50ml olive oil

Thomasina Miers

Save recipe

Serves 4

Easy

Prep: 35 mins

Cook: 10 mins

A star rating of 3.4 out of 5.5 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Garlic bread

A star rating of 4.6 out of 5.44 ratings

Focaccia with pesto & mozzarella

A star rating of 4.7 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

For the sauce

200g cavolo nero
75ml olive oil

plus extra to toss the pasta
1small garlic clove
1 lemon

juiced
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal882
fat66g
saturates13g
carbs47g
sugars2g
fibre6g
protein22g
salt1.7g

Method

step 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.
step 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.
step 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.
step 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)

RECIPE TIPS

RECIPE CREDIT

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

Recipe from Good Food magazine, February 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now