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  • 200g Tipo '00' flour, plus extra for dusting
  • 2 large free-range eggs
  • extra virgin olive oil
  • Parmesan cheese, to serve
  • For the filling
  • 1 large handful of rocket, finely chopped
  • 100g Westcombe curd (or goat's curd)
  • 30g English Cheddar cheese, grated
  • 100g soft crumbly mild goat's cheese
  • sea salt and freshly ground pepper
  • 1 whole nutmeg, for grating
  • 1 large lemon

To make the filling pop the rocket, cheeses and a pinch of salt and pepper in a bowl. Finely grate in half the nutmeg and the lemon zest then mix together.

To make the pasta dough, blitz the flour and eggs for about 30 seconds in a food processor, or until they form chewy-looking breadcrumbs. Pulse a couple more times until it starts coming together into a dough then tip onto a flour-dusted surface and knead by hand for 2 minutes, or until smooth, silky and elastic. Wrap in cling film and pop in the fridge to rest for at least half an hour.

Cut off workable pieces of the dough and roll out on a lightly flour-dusted surface to about 1mm thick. Cut into 14cm squares and place a heaped teaspoon of filling in the middle of each one. Lightly and evenly brush the exposed pasta with water then fold each piece in half to cover the filling and pinch together to form a parcel. With your thumb gently pat the pasta down around the filling so it's sealed completely pushing out any air bubbles. Trim or cut the ravioli into shape, if you like, with a knife or a crinkly cutter.

Cook the ravioli in a large pan of salted, gently boiling water, for 3 to 4 minutes. Scoop out with a slotted spoon, drizzle with oil and finish with a grating of Parmesan. Gorgeous served with a mixed tomato salad - simply toss a selection of chopped heirloom tomatoes with salt, pepper, a lug of extra virgin olive oil and a few fresh basil leaves and serve on the side.