Cheat's ravioli with goats' cheese, sage, lemon and Parmesan

Cheat's ravioli with goats' cheese, sage, lemon and Parmesan
Cheat's ravioli with goats' cheese, sage, lemon and Parmesan
Serves: 4
Course: Main Course
Cooking Time: 0 hr 40 mins

Ingredients

  • 1 packet wonton wrappers
  • 200g soft goats cheese
  • 100g butter
  • A squeeze of lemon
  • 20 sage leaves
  • 1 egg beaten with 1tbs milk (egg wash)
  • 1 egg yolk
  • 75g Parmesan grated
  • Black pepper

1 Defrost the wonton wrappers overnight.

2 Mash the goats cheese with the egg yolk and black pepper.

3 Line up four wrappers at a time and place a teaspoon of cheese mixture in the middle of each – it's very important not to overfill.

4 Lightly brush the edges of the wontons with the egg wash. Fold the wontons to form a sealed triangle and press firmly to make sure there are no air pockets.

5 Place the ravioli on a tray in the fridge on some greaseproof paper, leaving space between each so they don't stick.

6 To make your sauce, put the butter into a pan over a medium heat and allow to bubble and foam. When the butter starts to turn golden brown around the edges, swirl to mix, then carefully observe it – you want a light hazelnut colour.

7 Add the sage leaves, cook for 30 seconds to allow them to crisp a little, then add the lemon juice. Your sauce is now ready. This can be done ahead of time.

8 To serve, place the ravioli into a pot of simmering salted water. They will rise to the top after two minutes. Separate them gently and cook for one more minute.

9 Lift them out with a slotted spoon removing all the excess water and place onto warm plates.

10 Spoon the sauce on top, making sure you have stirred it well. Sprinkle generously with Parmesan.

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Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford