This goat's cheese ravioli, prepared from scratch, is served with Butternut Squash, Red Chard and Puy Lentils


  • for the pasta:
  • 150 g plain flour
  • 3 egg yolks
  • 1 egg
  • 1 tblsp olive oil
  • 1 tblsp milk
  • for the filling: (this may be a little too much; however you can freeze this mixture)
  • 100 g inagh goat’s cheese
  • 50 g grated parmesan
  • 50 g gruyere cheese
  • 100 g butternut squash purée (reserve half for the sauce)
  • 1 tsp honey
  • 1 tsp ;white wine vinegar
  • 1/2 diced onion
  • 1 knob of butter
  • 1 cup white bread crumbs
  • 1 chopped sage leaf
  • for the dish:
  • 1 bunch red chard or spinach
  • 200 g cooked puy lentils
  • 50 g reserved squash puree
  • 1 star anis
  • 2 cardamom pods
  • 50 ml white wine
  • dash of cream
  • 50 g butter


  • For the pasta. Place flour in a bowl and make a well in the centre. Add all the other liquid ingredients to the well and slowly mix in a circular motion incorporating the flour gradually. Kneed for 5 mins, cover in cling film and rest for 1hr in the fridge.
  • For the filling. Sweat the onions in the butter, without colour, add the sage, honey, vinegar and remove from the heat. Next add the breadcrumb, puree and cheese, mix well and correct seasoning.
  • Roll the pasta in a machine, cut circles, 5cm diameter, place the filling in the centre, egg wash the rims and cover with pasta discs 6cm in diameter. Cook in boiling salted water for 2mins and drain well.
  • For the sauce. Cook the chard in a little olive oil, add the lentils and season. Keep warm.Place the wine, cardamom and star anis in a sauce pan bring to the boil and infuse.
  • Add the cream and reduce by half, next add the puree and bring to the boil slowly whisk in the butter, correct the seasoning and consistency and pass through a strainer.
  • To serve: To plate place the lentil and chard in the middle of the plate the ravioli on top and coat with the sauce. Allow 5 pieces for a main course.

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