Paul Flynn's Ravioli with Goats Cheese, Sage, Lemon & Parmesan


Serves 4
Allow: 4-5 wontons per person

  • I pkt won ton wrappers
  • 200g soft goats cheese
  • 100g butter 
  • Juice of 1/2 lemon
  • 20 sage leaves
  • 1 egg beaten
  • 1 egg yolk
  • 75g Parmesan grated
  • Black pepper


  1. Defrost the wonton wrappers overnight
  2. Mash the goat's cheese with the egg yolk and black pepper
  3. Line up 4 of the wrappers, place a teaspoon of cheese to the edge of one corner leaving a lip of pastry. Repeat for all 4.
  4. Brush some egg lightly around the edge of the pastry and fold over tightly to form a triangle. Repeat for as many wontons as you want.
  5. Place them on some greaseproof paper in the fridge. These are best done a couple of hours in advance,
  6. To serve, bring a pot of salted water to the boil, meanwhile, in another smaller pot heat the butter until it begins to gently foam and bubble - this might 5 minutes or so. Be patient!
  7. When the butter starts to turn a nutty colour add the sage leaves and cook for 30 seconds. Add the lemon juice and remove from the heat.
  8. Cook your ravioli carefully they will only take 2-3 minutes at a simmer.
  9. Drain with a slotted spoon and put straight into warm bowls.
  10. Divide the sage and lemon butter over the ravioli and dust generously with Parmesan.

Paul Flynn's Ravioli with goats cheese, sage lemon and Parmesan