This soft egg, goats cheese & tarragon butter ravioli recipe takes a bit of time at the start, but once you taste it, we know you’ll agree that it was worth it. I actually designed this recipe at the start of the Southern Hemisphere’s truffle season, with the presence of black truffle elevating the dish to another level.
This ravioli is very decadent, with the al dente pasta, butter, goats cheese and soft egg all providing a unique something in each tasty bite. Add the black truffle, and the depth of flavour increases even further, with just the right balance as not to overpower everything else.
Preparation/Waiting Time: 90 minutes / Cooking Time: 10 minutes / Serves 4-6
- 2 x 58g eggs
- 200g plain flour
- 6 x 58g eggs
- 12 asparagus stalks, cut into quarters
- 125g goats cheese
- 6 fresh tarragon leaves
- 6g black truffle, shaved
- 25g unsalted butter
- a pinch of truffle salt
Making your own pasta (skip to “making the Ravioli” if you are using pre-made pasta/wonton wrappers)
- Combine the flour and eggs to form a dough. You may need to add a little water or flour depending upon the humidity.
- Knead the dough for a few minutes then wrap in cling film and refrigerate for 30 minutes.
- Take the dough out of the fridge, discard the cling film and allow it to return to room temperature.
- Dust the pasta machine with a little flour.
- Divide the dough 3 three pieces.
- Place the pasta machine on setting 1 (thickest).
- Place 1 piece of dough at the top of the machine and turn the handle until the dough has passed through the rollers.
- Repeat once again on the same setting.
- Repeat steps 7 & 8 on setting 3 then setting 6 (progressively thinner).
- Once Step 9 has been completed place the flattened dough on a piece of grease proof paper.
- Repeat Steps 6-10 for the remaining pieces of dough.
- Divided each piece of flattened dough into 4 pieces.
Making the ravioli
- Choose 6 pieces of pasta, and form a circle of goats cheese on each of these pieces. The circle needs to be large enough to hold an egg yolk.
- Separate the eggs one at a time , placing 1 yolk in the centre of each goats cheese circle. Retain the egg whites.
- Place a small amount of truffle on top of each egg yolk.
- Lightly brush the egg white from step 2 around the edge of the pasta containing the yolk.
- Cover the egg/goat cheese piece with another piece of pasta.
- Start on one side and smooth the pasta out to ensure there are no air bubbles.
- Use a folk and lightly indent the outside edge of the ravioli, this will add a nice decorative touch in addition to helping the ravioli stay together.
- Place in the fridge for 30 minutes.
- Add water to a large fry pan so that it is filled half way. Bring this to a boil.
- Reduce the heat to low and add the ravioli to the fry pan. Leave them to cook for 3-4 minutes.
- While you are waiting for the ravioli to cook, place another fry pan on a low heat and add the butter, asparagus and tarragon.
- Once the ravioli has cooked transfer them to the tarragon butter and coat briefly.
- Transfer the ravioli to a plate, drizzle with a little tarragon butter, top with the asparagus and sprinkle with a few shaves of black truffle and truffle salt.
You don’t have to make your own pasta. If you’re looking for a faster option, you can cheat and use egg based wanton wrappers.