Fresh Saffron Ravioli with Goat Cheese Filling

Fresh pasta is a wonderful thing to make, but I find that people often get scared that it will be too difficult. Don’t worry. It’s very easy. If you are using a food processor, the hardest bit is already done for you, but I like to make it by hand as it gives me more control. This dish looks simple, but it has a real wow factor in its flavours, delightful filling, and stunning golden colour. It’s a winter favorite of mine and I make it for special events.

It was so hard for me to take a small bite and then stop and take a picture.

Time: 1 hour 30 minutes

Serves 3 people




½ tsp saffron

3 tbsp hot water

220g wheat semolina flour

½ tsp turmeric

2 eggs

2 tbsp olive oil



150g soft goat cheese

½ tsp paprika

Pinch of salt

1tsp thyme

½ tsp honey


Spiced Brown Butter and topping

1 Onion

1 clove of garlic

30g butter

Pinch of paprika

Pinch of turmeric

Pinch of ground ginger

Pinch of salt

30g pine nuts

Parmesan cheese



For the filling

1. Place the soft goat cheese into a bowl, stir in the other filling ingredients until there are no lumps. The mixture needs to be smooth and soft. Chill until needed.


For the pasta

2. Put the saffron into a bowl with hot water and allow to steep for 10-15 minutes.

3. Add the eggs and olive oil together and whisk until combined.

4. Place the flour and turmeric into a food processor, add the saffron, water, eggs, and blend until it forms a soft dough. It should be as soft as your ear lobe. Wrap tightly in clingfilm and leave in the fridge for 30 minutes.

5.Tip: If you do not have a food processor, then place the flour on a clean work surface, make a small well in the center and add saffron, water, and eggs. Using a fork start to mix in the sides of the well into the center. Once most of the liquid is incorporated into the flour, start to mix the dough using your hands. Work the dough for 3 minutes until its well combined and soft. Wrap in clingfilm and chill for 30 minutes.

6. Divide the dough in half. Place the other half back into the fridge, wrapped in clingfilm until needed.

7.Using a rolling pin, roll the dough into a long rectangle on a lightly floured surface. Try to keep the width of the dough as uniform, as long and as thin as possible.

8. As you roll keep lifting the dough up to ensure it is not sticking to the surface. Roll the dough as thin as possible. Use the back of the fingers to lift the dough otherwise, it could rip if the fingers tips are used.

9.Using a 3 cm biscuit cutter, cut circles along the dough.

10. Place a small amount of goat cheese filling in the center, brush the sides with milk or egg wash.

11. Then place another circle of dough over the top. Make sure that all the air is pushed out of the filling, otherwise when cooking it will burst.

12. Place the finished pasta onto greaseproof paper until needed.

13. Repeat with the rest of the dough or until the filling is used up.

It looks like I am being visited by golden UFOs!

For the sauce and toppings

15.Fry the onions and garlic until soft with a little bit of oil.

16. In the meantime, place the butter into a small saucepan and gently heat. Cook for about 6-7 minutes until it turns a wonderful golden brown and smells like nuts.

This is what you are looking for in colour. Golden butter and caramelised milk solids, which are the brown bits. This is what gives it its nutty taste.

17. Take off the heat and pour into a bowl.

18. Add the cooked onions and garlic along with the spices.

20. Toast the pine nuts in a pan until golden brown. Grate the cheese.

14. Place the pasta into boiling water. Cook for 3 minutes or until tender. Then drain and put into pasta bowls. Top with nuts, cheese, and spiced butter. Serve hot and enjoy.


Tip: Leftover pasta dough can be rolled thin and then cut into strips to make tagliatelle.

Leftovers get turned into another meal

Note: I have been very busy these last few months. Sorry for the lack of posts.

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