• 6servings
  • 190minutes
  • 659calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 285g goat cheese

  2. 1 teaspoon extra-virgin olive oil

  3. 35g fresh, coarsely ground black pepper or to taste, lightly toasted

  4. 1/2 teaspoon salt

  5. 450g fresh lasagne sheets

  6. 125ml extra-virgin olive oil

  7. 4 tablespoons extra-virgin olive oil

  8. 1/2 large onion, finely diced

  9. 1 teaspoon salt

  10. 1 teaspoon ground black pepper

  11. 1 large yellow heritage tomato, peeled and chopped

  12. 1 large red heritage tomato, peeled and chopped

  13. 125g fresh pineapple, chopped

  14. 4 1/2 teaspoons herbes de Provence

  15. 350g passata

  16. 1 clove garlic

  17. 1 pinch salt

  18. 5 leaves basil, chopped

  19. 20g coarsely chopped baby rocket leaves

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 200 C / Gas 6. Mix goat cheese, 1 teaspoon olive oil, toasted black pepper and 1/2 teaspoon salt in a bowl until smooth. Set aside.

  2. Cut pasta into 6.25cm circles or desired shape. Place 1 heaped teaspoon of the goat cheese filling in the centre of each pasta circle. Dab the edge of the pasta with a little water, then fold and seal the pasta to create a half moon. Arrange ravioli on a baking tray and drizzle with 125ml olive oil.

  3. Bake ravioli in the preheated oven until golden brown and lightly crisp, 7 to 12 minutes. Remove from oven and set aside.

  4. Heat 4 tablespoons olive oil in a frying pan over medium heat. Stir in the onion, 1 teaspoon of salt and 1 teaspoon of pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the yellow and red tomatoes, pineapple and herbes de Provence. Cook and stir for 5 minutes and stir in the passata. Crush garlic with 1 pinch of salt and add to the sauce. Simmer for 30 minutes, stirring occasionally. Remove from heat and stir in basil and rocket. Toss the ravioli lightly in the sauce to coat and serve immediately.


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