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Ravioli pasta topped with grated cheese, in a dish

Ravioli with walnuts, goat’s cheese & cavolo nero sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make this pasta dish using lasagne sheets and a homemade goat's cheese paste. If you have time, it's worth using freshly shelled walnuts for a sweeter flavour



For the sauce

  • 200g cavolo nero
  • 75ml olive oil , plus extra to toss the pasta
  • 1small garlic clove
  • 1 lemon , juiced
  • 8-12 fresh or dried lasagne sheets , depending on size
  • finely grated pecorino , parmesan or vegetarian alternative, to serve

For the goat’s cheese paste

  • 140g walnuts
  • handful sage leaves , chopped
  • 120g goat’s cheese
  • lemon juice , to taste
  • 50ml olive oil


  • STEP 1

    Bring a large pan of lightly salted water to the boil, then add the cavolo nero. Cook for 1-2 mins until the kale turns bright green and softens. Lift out with tongs into a colander, keeping the cooking water to boil the pasta. Run cold water over the kale, squeeze out any excess water, then transfer to a food processor. Add the oil, garlic, lemon juice and 1 tsp salt, then blitz to a fine pesto. Season to taste and transfer to a small pan. Gently warm over a medium-low heat.

  • STEP 2

    Clean the food processor. For the goat’s cheese paste, tip in the nuts, sage, goat’s cheese, a good squeeze of lemon juice and the oil, then blitz to a paste. Season, then warm in another small pan over a medium-low heat, stirring occasionally.

  • STEP 3

    Bring the pan of cavolo water to the boil again, adding more water if needed. Add the pasta sheets and simmer following pack instructions. Drain, keeping back a cup of the pasta water to add to the sauce (about 400ml). Cut the pasta sheets in half and toss in a little olive oil.

  • STEP 4

    Stir the reserved pasta water through the cavolo sauce and keep on a low heat. If the sauce looks thick, thin down with a little more water, or increase the heat a little if too thin; it should be pourable like double cream. Spoon a pool of sauce onto each plate. Layer the lasagne sheets on top with spoonfuls of the goat’s cheese paste in-between each layer. Top with the last sheet of pasta and ladle over a little more sauce, then scatter over the cheese.

    Recipe adapted from Home Cook by Thomasina Miers (£25, Guardian Books)


Recipe adapted from Home Cook by Thomasina Miers (£25, Guardian Books).

Recipe from Good Food magazine, February 2019

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A star rating of 4 out of 5.4 ratings

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