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Sweet Onion and Goat Cheese Ricotta Ravioli with Thyme Burnt Butter.


  • Pasta Dough

  • 300 g Plain Flour

  • 1 pinch Salt

  • 3 Eggs

  • 20 ml Olive Oil

  • 50 ml Chlorophyll

  • Ravioli

  • 4 medium Onions

  • 100 ml Olive Oil

  • 200 g Goat's Cheese Ricotta

  • Pepper

  • 2 sprigs Thyme diced

  • 1 Egg beaten with a splach of water for egg wash

  • To Assemble

  • 100 g Butter

  • Chlorophyll

  • 1 bunch English Spinach washed and patted dry


  • Pasta Dough:

  • 1.

    Combine the flour and salt.

  • 2.

    On a work bench, form a mound with the salted flour and make a well in the centre. In a bowl, mix the eggs and olive oil. Pour the egg mixture into the centre of the flour and slowly incorporate the flour with your hands, a little at a time, until you form a firm dough.

  • 3.

    Clean the bench with a scraper, incorporating the scrapings into the dough and, after dusting the bench with flour, knead the dough with the heel of your hand for 10 minutes or until it is of a homogenous consistency.

  • 4.

    Wrap in plastic wrap and refrigerate overnight or, if using on the day, rest in the fridge for 1 hour.

  • 5.

    Add Chlorophyll to your egg if making green pasta.

  • 6.

    Cut the dough into 100gms (3 ½ oz) portions.

  • 7.

    Lightly dust the board with some flour and roll each portion of dough through a pasta machine or with a rolling pin to achieve sufficient thinness; dust lightly with flour. Cut in squares, using a fluted cutter, stack in a small pile and wrap with plastic wrap until ready to use.

  • Ravioli:

  • 1.

    Peel the onions then cut in two and slice finely to achieve even strands. In a heavy pan, warm the oil and sweat the onions very slowly for 30 minutes or until they are an even, golden colour but are not burnt.

  • 2.

    Drain and allow to cool. When cold, add half the ricotta, some pepper and half the thyme leaves.

  • 3.

    Place a teaspoonful of filling in the centre of half of your sheets of pre-prepared ravioli pasta.

  • 4.

    Brush the sides with the egg wash and cover with another ravioli sheet, pressing all edges to seal well.

  • 5.

    Cover and refrigerate for 30 minutes.

  • To Assemble:

  • 1.

    Plunge all the ravioli into a pot of boiling salted water. Cook for 3 minutes, drain, then spoon onto a warm plate and place the remaining ricotta on top of each ravioli.

  • 2.

    To prepare the burnt butter, heat all but a teaspoonful of the butter in a small frypan.

  • 3.

    Once the butter finishes frothing, it will start to turn a hazelnut colour; remove it immediately from the heat then add the spoonful of cold butter and the remaining thyme leaves.

  • 4.

    Pour the burnt butter over the ravioli and serve at once.

  • Chlorophyll:

  • 1.

    Put English spinach through a juicer, then pass through a fine sieve. Place in a pan on the stove and cook over a low heat until tepid (blood temperature); make sure you do not overheat. Remove immediately from the stove and pour the liquid into a sieve double-lined with wet cheesecloth.

  • 2.

    Place the sieve over a bowl and leave in the fridge overnight to drain the excess water.

  • 3.

    Scrape off the chlorophyll - this should give you about 20mls or ½ fl oz - and store in a covered bowl.

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