Goat Cheese & Herb Ravioli with Brown Margarine Sage Sauce

Silky handmade pasta pillows stuffed with creamy goat cheese, fresh herbs, and a whisper of lemon, draped in a nutty browned margarine sauce with crispy sage leaves. This is comfort food dressed up for a dinner party — and yes, goat cheese is absolutely on the menu since we're steering clear of cow dairy only. A touch of Asian-inspired brightness from lemon and fresh herbs keeps it vibrant and true to your palate.

Recipe details

Yield
4 people
Prep time
45 minutes
Cook time
30 minutes
Total time
1 hour 15 minutes

Ingredients

  • 2 cups all-purpose flour, plus extra for dusting (spooned and levelled)
  • 3 large eggs (at room temperature)
  • 1 tablespoon olive oil (for the pasta dough)
  • ½ teaspoon fine sea salt (for the dough)
  • 250 g (about 9 oz) soft fresh goat cheese (chèvre) (this is 100% cow-dairy-free — goat milk only)
  • 3 tablespoons fresh flat-leaf parsley, finely chopped
  • 2 tablespoons fresh chives, finely snipped, plus extra to garnish
  • 1 teaspoon fresh thyme, leaves picked and chopped
  • 1 lemon, zested and juiced separately (zest goes in the filling, juice for the sauce)
  • 1 clove garlic, very finely minced or grated (for the filling)
  • to taste fine sea salt (for filling and pasta water)
  • 6 tablespoons plant-based margarine (use a good-quality one that browns well — not a spread with high water content)
  • 16–20 leaves fresh sage leaves (whole; they fry crispy in the browned margarine)
  • 30 g (about 1 oz) aged semi-firm goat cheese, finely grated (for garnish — optional but spectacular)
  • a tiny pinch nutmeg, freshly grated if possible (for the filling)

Instructions

  1. Make the pasta dough. Mound 2 cups all-purpose flour on a clean work surface and make a well in the centre. Crack in 3 large eggs, add 1 tablespoon olive oil and ½ teaspoon fine sea salt. Using a fork, beat the eggs gradually incorporating the flour from the inner walls of the well. Once a shaggy dough forms, knead by hand for 8–10 minutes until the dough is smooth, supple, and springs back when poked. It should feel like soft leather — silky and not at all sticky. Shape into a ball, wrap tightly in cling film, and rest at room temperature.
  2. Rest the dough for 30 minutes. This relaxes the gluten and makes rolling infinitely easier. While it rests, move on to the filling.
  3. Make the goat cheese filling. While the dough rests, very finely mince 1 clove of garlic and pick and chop the leaves from 1 teaspoon fresh thyme. In a bowl, combine 250 g fresh soft goat cheese (chèvre), the minced garlic, the thyme, 3 tablespoons finely chopped fresh flat-leaf parsley, 2 tablespoons finely snipped fresh chives, the finely grated zest of 1 lemon (set the lemon aside — you'll need the juice for the sauce), and a tiny pinch of nutmeg. Season with fine sea salt to taste. Mix well with a fork until smooth and fluffy. Taste — it should be bright, herby, and savoury. Cover and refrigerate until needed.
  4. Roll out the pasta. Divide the rested dough into 4 equal portions. Working with one portion at a time (keep the rest covered), use a rolling pin or the back of a heavy pan to roll the dough out as thin as you can — aim for about 1–2 mm, nearly translucent. If you have a pasta machine, start at the widest setting and work your way to setting 5 or 6. Dust liberally with flour to prevent sticking. Lay the sheet flat on a lightly floured surface.
  5. Fill and seal the ravioli. Place teaspoon-sized mounds of filling (about 1 heaped teaspoon each) along one half of a pasta sheet, spacing them about 4–5 cm (1.5–2 inches) apart. Lightly brush the dough around each mound with a little water using your finger. Fold the other half of the sheet over the top and press firmly around each mound to seal, pushing out any air pockets. Use a sharp knife, pasta cutter, or glass to cut individual ravioli squares or rounds. Press edges firmly — you don't want these babies opening in the pot. Repeat with remaining dough and filling. Lay finished ravioli on a lightly floured tray in a single layer.
  6. Bring a large pot of water to a rolling boil and salt it generously — it should taste like the sea. While the water heats, have your sage leaves and margarine ready nearby.
  7. Cook the ravioli in batches. Gently lower the ravioli into the boiling water in batches — don't crowd the pot. Cook for 3–4 minutes until they float and the pasta edges are just tender but still have a little bite. Use a slotted spoon to transfer them to a lightly oiled tray to rest while you cook the next batch.
  8. Make the brown margarine sage sauce. In a large wide skillet (your cast iron pan is perfect here!), melt 6 tablespoons plant-based margarine over medium-high heat. Swirl the pan and watch carefully — margarine browns faster than butter and can tip into burnt quickly. As soon as it starts to smell nutty and turn a deep amber colour, add 16–20 fresh sage leaves all at once. They'll sizzle dramatically — that's the goal. Fry for 30–45 seconds until the leaves are crisp and fragrant. Add a squeeze of fresh lemon juice (about 1 tablespoon) to stop the browning. Season with a pinch of fine sea salt. The sauce should be glossy, nutty, and smell absolutely incredible.
  9. Finish and plate. Gently add the cooked ravioli to the skillet with the brown margarine sage sauce. Toss gently to coat each raviolo in the glossy sauce — about 30 seconds over low heat, just to warm everything through. Divide between 4 warmed plates. Spoon any extra sauce from the pan over each serving. Scatter with extra snipped fresh chives and a fine grating of aged semi-firm goat cheese if using. Serve immediately — ravioli waits for no one!