Fresh goat’s cheese ravioli with spicy cucumber gazpachonext
Ingredients for 4 people
- 50 grams of fresh goat’s cheese
- half a bunch of basil leaves
- 1 cucumber
- 1 new-season white onion
- 1 clove of garlic
- ¼ of a green pepper
- 1 packet of Chinese noodles
- piment d’espelette (a mild red chili from the Basque country)
- olive oil
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For the gazpacho :
Peel, de-seed and cut up the green pepper.
Cut the cucumber into cubes and mix with oil.
Liquidize the green pepper and cucumber with the chopped basil and a touch of garlic.
Add a drizzle of olive oil.
Keep the mixture chilled.
For the ravioli :
Season the fresh goat's cheese with some olive oil, a little basil and a touch of piment d'espelette.
Roll out the ravioli pasta.
Cut the pasta into circles.
Place a coffee-spoonful of the goat's cheese onto each circle and close up like a turnover, using a little water to seal the edges.
Cook the ravioli for 30 seconds in simmering water.
Cool them in chilled water.
Serve the ravioli with the gazpacho.
by Olivier Arlot