Fresh goat’s cheese ravioli with spicy cucumber gazpacho

- 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

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