Chevre-Nettle Ravioli

Adapted by
May 2021


Pasta Dough:
2 cups 00 pasta flour
6 egg yolks
1 whole egg
½ teaspoon extra virgin olive oil
Goat Cheese and Nettle Filling:
2 cups picked nettles
6 ounces Laura Chenel original goat cheese
Zest of 1 lemon
Goat Cheese Fonduta:
½ cup white wine
1 cup whole milk
4 ounces Laura Chenel original goat cheese
To Assemble and Serve:
2 spring onions, caramelized
Fried nettle leaves


For the Pasta Dough

Add flour to a stand mixer fitted with a paddle attachment. While mixing on low speed, stream in eggs then add olive oil and ½ teaspoon water. Continue mixing until dough comes together. Transfer to a work surface that has been dusted with 00 pasta flour. Knead the dough until it's smooth and satiny. Wrap in plastic wrap and rest for 30 to 60 minutes.

For the Goat Cheese and Nettle Filling

Blanch nettles in salted water for 90 seconds, shock in ice water, then rest on a towel. Ring out all water until dry. Rough chop the nettles. In a food processor, add goat cheese, nettles, and lemon zest; whip until soft. Season with salt then transfer to a piping bag.

For the Goat Cheese Fonduta

In a pot, warm the white wine to burn off the alcohol then add milk and reduce by half. Fold in the goat cheese until melted then season with salt. Pass through a fine mesh strainer. Keep warm.

To Assemble and Serve

Roll Pasta Dough through a pasta sheeter to number 3 setting. When you have 2 sheets of Pasta Dough, pipe quarter-sized amounts of Goat Cheese and Nettle Filling onto one of the sheets. Mist with water and cover with the other sheet of Pasta Dough. Punch out with a ring mold. Cook the ravioli in salted boiling water until semi-soft. In a pan, over low heat, fold ravioli into the Goat Cheese Fonduta, If the Goat Cheese Fonduta is thick, thin out with pasta water. Transfer ravioli to a serving plate, lightly cover with Goat Cheese Fonduta, and garnish with caramelized spring onions and fried nettle leaves.