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Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Honey-baked goat’s cheese with walnut, pear and frisée


This dish is similar to one we devoured at Sydney's Ash St Cellar. We've added walnuts to our version and served it with a salad of shaved sweet pear and bitter frisée for a fresh touch. If you can't find individual fresh goat's cheeses, buy a log instead and cut it into rounds.

You'll need

2 tbsp walnut oil, plus extra for brushing 2 individually sized goat’s cheeses (about 125gm each) such as Cabridoux 100 gm honey 30 gm walnut halves, roasted and coarsely chopped ½ lemon, juice only ½ garlic clove, finely chopped 10 ml tarragon vinegar 1 tsp Dijon mustard 1 William pear, halved lengthways 1 cup (loosely packed) frisée To serve: toasted baguette

Method

  • 01
  • Preheat a grill to high heat. Lightly brush two 375ml-capacity oven dishes with walnut oil and place a goat’s cheese in each. Drizzle half the honey over each, scatter with half the walnuts, season to taste with freshly ground pepper and grill until bubbling and golden (8-10 minutes).
  • 02
  • Meanwhile, combine lemon juice, garlic, vinegar and mustard in a bowl. Whisking continuously, add walnut oil in a thin steady stream until emulsified, season to taste. Thinly shave pear on a mandolin, add to dressing with frisée, toss lightly to combine. Serve immediately with honey-baked goat’s cheese and toasted baguette.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Lightly sweet Loire chenin blanc.

Featured in

Jul 2009

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