Chef's Recipes

Goat’s cheese ravioli with broccolini and salsa di noci

Australian Gourmet Traveller recipe for goat’s cheese ravioli with broccolini and salsa di noci from Buzo restaurant in Sydney.

By Todd Garratt & James Hird
  • 40 mins preparation
  • 20 mins cooking plus resting
  • Serves 4
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Goat’s cheese ravioli with broccolini and salsa di noci


  • 200 gm goat’s curd, such as Meredith chèvre or Udder Delights chèvre
  • Finely grated rind of 1 lemon
  • For brushing: eggwash
  • 50 gm butter
  • ½ bunch broccolini, stems thinly sliced crossways
Egg pasta dough
  • 250 gm “00” flour
  • 125 gm egg (1 whole egg and 5 yolks)
  • 2 tsp extra-virgin olive oil
Salsa di noci
  • 250 gm fresh walnuts
  • 2 tsp extra-virgin olive oil
  • 2 tsp vincotto


  • 1
    For egg pasta dough, process ingredients in a food processor or an electric mixer fitted with a dough hook until mixture resembles fine breadcrumbs, then press together into a ball. Wrap in plastic wrap, press as flat as possible and rest at room temperature for 1 hour.
  • 2
    Meanwhile, combine goat’s curd and lemon rind in a bowl, season to taste and refrigerate until required.
  • 3
    Roll out dough with a rolling pin, feed through pasta machine on the widest setting, then fold each end of the dough over so you have 3 layers and feed the dough through the machine again. Repeat, reducing the setting and folding the dough each time, until it is 1mm thick.
  • 4
    For salsa di noci, preheat oven to 180C. Place walnuts on an oven tray and toast until fragrant (8-10 minutes). Set aside to cool, peel off any loose skin, then pound walnuts in a mortar and pestle
    with a pinch of sea salt to the size of corn kernels. Gently incorporate vincotto and olive oil, then set aside.
  • 5
    Using an 8.5cm round pastry cutter, cut dough into 24 rounds and, working quickly so the dough doesn’t dry out (cover pasta with a damp tea towel), pipe or spoon 3 tsp goat’s curd filling into the
    centre of half the rounds and brush the edges lightly with a little eggwash. Stretch another round over each to fit exactly on top, gently pressing to expel any air. Place ravioli on a lightly floured workbench and press the blunt edge of a 4cm pastry cutter over the filling to compact it, pressing around edges to seal completely. Cut ravioli again with an 8cm pastry cutter to form a perfectly rounded edge. Refrigerate on a lightly floured tray until required.
  • 6
    Meanwhile, place butter in a small saucepan over medium-high heat and cook until nut-brown (2-4 minutes). Pour into a bowl and set aside.
  • 7
    Poach ravioli in boiling salted water in batches until al dente (3-4 minutes), then drain and place on a tray lined with a tea towel. Keep warm.
  • 8
    Blanch broccolini in salted boiling water for 30 seconds, drain well, then toss in brown butter. Arrange ravioli on warm plates, spoon buttered broccolini over, top with salsa di noci and serve hot.