Cheese ravioli, fennel, pine nuts

Serves: 4 (scaled from 4)


75 g butter
4 size 2 egg
3 ripe plum tomatoes
3 cloves garlic
6 tbsp basil
300 g flour
50 g pine nuts
25 g parmesan
225 g ricotta cheese
175 g boursin
1 bulb fennel


Make pasta (3 eggs). Saute 2 garlic cloves, beat with the ricotta and boursin, a third of the basil and remaining 1 egg. Make ravioli.

Concasse tomatoes, cook with garlic and a third of the basil. Sieve and reheat.

Toast pine nuts. Saute fennel in butter. Chop remaining basil.

Serve ravioli on the tomato sauce in a line. Sprinkle over fennel, pine nuts, basil, grated parmesan.


Red onion can substitute for the fennel.

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