Ingredients

• 2 medium baking potatoes
• pierced
• 100g/3½oz soft goats’ cheese
• beaten
• drizzle olive oil
• few sprigs thyme
• leaves picked
• 4 ready-made fresh pasta sheets
• 4 free-range egg yolks
• 1 free-range egg
• beaten
• 8 coloured heritage young carrots
• 30g/1oz butter
• pinch smoked paprika
• dressed watercress
• to serve
• salt and freshly ground black pepper
• 150g/5½oz goats’ cheese
• 2 tbsp olive oil
• double cream
• if necessary
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• To make the ravioli
• bake the potatoes for 45 minutes – 1 hour
• or until soft. Set aside to cool a little. Remove the skin and mash. Season with salt and pepper.
• Mix together the mash and goats’ cheese in a bowl. Season with salt and pepper and stir in the olive oil and thyme.
• Place a large spoonful of the mixture onto a pasta sheet. Using the back of the spoon
• make a deep well in the potato. Place an egg yolk into the well and gently place a second layer of pasta over the top. Brush egg wash around the edges and press down around the filling
• ensuring it is well sealed and there are no air pockets. Repeat with the remaining pasta sheets and filling.
• Bring a pan of salted water to the boil. Blanch the ravioli
• one at a time
• for 2 minutes or until the pasta is al dente.
• Meanwhile
• place the carrots in a saucepan and add enough water to just cover them. Add the butter and bring to a simmer. Cook until glazed and soft. Add the smoked paprika and season with salt and pepper.
• To make the goats’ cheese cream
• beat the cheese with the olive oil. Season with salt and pepper and
• if necessary
• add a little double cream to make a soft spooning consistency.
• To serve
• spoon a generous amount of the soft cheese onto the base of a dish. Drizzle over a little olive oil. Place the carrots between the plates
• garnish with watercress and top with the ravioli.