Goat Cheese Ravioli With Walnut Buerre Noisette - cooking recipe

Ingredients

1/3 cup ricotta cheese
2 oz goat cheese
1/4 cup grated Parmesan cheese
1 None egg yolk, plus 1 egg, beaten, for brushing
None None Pinch of nutmeg
14 oz fresh lasagne sheets
16 sprigs fresh thyme
None None FOR THE WALNUT BUERRE NOISETTE
12 tbsp (1 1/2 sticks) butter
2/3 cup chopped walnuts, toasted

Preparation

Place the ricotta, goat cheese, Parmesan, egg yolk and nutmeg in a bowl and mix to combine. Season with sea salt and black pepper.
Using a 3-inch cutter, cut out 32 rounds from the lasagne sheets.
Place a heaped teaspoon of ricotta mixture into the center of half the pasta rounds and top with a sprig of thyme. Brush the pasta edges with the beaten egg. Place another pasta round on top. Press to seal together, making sure to squeeze out any air.
Cook in a large saucepan of boiling, salted water for 3 mins.
Meanwhile, for the walnut beurre noisette, place the butter in a small saucepan on medium heat. Cook until it starts to foam and smell nutty. Add the walnuts, stir and remove from heat.
To serve, place 4 ravioli into each serving dish. Spoon the walnut sauce over the top and sprinkle with Parmesan shavings.