Goat’s cheese ravioli with walnut beurre noisette

1.Place the ricotta, goat’s cheese, parmesan, egg yolk and nutmeg into a bowl and mix to combine. Season with sea salt and pepper.

2.Using an 8cm round cutter, cut out 32 rounds from the lasagne sheets.

3.Place a heaped teaspoon of ricotta mixture into the centre of each pasta round and top it with a sprig of thyme.

4.Brush the edges with a little beaten egg and place another pasta round on top. Press to seal together, making sure to squeeze any air out of the ravioli.

5.Repeat until you have made 16 ravioli.

6.Cook the ravioli in a large pot of boiling salted water for 3 minutes.

7.To make the walnut beurre noisette, place the butter in a small saucepan over medium heat and cook until it starts to foam and smell nutty. Add the walnuts, stir and remove from heat.

8.To serve, place four ravioli into each serving dish, spoon over the walnut sauce and top with parmeasan shavings.