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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 62 - Goats Cheese and Vanilla Ravioli with Strawberry Broth

Georgia Barnes

Goats Cheese and Vanilla Ravioli with Strawberry Broth

Serves 4


Vanilla ravioli

100g plain flour, sifted

1 egg plus 1 egg yolk

1 vanilla pod, seeds scraped, pod reserved

1 tbsp vegetable oil

1 tbsp caster sugar


Ravioli Filling

100g goats cheese

1 tsp caster sugar

1 tbsp cream


Strawberry broth

2 tbsp caster sugar

1 vanilla pod

125ml pear cider, plus extra for garnish

300g fresh strawberries



50g goats cheese, crumbled

8 strawberries, 4 sliced and 4 diced

strawberry leaves


  • For the pasta dough, combine flour, eggs, vanilla seeds, oil and sugar in a small food processor and pulse until just combined. Transfer to a floured board and knead until a smooth and elastic dough forms. Wrap dough in cling film and rest in fridge.
  • For the filling, combine goats cheese, sugar and cream in a small food processor and pulse until smooth. Set aside.
  • Divide rested pasta dough in half. Roll each half through a pasta machine. Lay one half on bench. Place teaspoon amounts of filling along pasta to make 12. Spread a little water around filling and lay the other sheet of pasta over filing and press gently to release air bubbles and seal edges. Cut into rounds using a 5cm cutter. Press edges out until very thin.
  • Bring a large pot of water to boil with reserved vanilla pod. Add pasta and allow to simmer until cooked through. Drain and set aside.
  • Meanwhile, for the strawberry broth, place sugar, vanilla and cider in a small saucepan over a medium heat and reduce by half.
  • Juice strawberries and add to cider syrup.
  • Place 3 ravioli on each serving plate, top with goats cheese, strawberries, leaves and cider. Pour over warm strawberry broth.