Ravioli with walnuts, goat’s cheese & cavolo nero sauce

• cavolo nero↗200g g
• olive oil↗75ml ml

  plus extra to toss the pasta

• garlic clove↗1small

  small

• lemon↗1

  juiced

• lasagne sheets↗8-12 fresh or dried

  depending on size

• pecorino↗finely grated

  finely grated; parmesan or vegetarian alternative, to serve

• walnuts↗140g g
• sage leaves↗handful

  chopped

• goat’s cheese↗120g g
• lemon juice↗

  to taste

• olive oil↗50ml ml

Step-by-step instructions

1. 1

   Bring a large pan of lightly salted water to the boil, then add the cavolo nero. Cook for 1-2 mins until the kale turns bright green and softens. Lift out with tongs into a colander, keeping the cooking water to boil the pasta. Run cold water over the kale, squeeze out any excess water, then transfer to a food processor. Add the oil, garlic, lemon juice and 1 tsp salt, then blitz to a fine pesto. Season to taste and transfer to a small pan. Gently warm over a medium-low heat.

2. 2

   Clean the food processor. For the goat’s cheese paste, tip in the nuts, sage, goat’s cheese, a good squeeze of lemon juice and the oil, then blitz to a paste. Season, then warm in another small pan over a medium-low heat, stirring occasionally.

3. 3

   Bring the pan of cavolo water to the boil again, adding more water if needed. Add the pasta sheets and simmer following pack instructions. Drain, keeping back a cup of the pasta water to add to the sauce (about 400ml). Cut the pasta sheets in half and toss in a little olive oil.

4. 4

   Stir the reserved pasta water through the cavolo sauce and keep on a low heat. If the sauce looks thick, thin down with a little more water, or increase the heat a little if too thin; it should be pourable like double cream. Spoon a pool of sauce onto each plate. Layer the lasagne sheets on top with spoonfuls of the goat’s cheese paste in-between each layer. Top with the last sheet of pasta and ladle over a little more sauce, then scatter over the cheese.