Recipe for Ravioli of Goats Cheese with Red Pepper Coulis 
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Yield:
4 as a starter )
Ingredients:
Amount Ingredient
300 gm fresh pasta rolled out thinly and cut into 20 x 10cm squares (see page 250)
2 x egg whites lightly mixed
4 x crottins de chavignol
1 x salt and pepper
570 ml red pepper coulis (qv)
olive oil
Instructions:
Instructions: Place 4 of the pasta squares on a lightly floured work surface and brush with the egg wash.

Place one crottin in the centre of each square and season with salt and pepper.

Cover each crottin with a second pasta square and press down around the cheese to seal tightly.

Place the ravioli in boiling salted water then simmer for about 6 minutes or until the cheese is soft and the pasta cooked.

Remove dhe ravioli from the water with a fish slice to avoid breaking and drain.

Warm the red pepper coulis.

Presentation

Pour the sauce on to each plate and place the ravioli in the centre.

Dribble a little oil over the top and garnish each with a sprig of chervil.

Serves 4 as a starter

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