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Method
1
Make the pasta dough
Tip the flour onto a clean work surface and make a well in the centre. Crack in the eggs and add a pinch of salt. Use a fork to gradually incorporate the flour into the eggs, then knead for 8–10 minutes until smooth and elastic. Wrap in cling film and rest for 30 minutes.
2
Caramelise the onions
Heat the olive oil in a frying pan over a low heat. Add the sliced onions and a pinch of salt. Cook gently for 15–20 minutes, stirring often, until soft and golden. Stir in the brown sugar and balsamic vinegar and cook for 2–3 minutes more until sticky and caramelised. Set aside to cool.
3
Make the filling
Once the onions are cool, mix with the goats cheese and season with black pepper. Taste and adjust seasoning as needed.
4
Roll and fill the ravioli
Roll out the rested pasta dough as thinly as possible (use a pasta machine if you have one). Cut into two long sheets. Place teaspoons of filling at intervals along one sheet, brush around each mound with water, then lay the second sheet on top. Press around the filling to seal, then cut into squares or rounds. Press the edges with a fork to seal.
5
Cook the ravioli
Bring a large pan of salted water to the boil. Drop in the ravioli and cook for 2–3 minutes until they float to the surface. Remove with a slotted spoon and drain well.
6
Prepare the courgette topping
While the ravioli cooks, heat olive oil in a large frying pan. Add the sliced garlic and cook for 1 minute until fragrant. Add the spiralised courgette and cherry tomatoes, season with salt and pepper, and fry for 3–4 minutes until just softened and the tomatoes are starting to burst.
7
Serve
Divide the ravioli between plates, top with the courgette and tomato mixture, and scatter with fresh basil. Serve immediately.
My Monday story
Making fresh pasta always feels like a treat, but it's easier than you think — and the results are so worth it. The sweet, tangy filling and creamy goats cheese are a perfect match, and the spiralised courgette keeps things light and fresh.
This is a dish I make when I want something a bit special but still want to keep it meat-free and vibrant. The colours on the plate always make me smile.