Fresh herbs make any dish sing, so bring your next homemade pasta to life with abundance from the garden.

Recipes & Styling Natalie Homan | Photographs Brendan Homan

Green ravioli with broad beans, goats cheese & tarragon
serves 4

300g 00 flour
4 cups parsley leaves
2 eggs
2 tbsp olive oil
400g soft goats cheese
semolina for dusting the bench
200g broad beans, outer skin peeled, (not necessary if they are young)
125g butter
2 garlic cloves, finely sliced
1/3 cup tarragon leaves
zest and juice from 1 lemon
sea salt & cracked black pepper
firm goats cheese for grating

Bring a medium pot of salted water to the boil. Prepare an ice bath by placing a cup of ice cubes in medium bowl of cold water. Plunge the parsley leaves in the boiling water for 20 seconds and refresh in the ice bath. Drain the parsley and squeeze out excess water through a tea towel. Place the parsley and eggs into the jug of a high-speed blender and process until smooth. Place the flour onto the kitchen bench, make a well in the centre and pour in the parsley mixture, add olive oil and a pinch of salt. Slowly incorporate the wet ingredients into the flour until a dough forms. Knead for 5 minutes or until smooth. Wrap in cling film and allow to rest for at least 30 minutes.

Dust the kitchen bench with semolina. Roll the dough through a pasta machine up to the second thinness setting. Place teaspoon amounts of soft goats cheese at 9cm intervals along one side of the pasta dough (to allow room to fold the dough in half lengthways). Brush the area surrounding the cheese with water, fold over the pasta dough and press the pasta down to seal, pressing out any air pockets. Cut out raviolis with a 6cm pastry cutter (I used one with a fluted edge). Place raviolis on a baking tray dusted with semolina.

Bring a large pot of salted water to the boil. Place a large frypan over medium heat, add the butter and allow to melt. Add the garlic slices and tarragon leaves and continue to cook until the butter is nut brown and the tarragon crisp. Add lemon juice to arrest the cooking. Meanwhile, add the ravioli to the boiling water and cook for 2 minutes, adding the broad beans after a minute. Drain and add to the butter sauce, season with salt and pepper and toss gently to coat.

Serve the ravioli sprinkled with lemon zest and grated goats cheese.

This recipe first appeared in the October 2021 issue of SALIFE magazine.