Kevin Domec has been a cheesemaker for several years in Bayonne Saint-Esprit at the head of the Assimans cheese dairy, named after his grandfather’s house in the high Pyrenees. Kevin works with 4 goat cheese producers in the Basque country and in the moors, different terroirs which give the cheeses very specific flavors and textures. Chef Andrée Rosier, the first to achieve the title of best worker in France and a Michelin star, also shares her recipe for goat cheese ravioli.
Ingredients for the dough: 300 g of flour, 1 whole egg and 3 yolks, a little olive oil no need to season more. Mix and let stand.
For the filling of the ravioli: Goat cheese cheese to which we add a little salt, Espelette pepper, chopped chives and a drizzle of olive oil.
Fill the ravioli, close it with a little water and leave to dry in the fridge for a few hours. For cooking, blanch in boiling water for 2 minutes.
Serve with a small artichoke velouté to be made simply with a little onion and artichoke hearts that are sautéed in the pan. Then moisten with a chicken broth and mix everything.