Smoked haddock, goats cheese and spinach ravioli. This one’s a must for Facebook!

Smoked haddock, goats cheese and spinach ravioli (13 of 15) I want you to think of this ravioli as the culinary equivalent of a Facebook post. Not because I went to the trouble of digging out the fancy plate with the blue edge, the matching napkin and the table cloth in a colour almost exactly that of the Facebook logo. These all give some subtle brand support but, they are not the point. In reality it’s all a bit more psychological. 

The truth of this lies in the fact that this simple ravioli is as good as it gets. On that basis, it’s the very stuff of Facebook posting. It is the place for showing off the positive side of our lives. Many of us idly flick through the feed and marvel at the lovely lives our friends appear to have. You know the story. They are always checking in at fancy restaurants, posting shots of themselves with minor celebrities and always, always beaming with self satisfied happiness. Nobody is that happy.

Side note on the reality of Facebook: In truth, many of these lovely people spend their downtime sitting at home, lonely, unloved and posting witticisms, memes and cat on a skateboard videos, in a pathetic attempt to look as if they have a fulfilling life. 

That crystal wine glass and the bottle of Macon Lugny add greatly to the atmosphere of perfection. My ravioli is a real highpoint and it represents the best of my life at present. I should have just stuck the picture up on Facebook. But, enough of this rant. Here’s the ingredients for Smoked Haddock, Goats Cheese and Spinach Ravioli:

  • 180 grammes of 00 flour
  • 2 fresh eggs
  • 150 grammes piece of smoked haddock (really smoked, not painted with smoke type flavouring)
  • 100 grammes of baby spinach
  • 100 grammes or so of fresh, soft goat’s cheese
  • Salt and pepper to season
  • 250ml of cream
Smoked haddock, goats cheese and spinach ravioli (2 of 15)

Pasta. All you need is 00 flour and egg. That’s all. No salt. No oil.

Beat the pasta ingredients to a dough. Change over to the dough hook (You have a dough hook, don’t you?) Beat it for 10 minutes more. If you don’t have a mixer, you can combine this lot by hand and knead the dough until it’s ready. Wrap it in cling film and pop it in the fridge for half an hour.

Add the fish and the cream to a saucepan. Poach the fish in the cream.

Smoked haddock, goats cheese and spinach ravioli (1 of 15)

We haven’t had a decent pouring shot in a while. Cream pours pretty well.

Remove the fish and flake it by hand, removing any stray bones.

Smoked haddock, goats cheese and spinach ravioli (3 of 15)

The skin will practically fall off the fish. (Note the Facebook blue edge on this plate too.)

Cook the spinach and squeeze out any excess water. Add the spinach, crumbled fish and goat’s cheese to a bowl.

Smoked haddock, goats cheese and spinach ravioli (4 of 15)

This is all good stuff. Fish, goat’s cheese and spinach.

Season well and mix to incorporate.

Smoked haddock, goats cheese and spinach ravioli (5 of 15)

This doesn’t look like much. The flavour is fantastic.

Roll out the pasta. Get it nice and thin. My Facebook friend Lisa-Ann and I debate whether level 5 or level 8 is thin enough. She is of Sicilian extraction and should know. She suggests 8. I can see through level 5 as the picture shows. I went to 6. No more.

Smoked haddock, goats cheese and spinach ravioli (7 of 15)

The Wife wears the pasta like a second skin.

Lay out the pasta. Add dollops of the mixture.

Smoked haddock, goats cheese and spinach ravioli (8 of 15)

Don’t add too much. The ravioli will not be the better of overfilling.

Lay a layer of pasta on top and work out any trapped air by dabbing with your finger, working from the centre outwards.

Smoked haddock, goats cheese and spinach ravioli (9 of 15)

Get rid of the air. The ravioli will only float in the water.

Cut out the ravioli using a fancy pasta cutter if you have one (You will know if you have one, there will be a picture on your Facebook feed). Otherwise, use a less fancy knife and make square ravioli.

Smoked haddock, goats cheese and spinach ravioli (10 of 15)

The fancy cutter does a great job of sealing and cutting the pasta.

Side note on ravioli making: Don’t leave as much of a gap between the ravioli as I did here. You will get more ravioli. That can only be a good thing. 

Add a dollop of the goat’s cheese to the cream in which you poached the fish. Stir it, over a low heat, until you have a nice thick sauce. Collect the ravioli and add them to a large pot of boiling water.

Smoked haddock, goats cheese and spinach ravioli (12 of 15)

This is the ravioli before it goes into the water. It looks lovely.

If you have extracted the air, they will sink, only coming back to the surface when they are cooked. Lift them out, spoon over some of the cream sauce and serve them immediately.

Smoked haddock, goats cheese and spinach ravioli (14 of 15)

The pasta is as light as a feather and filled with goodness.

The dish is delicious. Take pictures of it and post them on your Facebook feed. Either that of feed your face. If you go with the latter, you can use the picture below on your feed. Or should that be fed?

Smoked haddock, goats cheese and spinach ravioli (15 of 15)

Fed up with Facebook? Add this to your feed.

Feed this to your Facebook friends. They will be fed up with you. You will be well fed.

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Latest comments
  • Can’t do the pasta, to my great regret 🙁
    Could do the filling if I use lactose free cream… I wonder how it would go as a filling for homemade stuffed gnocci… I make a mean gnocci and a little dollop of this inside would taste pretty good, I reckon. What do you think?

    • An excellent idea. A sort of a little pillow of tastiness. You have lots of pillow making experience. Get on with it Girl!

      • I shall keep you informed! Smoked haddock might be a slight problem in these parts, but I shall make a suitable substitution…

  • That sheer pasta, swoon. The sauce with a dab of goats cheese, knees buckle. If you were my FB friend I would be well envious and be forced not to press the ‘like’ button but the ‘love’ button. (Then I would go back to watching videos of skateboarders on cats.)

    • That is the sad truth of all of this. We are progressively shortening our attention spans and we often even forget to finis

  • Just mad for the whole thing and very envious for the ravioli cutter which I would never use but definitely post on Facebook.
    PS. I started to use Facebook some 6 months ago. The attempt lasted for about 3 weeks before I could no longer bear to read the bollocks that even good friends of mine were writing….:)

    • That’s strange Roger as I have a pretty perfect life and I use Facebook to reflect that. You, on the other hand obviously have a miserable existence only punctuated by your occasional forays into the world of virtue (the virtual world that is) via your blog. See you on Twitter then….

  • They look absolutely delicious. I have two or three dough hooks, I’ve never been on Facebook and I’m keeping it that way 🙂

    • That’s just you pretending you have a life. I know you are actually training a cat to skateboard in real life!

      • What’s wrong with that, it’s more fun that FarceBook 😉

  • Have you been looking at my FB feed again? My cats’ skateboarding skills are coming along nicely but the duck needs some intensive training. You’d think with wings and webbed feet she’d be able to keep her balance but … sorry … the dish looks fabulous and I love the shot of Mrs B with the pasta, very arty. Great combo on the filling, I could devour the whole lot single-handed.

    • I got in trouble with the 6.5 stone Mrs B for not making more. It was more successful than my trying to film the dog standing on the vacuum while I cleaned out the car. (That did not happen in reality).

  • I so shouldn’t have looked at this before having my lunch – it looks so good. Maybe this weekend will have to be a ravioli weekend, but really I want it now …..

    I have never been on Facebook – keep thinking I should for the campsite thing, but so far we spend out time on cooking and eating rather than worrying that other people are having more fun than us….

    • Your vacuous life of self indulgence sounds like the perfect fodder for Facebook. However, if you do go over there, you will also need a dose of reality to balance out the overindulgence you will undoubtedly post. Best to stay away and just be happy, I reckon.

      • I strive hard for vacuous self-indulgence – it doesn’t come easy! Probably will just stay away and stay happy. I was converted to the delights of smoking in a cardboard box (ingredients that is and not me squashed inside one, hidden away having a crafty smoke – although that does sound quite attractive) by a friend and I must say it is quite delightful – and easy. 🙂

  • Beautiful Conor! If I could make pasta like this it would be all over FB. As it is my personal FB page is empty, I should probably put a tumbleweed gif there.
    Would I be wrong to assume you smoked your own haddock? Go on, put me to shame completely 😉

    • That is so Facebook unfriendly! No, I didn’t smoke the haddock. Now you have exposed a flaw in my otherwise perfect existence, I must leave Facebook and go back to talking to strangers in the street.

      BTW, I suspect you didn’t make the ice cream you are holding in your avatar. You too are a fraud, Donna.

      • You got me Conor! *hangs head in shame* I did queue for it though, does that count?
        Don’t mind strangers, I find talking to myself far more satisfying than Facebook.

  • Well done!

  • This looks unbelievable delicious! So much work, but I think it is well worth it!

    • When one gets used to making the pasta, it’s no work at all. The end result is always worth it.

  • WOW! That’s all I can say. I love your photo of the pasta- really gives an idea of the translucency. Recipe looks fantastic as usual 🙂

    • Thanks indeed. I think I’m as translucent as the pasta. Still, it was fun to prepare and even more fun to post.

  • Very nice! Bold flavours and I completely dig that Burgundy Chardonnay with it! Nice one, and very entertaining as always! 😉

  • Right, am off to buy a pasta machine.

    • The best money you will ever spend. Go the extra yard and get a ravioli cutter too!

  • You and I are birds of a feather today, I see, Conor. My mouth is watering. No. Drooling. Drooling is the word. I hope you introduce it on Facebook with a deliberately flippant status update. Something like “I was just lounging around the demesne in my designer silk PJs with nothing to do and I happened to have all of the ingredients… so I whipped this up in 19 minutes! What are you eating? #soeasy #yourjealousyismylife”

    • How did you know? I was just overseeing the seamstress embroider my coat of arms on my napkin and your comment interrupted proceedings. The underfootman is typing this as I get one of the corgis to mount the vacuum (No, not the way you think). I need a Facebook video.

      • You most certainly do. Because I would pay to see that.

  • Very nice Conor! Looks and sounds delicious. I made some ravioli here a while back. I did not think it very blog worthy though. I used a small glass to cut mine with so they were round but not fancy. 🙂 I used fresh ground pork, lots of garlic, onion and Parmesan cheese and topped with Alfredo sauce and peas. Definitely good but not very pretty. lol Check it out here if ya like. https://drive.google.com/file/d/1sHlDr7QZP66xGsrKqtBMGY8tpb5fs4Hv8w/view?usp=sharing

    • I have to agree on the prettiness, I’m afraid. They are really difficult to photo once cooked. However, your ingredients sound pretty tasty. I must give it a go and post it on Facebook, of course.

  • Fantastico, Conor! Poached smoked haddock with a bit of goat cheese would make one tasty dish of ravioli. When I return form Italy this time, one of the recipes I hope to bring back with me is my cousin’s fish ravioli recipe. I must admit, though, you’ve set the bar pretty high.

    • You flatter me John. I look forward to seeing your genuine endeavour either here on WP or there on FB where we all live our perfect lives. Travel safely.

  • Very very beautiful, and definitely Facebook worthy and please don’t forget Instagram (this is very hashtag worthy!): the homemade pasta, so translucent; the ravioli cutter, producing artisanal pillows of culinary delight; the high quality seasonal ingredients. I don’t know Conor… you may just blow up the Internet, or at the very least get a call from Mark Zuckerberg. All kidding aside- these look outstanding!

    • If I thought I had a chance of breaking the Internet, I would team up with Kim K.

      On second thoughts, perhaps not….

  • See what you did? Now I had to add you as a FB friend and look at you, cycling the countryside like a madman! Do not worry accepting my request, as my posts are mainly my WP food recipes and an occasional other non-political share. An NO, I do not own a stand mixer, hence no paddle. No fancy ravioli cutter either. I’m still getting the courage up to buy a sous-vide machine. Lovely ravioli and plating, as always Conor. xo

    • Thanks Kathryn,
      And thanks for the add on FB. As you can see, I post a lot of nonsense and an awful lot of cycling stuff. It’s my way of trying to deny my advancing years. Get the sous vide. You won’t regret it.
      Happy St. Patrick’s Day from Dublin, Ireland,
      Conor

  • These just have to be tried: have never used fish in my ravioli and the recipe simply sings out to me . . . and yes, I do have a ravioli cutter 🙂 ! I guess most smoked fish could be used but we have smoked haddock in every shop I frequent: quite often on special! Facebook: Roger ‘lasted’ three weeks – some six years ago I ‘got into it’ by accident and stayed a whole eleven months before it got turned off permanently and for ever . . . . nothing but absolutely nothing could induce me back into that unreal world . . .

    • Forget FB. Get the pasta cutter out Eha.
      Happy St. Patrick’s Day from Dublin, Ireland,
      Conor

  • lol, Conor, and yes I am fed up with fb, but looking at your photo I’m judging you not old enough to be cantankerous! Try again in a a decade or two, my friend!

    The ravioli does look lovely and those photos – I admit to a bit of kitchen envy over your little cutter!

    • The cutter is one of those things that one sees and either buys and loves or doesn’t and regrets it for a long time. I have a smaller one too. I must get it out and into a post soon.
      Thanks for the kind words. You make an (not so) old man very happy….

  • Great post, Conor. I’ve made countless ravioli fillings but hadn’t thought of goat cheese with smoked fish and spinach. It sounds great. I especially like the double use of the cream. Although I wonder whether the haddock was hot smoked? Interesting your pasta got so thin at setting 6. If the quality of the dough allows it, I go all the way to 9. But it seems about the same as your 6. Great photo of the Wife! Give her my love.

    • The haddock was cold smoked, as far as I know. It looks raw, apart from the very highly flavoured smoke on the outside. The poaching allows it to crumble easily and it takes some of the hard smoke flavour out of it.
      I use an Italian 00 flour. My pasta machine is a cheap old thing but it gets a good enough result.
      The Wife returns your love and sends a St. Patrick’s Day hug to both you and Kees.

      • Interesting. We don’t get smoked haddock around here at all. Only raw haddock. I tried hot smoking it once and wasn’t thrilled with the result. Now that I can cold smoke, perhaps I should give it a try. Of course poaching the smoked fish in the cream goes a long way to flavoring the sauce.

  • This would be much welcome on Facebook. My feed is very, very quiet now that I’ve hidden all the people I seem to know who love a certain orange political candidate.

    • You mean your next president? The prospect is gathering pace. There will be rioting in the streets….

  • Another beautiful post by you, Conor. Sadly can not make this here, no smoked haddock, no pasta machine, no fancy cutter, but most of all no courage to even try this. Love the picture of “the wife”. Dug out my lovely blue edged plate for future plating :). But most of all, I wholeheartedly agree with your comments re fb in your main article (although some of us have genuine reasons for using it, but sparingly)
    May I also wish you and your family HAPPY ST PATRICK’S DAY, Carina

    • Thanks Carina, I have to admit to being a Facebooker. But, I do recognise it for what it is. It may be a picture of one’s life, but, it rarely shows the complete picture.

  • So true, so true. To get a complete feel for someone, you also have to follow their Twitter feed.
    Anyway, man, I loved this dish as soon as I read what it was, but then when I read how it was made, I was madly in love. What a fantastic combination of ingredients!

    • Thanks Jeff,
      My Twitter feed is so lopsided. All that gets posted are the automatic Facebook posts and some occasional rants about poor quality TV food programmes. I need to be mindful of not tweeting with wine on board.

  • Now those ravioli are definitely Facebook appropriate. I’ve never seen smoked haddock here in Florida, do you think smoke trout would be a good substitute?

    • Smoked trout would be divine Karen. Excellent thought.

      • Good, then that is why I’ll do, thank you Conor. 🙂

  • I don’t think Facebook is good for your blood pressure! I think you need to step away!! Love making ravioli, but never made your filling. The taste of smoked haddock also appeals so shall be trying this one, but I will not be posting it on Facebook.

    • I posted a piece of pork belly there last night. However, that was to show it to a chef friend of mine who had been asking about it while we cycled earlier in the day. We seem to spend most of our time on the bikes talking about food….

  • I hate Facebook. Other than political commentary and cat memes, my feed is mostly filled with people having babies these days (not the birthing process, more the outcome… though there was a placenta on there once). I guess it’s a testament to my age and/or stage of life, but really… I don’t care if Jenny’s baby is eating pureed pumpkin or finally crapping in her floral potty, THE WORLD DOESN’T NEED TO KNOW. I seriously want to delete my account altogether, except for the fact that I almost solely keep in touch with my English relatives and friends through that darned application (nobody writes letters anymore… including me. Am I contributing to the downfall of modern society? Am I the problem?!). Anyway, I shall calm down now… and talk about haddock.
    This looks absolutely delicious. It’s been a long time since I ate proper smoked fish, other than the odd bit of salmon (totally get you on that orange faux smoke coating, doesn’t cut the mustard) so you’ve got me craving a nice bit of smoked white fish. Your pasta looks perfect. As for 5, 6, 7… 8? Um, I’m not one to argue with Italians but since I’m in another hemisphere, my vote’s with you, Conor.

    • I get great fun out of Facebook. I tend to use it to post stuff of little consequence (including all my food stuff) and also to have an occasional rant. It is great for keeping in touch with far flung family. It also has the benefit of being a rallying point for my various cycling activities. I really don’t get the cat on a vacuum stuff or the nonsensical “share this to reach am likes and save this child’s life” stuff. I refuse to argue with the Italians either. They know best. I just wouldn’t dare to that far.

  • I wouldn’t call your food stuff something of little consequence Mr Bofin 😉 Food posts are probably one of the few things I do love about Facebook! Sounds like you’ve got some good balance there. I’m just cranky in my old age I think, haha

  • My god this looks amazingly decadent. Like the lovechild between finnan haddie and strozzapreti.

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