Mon, 18 October 2021
INGREDIENTS
Pasta:
9oz/250g Pasta Flour (oo flour or strong flour)
1 teaspoon Salt
1 dessertspoon Olive Oil
2 Eggs
3 Egg Yolks
Filling:
9oz/250g smoked salmon
5oz/150g goat’s cheese
1 dessertspoon of freshly chopped parsley
Cracked black pepper
Lemon Butter:
7oz/200g butter
Zest of 1 lemon
Freshly chopped parsley
Additional Requirements:
1 egg-lightly beaten
METHOD
Begin by making the pasta dough.
Sift the flour and salt into a large mixing bowl or food processor.
Whisk the oil into the eggs and egg yolks.
Mix thoroughly until the entire mixture has come together.
Knead gently for 5-10 minutes until a soft dough is achieved.
Cover with cling film and rest in the fridge until required.
Pass through a pasta machine or roll out very thinly with a rolling pin, until the pasta dough is very thin.
With a biscuit cutter cut out large rounds.
Dice the smoked salmon into very small dice and break in the goat’s cheese.
Add the chopped parsley and season lightly with salt and pepper.
Mash up a little to ensure that everything is properly mixed together.
Brush the circular piece of pasta dough lightly with the beaten egg
Place a small amount of the filling in the centre and secure another disc of pasta dough on top. Secure the edges with a fork dipped in flour, to prevent them from opening during the cooking process.
Bring a saucepan of water to the boil and add a little salt and olive oil.
Plunge the ravioli into the water and cook for 3-4 minutes or until they come to the surface.
From the lemon butter heat the butter in a small pot with the lemon juice and add the chopped parsley.
Serve the ravioli in a warmed bowl and drizzle with the lemon butter and cracked black pepper.
