Lemon and Goat's Cheese Ravioli

Description
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
 * Serves four as a starter

Pasta dough

 * 3 tbsp olive oil
 * 3 medium free-range eggs
 * 330 g '00' pasta flour, plus extra
 * ¼ tsp ground turmeric
 * grated zest of 3 lemons
 * semolina

Filling

 * 300g soft goat's cheese
 * 1 tsp Maldon sea salt
 * 1 pinch chilli flakes
 * black pepper
 * 1 free-range egg white, beaten

To serve

 * 2 tsp pink peppercorns, crushed
 * 1 tsp chopped tarragon
 * grated zest of 1 lemon
 * rapeseed oil
 * lemon juice (optional)

Directions

 * 1) Whisk together the oil and eggs.
 * 2) Put the flour, turmeric and lemon zest in a food processor, add the oil and egg mix, and blend to a crumbly dough (it may need extra flour or oil).
 * 3) Once smooth – you may need to work it a little by hand – divide into four rectangular blocks, wrap in clingfilm and chill for at least 30 minutes or up to two days.
 * 4) Lightly dust a work surface with flour.
 * 5) Take a piece of dough and flatten with a rolling pin.
 * 6) Pass through a pasta machine at its widest setting, then repeat, narrowing the setting by a notch each time, until you get to the lowest setting.
 * 7) When each sheet is rolled, keep it under a moist towel.
 * 8) Combine the filling ingredients apart from the egg white, and crush together with a fork.
 * 9) Use a pastry cutter or the rim of a glass to stamp out 7cm discs from the pasta.
 * 10) Brush each disc with egg white and put a heaped teaspoon of filling in its centre.
 * 11) Place another disc on top.
 * 12) Dip your fingers in flour and gently press out any air as you seal the edges.
 * 13) You should end up with a pillow-shaped centre surrounded by an edge that is just under 1cm wide.
 * 14) Seal together firmly.
 * 15) Place the finished ravioli on a tea towel or tray sprinkled with semolina.
 * 16) Leave to dry for 10–15 minutes.
 * 17) Bring a large pan of salted water to a boil.
 * 18) Cook the pasta for two to three minutes, until al dente.
 * 19) Drain, divide among four plates and sprinkle with the peppercorns, tarragon and lemon zest.
 * 20) Dribble over rapeseed oil, sprinkle with salt and a squirt of lemon, and serve.