This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
- Serves four as a starter
Pasta dough Edit
- 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
- 300g soft goat's cheese
- 1 tsp Maldon sea salt
- 1 pinch chilli flakes
- black pepper
- 1 free-range egg white, beaten
To serve Edit
- 2 tsp pink peppercorns, crushed
- 1 tsp chopped tarragon
- grated zest of 1 lemon
- rapeseed oil
- lemon juice (optional)
- Whisk together the oil and eggs.
- 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).
- 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.
- Lightly dust a work surface with flour.
- Take a piece of dough and flatten with a rolling pin.
- 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.
- When each sheet is rolled, keep it under a moist towel.
- Combine the filling ingredients apart from the egg white, and crush together with a fork.
- Use a pastry cutter or the rim of a glass to stamp out 7cm discs from the pasta.
- Brush each disc with egg white and put a heaped teaspoon of filling in its centre.
- Place another disc on top.
- Dip your fingers in flour and gently press out any air as you seal the edges.
- You should end up with a pillow-shaped centre surrounded by an edge that is just under 1cm wide.
- Seal together firmly.
- Place the finished ravioli on a tea towel or tray sprinkled with semolina.
- Leave to dry for 10–15 minutes.
- Bring a large pan of salted water to a boil.
- Cook the pasta for two to three minutes, until al dente.
- Drain, divide among four plates and sprinkle with the peppercorns, tarragon and lemon zest.
- Dribble over rapeseed oil, sprinkle with salt and a squirt of lemon, and serve.
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