Garden ravioli 

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37585973_670314079987652_1560255885131907072_n37536368_670314166654310_8698895064736202752_n37584920_670314396654287_5596292870010044416_n37608753_670314139987646_6616192236663078912_n37614787_670314209987639_6619398502763986944_n37595559_670314183320975_8522205968514154496_n37665992_670313993320994_3795044067797106688_n37613772_670314069987653_5296844683526275072_n37585973_670314353320958_597191021842923520_n37663767_670313976654329_3050154004022558720_n37626325_670313999987660_646171653520228352_n37662902_670313473321046_2642131213254393856_n37608753_670313409987719_3216512071810154496_n37526073_670313483321045_4184557675528323072_n37578803_670313526654374_5958433981148954624_n37613698_670313576654369_3576726761267789824_n37624195_670313546654372_8218234124905742336_nGarden pea, sage, lemon zest and ricotta ravioli with lemon thyme buerre noisette and edible flowers.

For the Pasta:

  • 3 large free range eggs
  • a pinch of coarse natural salt
  • 300 grams of 00 flour
  • a drizzle of olive oil.
  1. To begin this recipe weigh out all of the ingredients as stated above.
  2. Next in a large mixing bowl or onto a clean work surface, sieve your flour once you have sieved your flour, make a well in the middle of the flour.
  3. Crack each of your eggs into the well, which you have just created.
  4. Using a fork, begin to bring the mixture together, once the mixture resembles breadcrumbs use your hands to bring the rest together.
  5. Cling film your dough and place the dough into the fridge for at least 30 minutes.

For the filling:

  • 250 grams of ricotta cheese
  • 300 grams of freshly podded and blanched garden peas
  • Lemon zest
  • a pinch of salt
  • a pinch of freshly cracked black pepper.
  1. To begin this recipe weigh out all of the ingredients as stated above.
  2. Next in a large bowl add your ricotta cheese, seasoning and lemon zest
  3. In a separate bowl crush your gardens peas with the back of your fork to gently release their sweetness.
  4. TASTE
  5. Cling film and reserve in the fridge until later on.

You’re on a roll…

  1. Firstly fill a pan of cold-water season with a pinch of sea salt, and place onto a medium heat.
  2. When rolling pasta you need a lot of room, ensure that you are working in an area with this.
  3. Set your pasta machine onto the thickest setting, to make your pasta dough more manageable cut the dough in half.
  4. You want to run your dough 10 times through the thickest setting, folding the dough each time, as this helps to develop the glutens in the dough.
  5. Next, drop the setting and roll the dough through 2 times repeat this until you reach second to last setting.
  6. Using a cookie cutter, cut your discs out, place your bottoms onto a floured surface and using a teaspoon spoon the mixture onto each piece of pasta.
  7. Run the lids through the machine once more, using a little water run your finger around the outside of the pasta, gently, ensuring not to make any holes, stretch over the lids.
  8. Once you are happy with the positioning, pinch out any air, as this will cause your rav’s to explode in the water.
  9. To seal your dough place each of your rav’s into the pan of boiling water for one minute ,refresh them in a bowl with icy water as this helps to cook the pasta dough which makes it more stable.

To plate pre-heat an artisan plate, I prefer to lay pasta out on plates instead of bowls. Once your pasta is cooked, lay them onto the plate. To garnish this dish, any rich sauce would just overpower the subtle freshness of the peas, so I quickly made a lemon thyme buerre noisette along with crispy sage leaves. I then hit it was some fresh garden peas and some edible flowers.

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