SUMMER GOATS' CURD RAVIOLI
Making pasta is not only easier than you might think but tremendous fun, this recipe is simple and quick to make, the fresh flavours evocotive of summer. Pasta machines or attachments for your food processor are widely available and once you start, the results will convince you never to reach for chilled pasta again. For this recipe we used Cerney Cheese, an award winning artisan goats' cheese hand-made in The Cotswolds; if you can't find it where you are then choose the lightest, freshest equivalent curd.
Ingredients
For the pasta:
200g “00” flour
½ tsp salt
3 egg yolks and 1 whole egg
Fine semolina for dusting
For the filling:
150g goats curd
100g ricotta
25g parmesan cheese
Pinch of dried chilli
Lemon zest
Sea salt and black pepper
To finish:
25g butter
Sage leaves
A good squeeze of lemon juice
Extra parmesan for grating
Method:
Sift the flour into a bowl, tip into the bowl of your food processor. Add the salt, eggs & yolks; pulse to resemble a moist breadcrumb texture. Tip out onto the bench, knead for 5 mins, wrap in cling film, rest for at least 30 mins in the fridge.
In a small bowl, combine the goats curd, ricotta, parmesan, chilli, lemon zest & seasoning.
Divide the dough in two. Return one half to the fridge & run the other half through the largest setting of a pasta machine, fold in half and turn 90 between each rolling, repeat 8-10 times. Run through the settings of the pasta machine starting at setting number 1 until you reach number 5. Roll out the other half in the same way.
Lay a sheet of rolled pasta onto your bench. Dot small teaspoons of filling onto the lower half of the sheet, ensuring they are evenly spaced. Lightly brush around the filling with water before folding over the top to bottom edge. Press around the filling firmly to remove air pockets.
Cut into individual raviolis, ensuring that the edges are sealed. Place them on a tray lined with greaseproof paper, dusted with the semolina.
Cook the ravioli in plenty of boiling, salted water until they come to the surface. Drain.
Melt the butter in a pan, add the sage leaves & gently fry until crisp. Season, add lemon juice, ravioli and toss to coat.
Divide between warm plates & finish with freshly grated parmesan.
