200g ’00’ pasta flour
2 medium eggs
Two small pinches of salt
250g frozen petit pois
Salt and pepper
Zest of 1 lemon
Juice 1/2 lemon
4 egg yolks
400g fresh peas
Salt and pepper
300g picked mint
50g picked flat leaf parsley
350g grapeseed oil
Place the “00” flour in a small bowl. Make a well in the middle, then place an egg in the middle of the well. Add a pinch of salt to the mixture. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and need on a clean surface for a couple of minutes until smooth and firm. Add a little water if too dry, or extra flour if too wet.
If using a small domestic pasta machine, cut the dough into three equal sized balls.
Using a pasta machine make sure the thickness setting is on highest which should be No.10 on most machines. Roll your dough through this setting, turn by 90o and then fold the dough in half. Pass it through again, then fold in half, again turn by 90o and follow this procedure a few times until very smooth. Now roll the dough through each setting twice until you get down to No 1. Your pasta should be very thin now.
You can now cut your pasta into discs using a pastry ring. Place a little of the filling in the middle of each ring and brush around the perimeter with a little egg wash and fold in half forming a half-moon shape. Press down around the seal to push out any air bubbles. Turn the half-moon so the flattest side is facing you, press the curved side down on the work surface away from you to form a crease and tap the middle of the topside. Fold the top right corner round to the top of the left corner and bind together with a little water. Repeat the process.
DANGER! If you cook in boiling water the ravioli will split so make sure the water is no hotter then a gentle simmer.
Pasta Machine from nisbets.com Product code J408
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