Lemon Goat cheese Ravioli
I have been a part of this cook book club and I am loving it. I feel its great because you are getting inspiration from the book and your co-chefs. Its amazing to see everyone’s take on the same dish, be it swapping out ingredients, cooking techniques or even plating.
This month’s author is Yotam Ottolenghi and we are cooking from various books of his. I must tell you, you will fall in love with his book. I will be sharing many recipes, some just like he makes, some my variations.
Jerusalem is one of my favorite cook books, Yotam takes us down the lanes of Jerusalem. You can smell the breads from the bakery and halva on the streets.
I love the fact that he is so connected to his roots and that his cooking is simple. It speaks to you because the ingredients are honest and so are the techniques. There is a clear sense of sharing the recipes and it touches me. It focuses on various vegetables that we get through out the year and not limited to just carrots and bell peppers
Today I am sharing one of the recipes from his book Plenty. This has been my inspiration to making pasta and also make other things that I will be sharing soon.
For the pasta
3 tbsp olive oil
3 medium eggs
330g ’00’ flour, plus more for rolling
½ tsp turmeric
Grated zest of 3 lemons
For the filling
300g creamy, mild goat’s cheese
½ tsp sea salt
1 pinch chilli flakes
Freshly ground black pepper
1 egg white, beaten
2 tsp pink peppercorns, crushed
1 tsp roughly chopped tarragon
Grated zest of 1 lemon
Lemon juice (optional)
Mix the oil and eggs. Put the flour, turmeric and zest in a food processor, add the oil and egg mix, and blend to a crumbly dough (it may require extra flour or oil).
Once the dough has come together and is smooth (you may need to work it a little by hand, too), divide it into four thick, rectangular blocks.
Wrap in clingfilm and chill for anything from 30 minutes to two days.
Dust a work surface with flour. Take a piece of dough and flatten with a rolling pin. Set a pasta machine to its widest setting and pass through. Repeat, narrowing the setting a notch each time, until you reach the lowest setting. Place pasta sheets flat under a moist towel, so they don’t dry out.
Use a fork to crush all the filling ingredients together, apart from the egg white. Use a pastry cutter (or rim of a glass) to stamp out pasta circles roughly 7cm in diameter. Brush each with egg white and place a heaped teaspoon of filling in its centre. Place another disc on top and, with fingers dipped in flour, squeeze out any air as you bring the edges of the discs together. You should end up with a pillow-shaped centre surrounded by a 1cm edge. Tighten the edges until you can’t see a seam. Repeat with the rest of the dough, place the ravioli on a tray sprinkled with semolina, and leave to dry for 15 minutes. Cover with clingfilm and refrigerate for a day or two.
To serve, bring a large pan of salted water to the boil. Cook the pasta for two to three minutes, until al dente, drain and divide between four plates. Sprinkle with pink peppercorns, tarragon and lemon zest. Drizzle with rapeseed oil, add salt and a squirt of lemon juice, and serve piping hot.