Woman's Day
Ingredients
Filling
Method
1.Sift flour and salt together into a bowl. Make a well; add eggs, oil and water. Mix to form a dough.
2.Turn onto a floured surface and knead 3-5 minutes, until smooth (add more flour to dough if needed). Cover; set aside 10-15 minutes.
3.To make the filling, combine peas, ricotta, goat’s cheese, mint, zest and egg yolk. Season to taste.
4.Cut dough in half. Press each piece into a flat, narrow rectangle.
5.Pass dough through pasta machine on the thickest setting. Roll through each setting 4-5 times until 1mm thick. (Alternatively, roll sheets as thinly as possible with a rolling pin.) Cut sheets in half, to give you four sheets.
6.Spoon 1 teaspoon of filling at 3cm intervals across two sheets of pasta. Brush edges around filling with a little water. Top each with a second pasta sheet, pressing firmly between each mound of filling. Cut into squares.
7.Cook ravioli in a saucepan of boiling salted water 3-4 minutes, until they float. Remove with a slotted spoon.
8.Meanwhile, heat butter in a frying pan on high 3-4 minutes, until golden. Add walnuts and ravioli and toss. Serve with beetroot salad.
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