Fresh cheese ravioli with rocket pesto

Fresh cheese ravioli with rocket pesto

Preparation time: 60 minutes

Serves: 4 people (about 20 ravioli) Ingredients:

Raviole dough Stuffing
  • 170g fresh cheese (goat's cheese)
  • 45g of mascarpone
  • 22g of virgin roasted peanut oil
  • 1/4 organic lemon peel
  • Espelette pepper QS
  • Flower of salt QS

How to make it

1. Make the stuffing.

  • In a bowl, whisk the fromage frais with the mascarpone.
  • Add the zest of a quarter of an organic lemon, a pinch of espelette pepper and the virgin roasted peanut oil. Mix to obtain a smooth filling.
  • Add salt to taste and keep in a cool place.

2. Make the ravioli dough.

  • Weigh the flour and pour it onto the clean work surface.
  • Make a well in the centre. Gather 115g of yolk (about 7 egg yolks) and pour into the centre of the well.
  • Add the olive oil and fine salt to the yolks.
  • With your hands, add the flour little by little until you have a dough. Work the dough until it is smooth and homogeneous.
  • Using a rolling pin (or a rolling pin, but you'll need elbow grease!), roll out the dough to a thickness of 1mm (no more than 2mm!).
  • Once rolled out, punch out your dough (6cm diameter). You should end up with approximately 40 rounds of dough.
  • On the base, add a teaspoon of filling. With a brush, wet the edges of the base with water.
  • Take a second round of dough and roll it out slightly so that it is 3/4mm larger than the base.
  • Cover the filling with the latter and seal with your thumbs, taking care to keep the filling in the centre (the water will act as glue).
  • Once the filling is well sealed, punch it again to get a neat result. Repeat the operation until there is no more dough.

4. Cooking of the ravioli

  • Boil 5L of water.
  • Plunge the ravioli into simmering water for 12 minutes.
  • Remove with a skimmer and set aside.

4. While the ravioli are cooking, make the rocket pesto.

  • In a blender, add all the ingredients except the roasted virgin peanut oil.
  • Blend and add the roasted virgin peanut oil in a small stream.
  • The result should be fairly smooth after 2/3 minutes.

Etape 6 : Dressing

  • In the bottom of a plate, add a nice tablespoon of pesto, 5 ravioli per person previously polished with a brush of roasted virgin peanut oil, add a few leaves of rocket and some peanuts.

Enjoy !