Cheese Ravioli With Brown Butter And Waln - cooking recipe

Ingredients

3 1/4 cups all-purpose flour
4 None eggs, lightly beaten
1 tbsp olive oil
None None FOR THE FILLING
3.5 oz frozen peas, thawed
5.25 oz ricotta cheese
3 oz goat cheese
2 tbsp fresh mint, chopped
2 tsp lemon zest
1 None egg yolk
1/2 cup butter
2/3 cup walnuts, chopped
None None beet salad, to serve

Preparation

Sift together flour and 1/2 tsp salt. Add eggs, olive oil and 1 tbsp ice water. Mix to form a dough. Turn out onto a floured surface and knead for 3-5 mins, until smooth. Cover and let rest for 10-15 mins.
Meanwhile, to make the filling, combine peas, ricotta, goat cheese, mint, lemon zest and egg yolk. Season.
Cut dough in 1/2. Roll out each portion as thin as possible (around 1mm thick) using a pasta machine or rolling pin. Cut each sheet in 1/2. Spoon 1 tsp filling at 1 inch intervals across 2 sheets of pasta. Brush around filling with water and top each sheet with a second pasta sheet. Press down firmly between and around each mound of filling. Cut into squares.
Cook ravioli in boiling salted water for 3-4 mins, until they rise to the surface. Remove with a slotted spoon.
To finish, heat butter in a frying pan over high heat for 3-4 mins, until golden brown. Add walnuts and ravioli. Toss together. Serve with beet salad.