Yet more pasta

Six mouths in the house to feed so pasta was definitely in order.  But my favourite is what happens to the leftover pasta dough once I have made enough ravioli...read on

Goat cheese and tomato ravioli
A simple ravioli made with a stuffing of goat cheese, mozzarella and tomato puree.  Tossed in cream and cracked black pepper to serve

Broad bean tortellini
A puree of shelled broad beans mixed with cream cheese and a little mozzarella. Tossed in butter, hop shoots and basil leaves to serve.

...and finally the leftover dough. I roll this very thin then place a load of basil leaves on one half of it, fold the other half of the dough over it and then put it through the roller a few more times to the desired thickness. The leaves slowly flatten out and fragment, but leave a very clear leaf outline that looks really good as the pasta dries out.
I think these pieces will look really nice in a soup - but failing that will taste great tossed in some butter, pepper and lemon zest.

Goats cheese ravioli

This is probably my favourite ravioli recipe - a good goat cheese ravioli cannot be beaten!

I mix lots of different cheeses - but always a good goat cheeses (and usually with a nice cheddar, some mozzarella and veggie parmesan) and use this to make ravioli.

Here I have served the ravioli with a creamy cherry tomato sauce with slivers of baby leeks and wilted mixed leaves from the garden.

A very simple pea ravioli recipe

Make  pasta; mix egg yolks, strong white flour and a bit of water into a firm dough and roll out into thin sheets.

For the filling mix peas (thawed petit pois or fresh from the garden and lightly cooked) with cottage cheese, goats cheese and some veggie parmesan - season and then liquidise briefly. Put dollops of the filling on the pasta, cover with another piece of pasta and form into raviolis squeezing all the air out.

Cook for about 2-3 minutes in boiling water and drain. Melt butter and add freshly ground pepper, a touch of chilli oil to give it a bit of a kick, some zested lemon rind and some sage leaves - toss the ravioli in this.

It also works well to melt the butter and just add some peas to that and then toss the ravioli into that.