Giant ravioli of courgette and ricotta - recipe
For the filling:
3 medium courgettes
2 tbsp rapeseed oil, plus extra for drizzling
2 cloves garlic, crushed
100g Laverstoke Park buffalo ricotta
75g Old Winchester cheese, finely grated
4 egg yolks
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• Put the flours, eggs and yolks into a food processor with a large pinch of salt and pulse until it comes together into a dough, adding a little more egg white if necessary. Turn out onto a floured board and knead for 10 minutes. Chill in the fridge for 1 hour.
• Cut the courgettes in half lengthways, then slice across into thin semi circles. Heat the oil in a large frying pan, add the courgettes and a good pinch of salt and cook gently for 10 minutes until they start to break down into a pulp.
• Add the garlic and cook for a few more minutes, then leave to cool. Stir in the ricotta and Old Winchester and adjust the seasoning with salt and black pepper.
• Divide the pasta dough in half. Working quickly, roll out the first piece until around 2mm thick. Lay individual herb leaves over the surface of one half of the sheet, then fold over and roll out again until it is thin enough to read your copy of Hampshire Life through!
• Roll out the second half of the dough to the same thickness and cut both sheets into 4 quarters. Divide the courgette mixture between the plain quarters and shape into a dome. Make a well in the top of each mound and nestle an egg yolk in each.
• Brush the edges with some of the reserved egg white, then lay the herby pasta sheet on top, mould it around the filling and press the edges to seal, making sure you expel any air bubbles. Trim the edges.
• Bring a large pan of salted water to the boil and cook the ravioli for 3 minutes. Remove from the pan with a slotted spoon, drizzle with rapeseed oil and serve with a green salad.