Ingredients
For the ravioli:
1kg fresh pasta sheets
150g Smoked salmon, cut into pieces
150g soft Goats cheese
1 egg, beaten
extra virgin olive oil, for drizzling
For the watercress pesto:
110g fresh Watercress
150ml extra virgin olive oil
50g Pine kernels
2 garlic cloves, peeled
50g Parmesan, freshly grated
To serve:
handful Watercress
Method
1. Cut the pasta into strips about 10cm wide.
For the ravioli:
1kg fresh pasta sheets
150g Smoked salmon, cut into pieces
150g soft Goats cheese
1 egg, beaten
extra virgin olive oil, for drizzling
For the watercress pesto:
110g fresh Watercress
150ml extra virgin olive oil
50g Pine kernels
2 garlic cloves, peeled
50g Parmesan, freshly grated
To serve:
handful Watercress
Method
1. Cut the pasta into strips about 10cm wide.
2. Mix together the salmon and goats cheese and season with salt and pepper. Place a small dollop of the mixture at 7.5 cm intervals down one side of the strip of pasta. Brush the beaten egg around the edges then fold the pasta over the filling and press down around it to seal the filling in.
3. Cut out the pasta parcels with a small round cutter and crimp the edges with a fork to ensure that the filling doesn't ooze out during cooking.
4. Bring a large saucepan of salted water to the boil. Drop in the ravioli and cook for 2-3 minutes.
5. For the watercress pesto: put all the ingredients into a food processor and blend for a couple of minutes. Season to taste.
6. To serve: serve the Ravioli drizzled with watercress pesto with a small handful of watercress on the side.
