Today it’s ravioli !
For 4 people (about 50 raviolis)
- 350g (23/4 cups) of flour
- 3 eggs
- 1 tbsp of olive oil
- 2 tbsp pf cold water
- 1 pinch of fine salt
- 125g (4 oz) of gorgonzola-mascarpone
- 125g (4 oz) of Ricotta
- 50g (11/2 oz) of baby spinach leaves
- 50g (11/2 oz) of nuts
- 1 tsp of honey + 1 tsp of olive oil
- 1 stock cube
- 100ml (1/2 cup) of white Port
- 300ml (11/4 cup) of liquid cream
- Borage flowers (optional)
Prepare the dough. Mix the flour, the eggs, the olive oil, the salt and the cold water. Knead until homogeneous and form a ball. Wrap in cling film and set aside for at least one hour in the fridge.
Prepare the filling. Mix the gorgonzola-mascarpone and the ricotta with a fork. Season with salt and pepper. Add the baby spinach leaves finely chopped. Finally, add half of the coarsely crushed nuts mixed with a tsp of honey and a tsp of olive oil. Mix well and set aside in the fridge.
Laminate the dough and cut out circles. Drop a knob of filling in the center and close the ravioli. Use a floured dumpling cutter to keep it simple. Place the ravioli on a clean floured towel.
Prepare the sauce. In a pan, heat the white Port with the stock cube. Bring to a boil and allow to reduce for a few minutes. Add the cream, and bring to a second boil. Remove from heat.
In the meantime, boil the ravioli for about 4 minutes.
Serve the ravioli topped with the sauce; sprinkle with the rest of crushed nuts, with finely chopped chives and chervil, and borage flowers.
Plate: Féérie @ Bernardaud