Treat you guests to home-made ravioli pasta, that reveals an oozing yolk when you break into it. Covered in a nutty, buttery beurre noisette sauce, it won't disappoint.
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- 200 g '00' pasta flour, plus extra to dust
- 2 large eggs, beaten, plus 6 yolks
- 300 g full-fat cream cheese
- generous pinch freshly grated nutmeg
- 1 Tbsp. extra virgin olive oil
- 50 g fresh white breadcrumbs
- finely grated zest and juice 1 lemon, keep separate
- 150 g butter
- 6 thyme sprigs
- Step 1In a food processor, pulse flour with the whole eggs until the mixture looks like large breadcrumbs. The dough should come together when squeezed, but not be sticky (add 1tbsp more flour if sticky). If you haven’t got a food processor, make a mound of the flour on a work surface. Make a well in the centre and add beaten eggs. Work flour into the eggs with fingers until you have the breadcrumb consistency.
- Step 2 Turn dough out on to a work surface, bring together and knead briefly to make a smooth, fairly firm dough. Wrap well in cling film and chill for 30min.
- Step 3Mix cream cheese, nutmeg and plenty of seasoning; chill. Heat oil in a frying pan over medium heat, add breadcrumbs and toast, stirring, until deep golden brown. Tip on to a plate, stir in lemon zest and some seasoning; set aside.
- Step 4Divide dough equally into three. Working with one piece at a time (keeping rest tightly wrapped), dust work surface lightly with flour and roll out dough with a rolling pin or pasta machine into a long rectangular sheet roughly 12.5cm wide and 61cm long – it should be thin enough to just see the work surface through it. Slice sheet in half widthways to make 2 shorter lengths. Spoon two mounds of the cheese mixture (using 1/6 for each) spaced evenly apart on one pasta sheet and use a teaspoon to make a little depression in each to hold a yolk. Gently drop a yolk into each. Brush around the cheese filling with a little water.
- Step 5Gently lay the other pasta sheet on top of the lower sheet. Using your fingers, carefully press the layers of pasta together around and in-between the filling. Use an 11.5cm round cutter to cut out each ravioli. Pinch the edges together with your fingers to seal and place on a lightly floured baking tray. Cover tray with clingfilm. Repeat with remaining dough and filling.
- Step 6To serve, bring a large, wide pan of salted water to the boil. Turn down heat so water is gently bubbling, add raviolis and cook for 3min, until pasta is just tender. Remove with a slotted spoon on to 6 warmed starter plates.
- Step 7Meanwhile, melt butter in a frying pan with the thyme, then increase the heat and cook until the butter is golden brown. Remove from heat and add a splash of lemon juice to stop the butter burning. Spoon over ravioli and sprinkle over toasted crumbs.
Get Ahead: Make the ravioli to end of step 5 up to 3hr ahead, chill.
Per serving:
Calories: 473
Protein: 10g
Fat: 41g
Saturates: 23g
Carbs: 16g
Sugars: 2g
Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
