Pasta Tricks II

We will make a large ravioli today, a stunning starter which always seems to surprise and delight everyone who tries it.
A parcel of pasta with a delicious cheese filling is already pretty exciting, but put an egg yolk inside, which bursts and mixes with the sauce on the plate, and you’ve got a cracking and really memorable dish.

You will need:
200g ‘00’ flour
1 teaspoon of olive oil
2 eggs
Bunch of basil leaves
4 egg yolks
Filling:
1/2 courgette, grated
1 large tablespoon of of ricotta
Black sesame seeds (or other seeds) for decoration
Zest from 1 lemon
Pinch of salt and pepper
For the dressing:
1 passionfruit
Pinch of salt
1 tablespoon of olive or rapeseed oil
1/2 lemon

Makes 4

Make the pasta in a mixer – add the flour, basil, eggs and oil and mix
Knead together into a single lump, then cling film and leave to rest for 20 minutes at room temperature, or up to 24 hours in the fridge
For the filling – grate courgette into a mixing bowl and combine throughly with the ricotta, adding the lemon zest and seasoning
For the passionfruit dressing: simply halve a passionfruit, scoop out the contents and add the juice of half a lemon, plus a generous drizzle of oil and a little salt and mix
Roll out your dough and cut into 8 10cm circles
Keep your surface floured so the pasta doesn’t stick
Spoon some of the filling onto the pasta disc, arranging it with high sides and a sort of crater in the middle, place the egg yolk in the middle
Run a moistened fingertip along the edge of the lower disc, then press together to seal
Cook the raviolo in salted boiling water for 2 minutes
Just a drizzle of dressing and a sprinkling of black sesame seeds (or something similar), to add a little crunch