Lemon and Goat's Cheese Ravioli

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== Description ==
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
* Serves four as a starter
== Ingredients ==
=== Pasta dough ===
* 3 tbsp olive oil
* 3 medium free-range eggs
* 330 g '00' pasta flour, plus extra
* ¼ tsp ground turmeric
* grated zest of 3 lemons
* semolina
=== Filling ===
* 300g soft goat's cheese
* 1 tsp Maldon sea salt
* 1 pinch chilli flakes
* black pepper
* 1 free-range egg white, beaten
=== To serve ===
* 2 tsp pink peppercorns, crushed
* 1 tsp chopped tarragon
* grated zest of 1 lemon
* rapeseed oil
* lemon juice (optional)
== Directions ==
# Whisk together the oil and eggs.
# Put the flour, turmeric and lemon zest in a food processor, add the oil and egg mix, and blend to a crumbly dough (it may need extra flour or oil).
# Once smooth – you may need to work it a little by hand – divide into four rectangular blocks, wrap in clingfilm and chill for at least 30 minutes or up to two days.
# Lightly dust a work surface with flour.
# Take a piece of dough and flatten with a rolling pin.
# Pass through a pasta machine at its widest setting, then repeat, narrowing the setting by a notch each time, until you get to the lowest setting.
# When each sheet is rolled, keep it under a moist towel.
# Combine the filling ingredients apart from the egg white, and crush together with a fork.
# Use a pastry cutter or the rim of a glass to stamp out 7cm discs from the pasta.
# Brush each disc with egg white and put a heaped teaspoon of filling in its centre.
# Place another disc on top.
# Dip your fingers in flour and gently press out any air as you seal the edges.
# You should end up with a pillow-shaped centre surrounded by an edge that is just under 1cm wide.
# Seal together firmly.
# Place the finished ravioli on a tea towel or tray sprinkled with semolina.
# Leave to dry for 10–15 minutes.
# Bring a large pan of salted water to a boil.
# Cook the pasta for two to three minutes, until al dente.
# Drain, divide among four plates and sprinkle with the peppercorns, tarragon and lemon zest.
# Dribble over rapeseed oil, sprinkle with salt and a squirt of lemon, and serve.
Category:Ravioli Recipes
Category:Chèvre Recipes
Category:Lemon peel Recipes