200g 00 or strong flour
2 large eggs from
A handful of chopped herbs like basil, flat leaf parsley, chives
Freshly ground pepper
8 egg yolks
Good olive oil
10cm cutter (optional)
To make the pasta (in this instance using a food processor if you have one) place the flour, a generous pinch of sea salt and two eggs in the bowl and whizz until everything comes together as a dough. If no processor is to hand, bring everything together with a round bladed knife. Turn the dough out on to a lightly floured surface and knead a little.
Attach a pasta machine really securely to the counter and set to the widest setting. Cut the dough into quarters and roll each piece through the machine, reducing the width size after every two or so rolls, until you reach the penultimate setting and the dough is long, silky and smooth.
Lay the strips on the counter. Mix together the mascarpone and herbs with a nice pinch of salt and a long grind of pepper.
Place 8 tbsp of the mixture along a strip of pasta at 6cm intervals, shaping the spoonfuls into little nests, then sit an egg yolk on top of each.
Use wet fingers to dampen the pasta around the mascarpone and egg yolks, then lay the remaining pasta length over the top to cover the yolks, pressing down well all round each mound to seal the pasta. Cut into raviolo-shaped squares, or use a round cutter about 10cm in diameter.
Get a really large pan of salted water boiling. Cook the raviolo for 4 mins. Serve 2 per person, drizzled with some good olive oil and lovely seasonal leaves.
Recipe: Lesley Holdship
Images: John Holdship