Recipe

Minted pea & edible flower ravioli

by Beca Lyne-Pirkis

A light, fresh pasta dish that looks as summery as it tastes

A rather indulgent ravioli dish, full of light, fresh summery flavours. The recipe consists of a few stages, but the filling and the pasta can be made in advance. Taking minutes to cook and even less time to devour, if you want to impress someone then this is the dish to do.

Ingredients

For the pasta:
200g ’00’ pasta flour, plus extra for dusting
2 eggs
1 tbsp olive oil
A selection of edible flowers, petals only—I used nasturtium and broad bean
1 egg white
50g semolina for dusting

For the filling:
1 small onion or 2 shallots
1 clove garlic
1 tbsp rapeseed oil
250g peas
Zest of 1 lemon
2 tbsp cream cheese
5-7 large fresh mint leaves

To serve:
Pea shoots
5 tbsp peas
Olive oil

Method

Start by making the pasta. Place the flour in a large bowl, add the eggs and oil and bring together to form a ball of dough. Knead on a work surface for around 5 mins then wrap in plastic wrap and leave to rest for around 30 mins.

Meanwhile, making the filling for the ravioli. Roughly chop the onion and garlic and sweat in the rapeseed oil until soft. Add in the peas and continue to cook for 2 mins before stirring through the cream cheese. Remove from the heat, add the mint leaves and lemon zest, then blitz until pureed. No need for a smooth puree, a little texture is good in the finished ravioli. Leave to cool completely before use.

Once the pasta has rested, tear a quarter of the dough and flatten with your hands before putting it through a pasta machine on the first setting. Fold the pasta and pass it through again and repeat this 1-2 more times before going to the next setting. Pass the dough through each setting at least 2-3 times before moving to the next and continue through to the highest (thinnest) setting.

Divide the dough in half, keeping one as the base for your ravioli. With the other half, lightly brush half of the dough with the egg white and then stick your chosen edible flowers onto the pasta, taking consideration of the size of your ravioli and also leaving enough space in between. I used a three inch cutter to create my shapes, so use your chosen cutter as a guide. Stick the petals in pretty patterns and once you’re happy, brush the remaining half of dough with the egg white and fold the dough back on itself, sticking it firmly down onto the petals.

Pass the flower encased pasta back through the pasta machine so that it is the same thickness as the pasta for the base of the ravioli. Pipe 50p-sized mounds of the pea filling onto the pasta base, again leaving enough gap between each filling to place the pretty flower pasta on top. I used the flower pasta as a guide so that I knew where to pipe the filling. Using the egg white as glue, brush a little of the egg around the filling and carefully place the flower pasta on top and gently seal the ravioli, making sure to squeeze out any air.

Use a pasta cutter or a fluted round cutter to cut out the pasta and keep the ravioli on a tray lightly dusted with flour and a little semolina until you are ready to cook them. Repeat with the remaining pasta and filling.

To cook, bring a large saucepan of salted water to a boil and add the ravioli. They will take around 2-3 mins to cook, which is enough time to add some pea shoots to your serving plates. Remove the pasta and drain any excess water away, dividing the parcels between the serving plates. Finish by adding some fresh peas and more edible flowers, a squeeze of lemon and a drizzle of olive oil. Eat immediately.

Recipe & images: Beca Lyne-Pirkis