A Perfect Pantry

Ingredients

• 200 grams soft goats cheese
• 50 grams ricotta cheese
• 1 birds eye chilli halved, seeds removed, thinly sliced
• 2 free-range egg yolks
• 4 x 59g free-range eggs
• 2 1/2 cups "OO" flour
• 2 tablespoons olive oil

Directions

1. In a 1L bowl, add the cheeses, chilli and egg yolks. Mix until combined and consistent.
2. Place flour into a 2L bowl and make a well in the centre. Slowly add the eggs, olive oil and 2 tablespoons of iced water and mix well. Best done with your hands.
3. Once combined, knead on a lightly floured surface for about 8 min or until the dough ball springs back when poked.
4. Use pasta maker or a rolling pin to roll dough into pasta. Cut into 5cm x 5cm pieces until you have 150 pieces (75 pieces of ravioli).
5. Place a teaspoon of ravioli mixture into the centre of each piece of pasta. Gently brush one half of the pasta sheet with a damp pastry brush. Roll the pasta sheet over to form a small rectangle and press together using 2 fingers until each piece is a sealed piece of ravioli. Repeat until finished.
6. Cook ravioli in a pot of boiling water for 3 – 5 minutes or until they are al dente.
7. Serve with a pasta sauce of your choice or just a bit of melted butter.

This recipe was developed using a Kambrook Appliance.