200 grams Tipo “00” flour or white stoneground flour, twice sifted
2 tablespoons water
1 tablespoon olive oil
½ cup Tipo “00” flour, extra for kneading and rolling
12 small sprigs of chervil
½ cup frozen peas
½ cup mascarpone
1 small cured chorizo, finely chopped
1 teaspoon finely chopped preserved lemon rind
1 teaspoon finely chopped chervil
sea salt and freshly ground pepper
freshly shaved pecorino or Parmesan
7 cm and 9 cm fluted cookie cutters
Pasta: Sift the flour into a bowl and add the salt. Make a well in the middle and add the eggs, water and olive oil. Use a cutlery knife to bring the mixture together, mixing until a loose dough is formed
Flour your hands and the bench top with the extra flour. Tip the dough onto the bench and use your hands to bring it together, pushing and pulling it until smooth and elastic. Use extra pinches of flour to keep
the dough from sticking to the bench or your fingers.
Wrap the dough in plastic wrap and chill for 10 minutes.
Divide the dough into four pieces. Pass each piece of dough through the pasta machine starting on the widest setting and ending on the narrowest. Place each strip of dough on a floured bench top or tray.
Using a 7 cm fluted cookie cutter, cut out 24 rounds of pasta. Pull the pasta scraps into a ball and wrap in plastic wrap.
Lay a piece of chervil on 12 of the rounds and then cover with another round of pasta. Run the 12 sandwiched pieces of pasta through the pasta machine on the narrowest setting. Rotate and run through again so they are nearly round.
Use a 9 cm fluted cookie cutter to cut these into rounds. Chill between layers of floured baking paper.
Gather all the scraps together and run through the pasta machine from the widest to the narrowest setting again. Use the 9 cm fluted cookie cutter to cut out 12 rounds of pasta.
Chill between layers of floured baking paper.
Filling: Pour boiling water over the peas then drain well. Using a fork, roughly mash some of the peas. Combine with the mascarpone, chorizo, preserved lemon, chervil, salt and pepper.
Place a heaped tablespoon of mixture into the centre of each of the 12 plain pasta rounds. Brush the edges with water and place the chervil pasta rounds on top. Press the edges to seal.
To cook: Cook the ravioli in a large saucepan of well-salted boiling water for 3 minutes. Carefully lift out with a slotted spoon and place in warm serving dishes. Drizzle with extra virgin olive oil and shaved pecorino.
Cook’s tip: These ravioli cook well from the freezer so can be made ahead when you have plenty of time. Simply cook a minute or two longer from frozen.