Mozzarella, Sun-dried Tomato & Watercress Ravioli with Oryx Smoked Salt – By Chef Peter Ayub

Ingredients:

Ravioli Pasta
1 whole egg
3 egg yolks
½ teaspoon Oryx Smoked Salt
100 g cake flour

Ravioli Filling
2 T (30 ml) grated mozzarella
2 T (30 ml) finely chopped sun-dried tomato
2 T (30 ml) finely chopped watercress
½ teaspoon Oryx Smoked Salt

Sauce for Ravioli
Knob of salted butter
2 t (10 ml) lemon juice
1 T (15 ml) olive oil
1 t (5 ml) tomato paste
1 t (5 ml) chopped sun-dried tomato
1 t (5ml) Oryx Smoked Salt plus a pinch for garnishing
2 t (10 ml) watercress, plus extra to garnish
2 t (10 ml) crushed hazelnuts

 

Method:

Ravioli Pasta
1. Mix the egg and egg yolks together.
2. Sift the flour, mix in the Oryx Smoked Salt and make a well in the center.
3. Add the egg mixture, little by little, and mix in until a firm yet pliable dough is formed.
4. Knead well for about 5 minutes.
5. Roll the dough into a ball and wrap tightly in plastic wrap.
6. Refrigerate for 20 minutes.

Ravioli Filling
1. Mix all the ingredients together and set aside.

Making the Ravioli
1. Roll out the dough as thinly as possible and cut into rounds approx. 5cm to 6 cm in diameter.
2. Place a little bit roughly a teaspoonful of filling in the center of one round of dough.
3. Brush a little egg yolk over the exposed dough and cover with another egg washed round of dough.
4. Using a fork, press down on the rim of the dough to seal the ravioli – be careful that you don’t prick a hole through the pasta.
5. Repeat with the rest of the filling and pasta rounds. You should end up with eight ravioli.
6. Bring a saucepan of water to the boil. Add the ravioli pockets and cook for 22 minutes. (yes that is right 22 minutes)
7. Remove the ravioli from the water using a slotted spoon.

Sauce for Ravioli
1. Prepare the sauce when the ravioli is cooked.
2. Heat the butter over high heat and add the chilli, lemon juice, olive oil and tomato paste.
3. Add the ravioli and cook for 2–3 minutes.
4. Add the sun-dried tomato, watercress and hazelnuts. Season to taste.
5. Plate up and garnish with extra watercress and sprinkle with a pinch of Oryx Smoked Salt.