Broad Bean and Proscuitto Ravioli with a Red
Will Adams tailor and 2010 quarter-finalist
Preparation time 1 hours, plus chilling
Cooking time 20 minutes
- Make the pasta dough (see Mastertip). For the filling, place the broad beans in a saucepan of boiling salted water and boil for 2-3 mins or until tender. Drain and refresh in cold water then slip off and discard the outer skins. Place the beans in a blender or food processor with the ricotta, mint, vinegar, and olive oil and blitz for a few seconds. Add the prosciutto and blend again briefly. Season to taste with salt and pepper/
- Divide the dough into 2 and roll into sheets (see Mastertip)
- Lay one sheet of pasta on a flat surface, lightly mark twelve 6-7cm (2 ½ - 3in) circles with a pastry cutter and place 1 tbsp of the filling into each circle. Brush egg around the broad bean mixture and lay on a second sheet of pasta, gently shaping it around the mixture. Take care not to leave any air bubbles. Using a pastry cutter, cut out circles and then life the ravioli and press the edges with your finger tips to seal.
- For the sauce, place the peppers, skin side up, on a baking tray and place under a hot grill for 4-5 minutes or until the skin has charred. Remove from the oven, wrap in foil and leave to cool. Then peel off the skin and very finely slice one half of the a pepper and set aside to use as garnish. Place the rest in a blender and blitz until smooth. Heat the butter and 1-2 tbsp of olive oil in a saucepan, add the pepper sauce, season well, add most of the lemon thyme leaves and warm through.
- To cook the ravioli, bring a pan of water to the boil. Brush off the excess flour from the pasta, place in the water and boil for 4-5 minutes or until al dente. Remove with a slotted spoon and drain on a tea towel.
- To serve, put a small spoonful of sauce onto 4 plates, top with 3 ravioli, drizzle with more pepper sauce and garnish with the thin pepper slices and a few lemon thyme leaves
MASTERTIP Making Pasta Dough
To make pasta dough, put the flour and a pinch of salt into a food processor, add the eggs and egg yolks and pulse until the mixture is just coming together. Tip out onto a lightly floured board and knead well until you have a smooth, silky, and elastic dough and a clean surface. Wrap the dough in cling film and rest in the refrigerator for about 10 minutes.