Vegetable ravioli with Pouilly Fuissé




For the ravioli pasta


500g wheat flour

½ tsp salt

5 eggs

2 tbsp cold water


For the vegetable filling


100g broad beans

100g peas

1 carrot

1 courgette

200g feta cheese

4 egg yolks

hazelnut oil

Japanese soy sauce


Preparing the pasta:


Mix the flour and salt in a bowl.


Make a hole in the middle and break the eggs into it.


Gradually mix together, gently kneading the dough.


Add water if necessary. The pasta must stay springy and firm.


Leave to rest in the cool for 30 minutes.


Divide the pasta in two. On a floured work surface, roll the pasta out to 2 mm thick (or use a ravioli machine which is easier for making very thin, consistent pasta).


Spread the filling of your choice in small piles on the first piece of rolled out pasta. You can cut the pasta into strips if you like, to make it easier.


Lightly moisten the edges with no filling and then place the second piece of pasta on top, pressing lightly between the piles of filling (using a wooden spatula for example) to seal the pasta.


Cut the ravioli using a pastry cutter.


Cook the ravioli in a large pan of boiling salted water for 5 to 8 minutes.


Drain and serve with a dash of olive oil, sauce or grated cheese.


Preparing the filling:


Shell then blanche (put them in boiling salted water for 1 minute) the peas and broad beans.


Put the courgette and carrot through a mandolin then cut the slices into tiny sticks.


To prepare the filling: crush the feta cheese, the pepper and half the egg yolks in a bowl.


Put the remaining egg yolks into another bowl and brush the ravioli with them using a pastry brush.


Place the filling (broad beans, carrots, courgettes and approximately 3 peas) in the middle of the ravioli. Brush the second sheet of ravioli with egg yolk and place on top of the first one.


Seal the ravioli into triangles. Remove any air. Moisten the corners with the pastry brush dipped in water. Oil the bottom of the basket so that the ravioli don’t stick and cook for 5 minutes.


Place 2 ravioli in the centre of the serving dish and garnish with the peas and the broad beans then drizzle soy sauce and hazelnut oil over the top.


Ideal with a dry white wine such as Pouilly Fuissé. Our choice: Domaine Denuziller, Le Clos 2012. Generous nose intermixing fruit, mineral and milky scents. A round attack flows into a concentrated, virile and fleshy palate framing beautiful freshness. Persistent spicy finish. Already enjoyable yet still showing great promise.


Our selection for this recipe