W/ PARMESAN MOUSSE & PEAS

Ravioli

3 yolks + 2 eggs + water to make up to 170gm total

120gm semolina

180gm 00 Flour

500gm ricotta

100gm spinach leaved (washed)

1 lemon (zest)

1/2 nutmeg (finely grated)

Few cracks black pepper

Salt (to taste)

1. Mix together 00 flour and semolina in bowl and then create a pile on the bench and make a well in the centre using the bottom of the bowl. Whisk eggs, egg yolks and water together in a bowl. Pour in egg mixture and gradually mix together, bringing the flour in from the edges until combined, Starting with a fork then using a bench scraper to do the last part. Knead until smooth before wrapping in plastic wrap and chill in fridge for 30-45 minutes.

2. For filling, blanch spinach in boiling water until bright green before removing and placing into iced cold water to keep its colour. In bowl add ricotta, lemon zest, nutmeg, pepper, salt and the roughly chopped blanched spinach. Bring together with your hands a place in fridge until ready to use.

3. To make ravioli, cut dough in half, keeping remaining half wrapped. Roll out dough on a lightly floured surface to a rectangle about 1cm thick. Roll dough through the widest setting of a pasta machine, fold the two short ends over each other into the centre to enclose (business-letter style). Roll out to 1cm thick, then roll through pasta machine on the widest setting. Repeat folding and rolling another 3 times until dough becomes very smooth, then continue rolling dough through the machine, reducing settings notch by notch, until 1mm thick, dusting with flour if needed. Cut into long (arm length) rectangles, then on a lightly floured surface, spoon in ricotta filling leaving some gap in between. Dab some cold water around one side of the dough and around filling before pulling one side over the top and enclosing. Push out all air (VERY IMPORTANT) as you push down to create the ravioli parcels. With a fluted cutter, cut the ravioli out into large pieces. Dust with flour and pop to the side. Repeat with remaining pasta.

4. When ready to cook pasta, cook for 2 minutes in rolling boiling salted water (just off al dente).

Parmesan Mousse

50gm butter

50gm olive oil

100gm flour

1 ltr milk

Salt (to taste)

125gm parmesan reggiano

100gm thickened cream

Melt butter in deep pot over high heat with olive oil and as soon its melted, stir in flour and cook for a couple of minutes. Add in your milk and then whisk hard until béchamel thickens but you want it still have a loosish feel, so not as thick as a typical béchamel. Season with salt to taste before taking off the heat and stirring through finely grated parmesan, working fast, to properly melt and incorporate cheese. Strain through sieve and pop into fridge to chill completely.

In cold bowl our in cream and whisk hard until medium soft peaks are reached. Whisk in a small amount of the chilled béchamel, before folding through 300mls worth of the béchamel (you will have left over).

Assembly

100gm frozen peas

Extra virgin olive oil

In rolling boiling salted water, add in the peas and allow blanch and cook until bright green with a nice bite. Sieve into iced cold water and pop to the side before plating.

To plate up, pop pan on medium heat and add a couple of ladles of the parmesan mousse. Pop in three ravioli and let come together over heat for 1-2 minutes. Spoon onto plate and finish sauce and finish with blanched peas and a drizzle of EVOO.