Edel Byrne's pasta challenge recipe from episode 12

Ingredients

  • pasta:
  • 300 g flour tipo 00
  • 3 full eggs
  • 1 egg yolk
  • pinch of salt
  • filling:
  • 100 g cream cheese
  • 50 g smoked salmon
  • 1 tblsp lemon zest
  • 2 tblsp chopped chives
  • salt + black pepper to taste
  • 1 egg yolk per raviolo
  • garnish:
  • truffle oil
  • parmesan
  • butter

Method

  • Make well in flour, put eggs + salt in the middle + mix until formed
  • Knead for 5-10 mins until soft + pliable
  • Leave in cling film, put in the fridge and let rest for 30 minutes
  • To make the filling chop the salmon + combine all the ingredients,
  • Taste for seasoning
  • Put in a piping bag in the fridge to set
  • When the pasta is ready, use a pasta machine to roll it out from thickest to thinnest setting
  • Dust with flour to prevent it from sticking to the worktop
  • Use a ring cutter to mark out the size of the ravioli + pipe the salmon filling inside in a circle
  • Put egg yolk in the middle of a circle
  • Top with pasta + seal and use the cutter (gently)
  • Put ravioli on squares of parchment paper for cooking
  • Drop into boiling water for 3 min (use a time as it needs to be exact)
  • For plating- grated parmesan on top, melt 20g butter +pour over
  • Serve immediately