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To make the ravioli put the flour on a work surface, make a well in the centre and add the eggs, oil and salt. Using your fingers in a circular motion, slowly incorporate the flour into the egg mixture. Add the water if required to form a dough. Knead for 5 minutes, adding extra flour to the surface, if necessary, until the dough is elastic and springs back when gently pressed. Cover with cling film and allow to rest for 30 minutes.
Cook the new potatoes in boiling salted water until soft, drain and peel off the skin whilst they are still hot. Blend together the potatoes, mint and 2 tablespoons extra virgin olive oil, butter and grated parmesan. Season to taste.
Using a pasta machine, roll out all the pasta dough on a floured surface, fold in half lengthways, mark a point at the crease and unfold again. Using a piping bag with a plain nozzle, pipe the potato filling mixture on to one-half of the pasta at 2.5cm (1in) intervals. Fold over the other leaf of pasta and seal around the filling using your fingertips. Cut out the ravioli either in squares or by using a round pastry cutter; crimp the edges with a fork.
Heat the oil, butter and a spoon full of vegetable stock in a heavy-based pan on a very low heat for 10 minutes.
Then add the pancetta and peas cook for a minute then flambé. Add the cream, season and cook for a further two minutes.Bring a large pan of vegetable stock to a rolling boil. Add the ravioli in batches. Once the ravioli rise to the surface, cook for a further 1 minute.
Drain the ravioli and place them in the same pan as the creamy pea sauce, coating the ravioli with the sauce. Serve immediately with grated parmesan cheese.
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