ravioli of pecorino, potato and mint

It hasn't been long since I started making my own home-made fresh pasta from scratch. I think it's one of the most enjoyable and most rewarding things to do. For tonight's dinner I made ravioli of pecorino, potato and mint, another recipe from Jamie's book.

To save a little bit of time in the evening, I made the pasta dough in the morning before going to work. I wrapped the dough tightly with cling film and let it sit happily in the fridge.

After work, I started by making the filling for the ravioli by baking some potatoes in the oven. When cooked, cool the potatoes slightly before scooping out the flesh. Mix with lemon zests, pecorino cheese, chopped mint leaves and a little nutmeg.
A note from Jamie regarding the filling: you want the intensity of this filling to be quite punchy, with the mint and cheese really coming through when you eat the ravioli.

Having made the ravioli. the only right thing to do was to cook them in boiling water for 3.5 minutes. While the ravioli was cooking I put a couple knobs of butter into a frying pan and heat gently. When the ravioli had its time, remove with slotted spoon, reserving a little bit of the cooking water. Add the ravioli to the butter with a little of the cooking water and lightly simmer until the butter turned into a little sauce that coats the ravioli. Serve with more mint leaves and cheese (and a little black pepper too, which I forgot until I had my first bite).


The ravioli was utterly delicious.
At the end of this project, I plan to pick some of my favourite recipes from the book and this ravioli can easily be in the top 10.

Have a great one.