spring pasta

A spring dinner for a wintery day...this wet, stormy afternoon I hauled out the pasta maker and made ravioli. With a filling of goats feta (from the goat farm at Kumara Junction with a newly opened farm shop selling goats cheese - great excitement on my behalf), asparagus and mint. The sauce was the asparagus tips sauteed in a little butter, a pour of cream, lemon zest and juice, more fresh mint and a handful of mizuna. Lovely.

homemade ravioli with goat's feta, mint and asparagus

300g flour
3 eggs
1 egg yolk

Blend all in the food processor until clumpy. Remove, ball up, wrap in gladwrap and leave sitting on the the bench for half an hour or so to relax.

For the filling combine equal quantities of goat's feta and cottage cheese, a bunch of chopped asparagus that has been sauteed in a little oil with a clove of garlic, a handful of chopped fresh mint, a handful of fresh breadcrumbs.

Roll out dough with pasta machine, distribute filling, cover with a second piece of dough and use a round cookie cutter to cut out the ravioli.

Poach in boiling water for 5 minutes and toss lightly with a cream sauce, and lemon, fresh mint and baby salad greens.

Also made this weekend - lemonade scones to have with blueberry jam and cream for afternoon tea, almond biscotti and a wholegrain sourdough loaf. A chicken was poached in the slow cooker for Vietnamese chicken salad tomorrow night, a chicken and mushroom pie for Tuesday, and stock for the freezer. And two Christmas puddings.