Ravioli with garden trimmings, chamomile, tequila and almond milk

  • Starter
  • medium
  • 4
  • 60 minutes, plus two hour resting and chilling

PT1H

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Ingredients

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Imperial

Pasta dough

  • 75g of 00 flour
  • 25g of semolina
  • 5 egg yolks

Filling

Almond milk

  • 200ml of soya milk
  • 80g of almonds, peeled
  • tequila, to taste
  • salt

Garnish

1
To make the pasta dough, sift the flour and semolina onto a clean table and make a well in the centre
  • 75g of 00 flour
  • 25g of semolina
2
Pour the egg yolks into the well and with your hands, gradually mix in with the flour and semolina
3
Knead all of the ingredients until you obtain a smooth, springy texture. Wrap the dough in cling film and leave to rest in the fridge for about 1 hour
4
Meanwhile, make the ravioli filling by puréeing the vegetables in a blender until smooth. Adjust with salt and pepper and mix in the agar agar. In a small saucepan, bring the mixture to the boil
  • 200g of beetroot leaves, spinach leaves, turnip leaves (or other garden trimmings), blanched
  • 2.4g of agar agar
  • salt, to taste
  • pepper, to taste
5
Remove from the heat and pour the purée into a 2.5cm deep non-stick baking tray. Leave to cool in the fridge for about 1 hour, then cut into 3cm rounds
6
Remove the pasta dough from the fridge and sprinkle a clean table with a light dusting of flour. Using a rolling pin or pasta machine, roll the dough into thin sheets of pasta
7
Place rounds of the vegetable filling in spaced intervals along a sheet of the pasta. Place another sheet of pasta on top of the first and press out any air pockets around the filling. Cut out the ravioli with a round pasta cutter and leave to dry on a floured surface
8
To make the almond milk, purée the almonds and soy milk in a blender. Pass the mixture through a fine sieve and add a few drops of tequila and a pinch of salt
  • tequila, to taste
  • 200ml of soya milk
  • 80g of almonds, peeled
  • salt
9
Cook the ravioli for about 3 minutes in a large saucepan of salted, boiling water
10
Carefully remove the ravioli with a slotted spoon and place in a bowl. Gently dress with the extra virgin olive oil
11
To plate, divide the ravioli between serving plates and cover with a spoonful of almond milk. Season with salt and pepper and a drizzle of linseed oil. Finish with the fresh chamomile and, if available, a few slices of black truffle
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