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Puy Lentil Ravioli

Puy Lentil Ravioli

Rich Puy Lentils, creamy spinach and runny egg yolk cascade from al dente pasta, blending with brown butter & thick balsamic syrup. Mmm & oooh with underlying ahhs. Words fail us

– By Alex Mackay

  • Serves 6

  • 1 hour

  • 2 pans

  • Expert

Suitable for vegetarians

Puy Lentils

Ingredients

The filling

  • 1 x 250g Pouch Merchant Gourmet Simply Cooked Puy lentils
  • 100g grated Parmesan cheese
  • 250g spinach, washed and dried
  • 40g butter heated until it just begins to brown
  • 6 large egg yolks (Keep the eggs in the fridge, it makes then easier to handle and the yolks’ skins firmer. Have a few spares on hand in case of breakages)

Fresh Pasta Dough

  • 250g plain flour
  • 2 large eggs
  • 1 level tsp salt
  • 1 tbsp olive oil
  • 2 tbsp water (If necessary)

To serve

  • 6 tbsp nut brown butter or extra virgin olive oil
  • 6 tbsp freshly grated Parmesan cheese
  • 6 tsp thick balsamic syrup

Instructions

1. First make the pasta dough. Put the flour in a mixing bowl and make a small well in the middle. Add the eggs, salt, olive oil but not the water and mix with your fingertips, gradually drawing the flour into the centre.

2.Work the dough until it is homogenous, adding the water little by little if necessary. (Alternatively, just throw everything into a food processor and whiz)

3. Place the dough on a lightly floured surface and knead thoroughly until it is almost smooth. Wrap in clingfilm. Leave to rest in the fridge for 1 hour before using.

The filling
4. Heat a large frying pan or wok with the vegetable oil. Add the spinach and stir-fry for 1 minute or until it is completely wilted.

5.Transfer to a plate lined with kitchen paper and leave to cool. Once cool, put the spinach into the bowl of a food processor and add the grated Parmesan cheese, and the brown butter.

6.Blend to a rough puree. Transfer to a bowl. Stir in the lentils. Season to taste with salt and pepper. Set aside.

Making the ravioli

7. Roll out the pasta to number 8 or the second finest setting on your pasta machine. Dust your worktop generously with flour and lay the pasta sheet flat on top.

8.Cut the pasta into two equal lengths then cover with clingfilm until needed.

9. Divide the spinach mixture into six mounds with plenty of space between each along one length of pasta. Make a hole in the middle of each spinach mound large enough for an egg yolk.

10. Put the egg yolks in the holes, being careful not to break them. Lightly dab a little water around the sides of the spinach mounds with your finger.

11. Cut the second sheet of pasta into 6 squares then cover each mound of spinach with one of the squares.

12. Being careful not to split the pasta, press down the edges to join and seal the two sheets of pasta over the mounds of spinach and egg. (You can also use the non-cutting side of a pastry cutter to do this)

13. Next, being sure to leave plenty of pasta around the edges, either cut out the ravioli with a large pastry cutter or just trim into squares.

14. Press the edges of the pasta gently with a fork dipped in flour to make doubly sure they are sealed.

15. Place the ravioli, uncovered, on a tray lined with clingfilm and generously dusted with flour. This can be done up to 6 hours in advance, just check frequently to see that they are not sticking, put more flour underneath if you need to.

Serving
16. Poach the ravioli very gently in a very large pan of barely simmering salted water for 4 minutes. With a slotted spoon, lift ravioli out of the water carefully.

17.Serve immediately brushed with olive oil or melted butter, topped with grated parmesan and surrounded by balsamic syrup.

How'd you get on?

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