For the filling:
300g soft goat's cheese (I used a local dill feta)
1 tablespoon preserved salt lemon, rinsed and minced finely
1 pinch chilli flakes
1 package egg roll wrappers (I used Nasoya Brand - He, of course, makes his own)
1 egg white, beaten
2 tsp crispy fried sage leaves, crumbled
Grated zest of 1 lemon
Rapeseed or Olive oil
Lemon juice (optional)
or use your favorite Marinara Sauce as I did (because it was there)
easy ravioliMix the filling ingredients together and set aside. Lightly dust a work surface with flour. Cut your egg roll wrappers into quarters. Just fold in half to crease, cut, fold again and cut, then using a glass or cookie cutter, cut the squares into discs. Brush each disc with egg white and put a heaped teaspoon of filling in its center. Place another disc on top. Dip your fingers in flour and gently press out any air as you seal the edges. You should end up with a pillow-shaped center surrounded by an edge that is just under 1/2 inch wide. Seal together firmly, pressing all around. Place the finished ravioli on a plate or tray sprinkled with semolina, and cover with plastic wrap until ready to cook Refrigerate if it is going to be very long.
Bring a large pot of salted water to a boil. Cook the pasta for two to three minutes, until al dente. They will float to the top when done. Drain, divide among four plates and sprinkle with the sage and lemon zest. Dribble over olive oil, sprinkle with salt and a squirt of lemon, and serve. I had some Marinara sauce which needed to be used, so went with that. Just sprinkled the crumbled sage on top.
We both loved this and finished every bit. Sadly, no lunch left-overs for me. Though it will live on as my recipe for Presto Pasta Nights, hosted this week by its founder, Ruth at Once Upon a Feast. Check out all the creative ideas in the round-up after Friday.