Recipe of week

This week, Blandford Comptoir have shared their recipe for truffled goat curd and beetroot ravioli served with walnuts and truffle oil.

Ingredients

For the filling:

100 g goat curd
5 ml truffle oil
10 g truffle paste
3 g salt
1 g pepper

For the pasta dough:

20 g beetroot powder
350 g egg yolk
500 g pasta flour
5 g salt

For the pickled beetroot:

1 red beetroot
200 ml red wine vinegar
100 g sugar

For the caramelized walnuts:

200 g walnuts
200 g sugar
100 ml water

Method 

Start by making the pasta dough using a stand mixer or by hand. Place the pasta flour, salt and beetroot powder in the bowl and slowly add the egg yolks. Keep working until well combined and then cover it and place the dough in the fridge for 2 hours. Next, make the ravioli filling by combining the ingredients and placing the mixture in a piping bag once fully combined.

Once the dough has finished chilling you can assemble your ravioli. Work the pasta dough using a pasta machine, making it a flat until it reaches 1.5 thickness. Put the first layer of pasta on a clean surface placing the filling at equal points on the dough. Brush the surface with water and close the filling in with another layer of pasta, making sure to take any air out before sealing. Cut the ravioli using a ring and then place them in the fridge.