Delicate pasta pockets filled with sweet seasonal veggies – served with Leopard’s Leap Culinaria Cap Classique.

Prep time: 1 hour /Cook time: 15 mins /Serves: 4

Ingredients:

–       50g tenderstem broccoli

–       50g asparagus tips

–       50g fresh shelled peas

–       250g fresh ricotta

–       10ml lemon juice

–       Sea salt and black pepper

–       4 large eggs

–       400g “00” flour, plus extra for dusting

–       200g salted butter

–       1 large clove of garlic, thinly sliced

–       150ml Leopard’s Leap Culinaria Cap Classique

–       10g fresh dill, finely chopped

–       Parmesan

 Method:

Steam the broccoli, asparagus and peas until al dente and allow to cool. Combine the veggies with the ricotta and lemon juice and season to taste. Refrigerate until needed.

For the ravioli dough, sift the flour and add a good grind of salt. On a flat surface, turn out the flour and make a well in the centre. Pour in the eggs and, using a fork, work into the flour, eventually making a sticky dough. Dust the work surface with flour and knead the dough until it is smooth and elastic. Wrap the dough in clingfilm and leave to rest for half an hour. Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8cm wide. Spoon the chilled broccoli mixture along the pasta sheet, working in 10ml dollops spaced equidistantly to allow for an edge. Roll out the remaining pasta and gently drape over the broccoli dollops, cupping your hand around each pocket to press out any air. Seal the edges of the ravioli pockets with a brush of water and if desired, use a ravioli cutter to press out small pockets.

For the sauce, melt the butter in a saucepan until foaming. Add in the sliced garlic and sauté until tender. Add in the Cap Classique and reduce. Season the butter sauce with salt and black pepper and stir through the chopped dill. Keep warm until needed.

Set a pot filled with salted water to boil. Once boiling, add a glug of olive oil and cook the ravioli in batches until al dente. Drain the ravioli. Plate the pasta in warmed bowls and spoon over the butter sauce. Finally, add a grating of Parmesan and serve immediately.