with Dry Rosé
Home-made pasta dough
- 5 egg yolks
- 200 g all purpose flour
- 500 g fresh sheet pasta (bought over the counter at a delicatessen)
- 120 g Goat cheese (log)
- 2 egg yolks for gluing pasta
- 1 tsp. salt for pasta water
- 165 g Raw Tuna (6oz)
- 1 tbsp. Dijon mustard (make sure it's actual Dijon from France)
- 1 tsp. Olive oil
- pinch Salt & pepper
Green pea sauce
- 2 c Heavy cream
- 2 c Green peas (frozen)
- 2 Vegetable bouillon cubes (20gr total)
- 1 tbsp. White wine or Rosé
- 125 g chickpeas (canned)
- 1 tbsp. oil of choice
- pinch salt
- Parchment paper
- 1 scallion
- Salt & pepper
Pasta dough (1h+)
- Mix 200gr flour and 5 egg yolks until the dough is smooth.
- Wrap in cling film and rest for minimum 1h (in room temp) or up to 12h in the fridge (take the dough out 1h before rolling to make it easier to roll).
- Set oven at 400F/ 200C.
- Rinse chickpeas and remove any loose skins.
- In a small baking pan mix chickpeas, 0,5tbs oil of choice, and a good pinch of salt.
- Bake for 45-55 minutes with folded parchment paper on top (to stop them from flying out as they roast). Bake until crunchy, stirring half way through.
- Finley dice/mince the tuna.
- Mix in 1.5 tbs of Dijon mustard, and olive oil. Salt and pepper to taste.
Goat cheese ravioli
- Roll out the pasta dough until nice and thin.
- Cut out squares approximatley 6cm/2.5" in size.
- Using a teaspoon (not the measurement, an actual teaspoon), shape spoonful’s of goat cheese placing in the middle of each pasta square.
- Generously brush edges with egg yolk and tightly fold into triangles avoiding air getting trapped inside the ravioli.
- Tip: If you want you can use a couple scraps and glue them together (with egg yolk) to boil along with the ravioli to use check for readiness while boiling, without testing from one of the actual ravioli.
- Boil in 2L of water and 1tsp of salt until al dente.
Green pea sauce
- Bring cream to a low boil/simmer.
- Slowly whisk in wine, and sprinkle in bouillon cube. Let simmer for 1-2 minutes to remove alcohol.
- Add frozen peas, simmer until peas are no longer frozen.
- Blend sauce until smooth.
- Sieve to remove remainder of skins.
- Finley slice scallion.
- Put all the ravioli in the sauce, and then plate 3 ravioli per person.
- Make mini quenelles using 2 teaspoons, and scooping from each other until a smooth shape is achieved. Place 3 mini quenelles around the ravioli,
- Sprinkle on roasted chickpeas, scallion, and top with salt and pepper.
- Chickpeas, green pea sauce, and tartar can be made a few hours ahead. Store tuna tartar, and green pea sauce in the fridge, and chickpeas can be left in the oven, once the oven has cooled a bit, to stay dry. When time to serve reheat green pea sauce briefly with a lid on.