| Ravioli with Cheese and herbs |
| Serves 4-6 8 oz (225g) full- fat softh cheese, softhened 1 garlic clove, finely chopped 1 oz (30 g) mixed herbs such as thyme, basil, chives, parsley, finely chopped salt and pepper 1 quantity fresh pasta dough, rolled by machine into 2 12 in (30cm) strips, or divided into 4 and rolled by hand as thinly as possible. semolina, to coat 4 oz (115g) butter 1. Mix together the softh cheese, garlic and most of the herbs. Season with salt and pepper. 2. make the ravioli, filling them with the cheese and herb mixture. Toss the ravioli in a little semolina to coat lightly and leave to rest at room temperature for about 15 minutes. 3. Bring a large pot of salted water to the boil. Drop in the ravioli and cook for 7-9 minutes or until they are just tender to the bite. Drain well. 4. melt the butter. Toss the ravioli with the melted butter. Sprinkle with the remaining herbs and serve. |