Recipe of the week: Liquid pea ravioli with Serran…

325g semolina
200g pasta flour
4-5 eggs
1tsp olive oil

Using a Thermomix, place the semolina and flour in a Thermo jug and mix on speed four.

Gradually add in each egg and oil to form a dough.

Remove from the jug and knead for 15-20 minutes. Place in cling film and leave for approximately one hour prior to use.

Pea filling
1.5kg frozen peas
20g sage, chopped
3 shallots, finely chopped
1 clove garlic, finely chopped
50g butter
100ml cream
100ml whole milk

Place butter, garlic, shallots and sage into a pan and sweat for three to four minutes.

Add the frozen peas.

In a separate pan, combine cream and milk and bring to the boil. Pour over the pea mixture.

Place the mixture into a Thermomix and blend until smooth. Pass through a fine sieve and season to taste.

Chill quickly over ice to retain colour. Pour into silicone dome moulds and freeze for a minimum of 12 hours before use.

Retain some liquid to use later.

Crushed peas
200g frozen peas
1 shallot, finely chopped
1 clove garlic, finely chopped
100g butter
5g sage, chopped

Place butter, sage, shallot and garlic into a pan and sweat for three to four minutes. Add peas and cook for further three to four minutes, then remove from the heat.

Place into a Thermomix and use in reverse setting, blend for 10 seconds. Repeat until required consistency.

Crispy sage
Sage – desired amount

Deep-fry at 170ºC for two minutes or until crisp. Remove, drain and season with salt.

Crispy Serrano ham
6 slices of Serrano ham

Place Serrano ham on a grill rack with a tray underneath to catch any fat. Bake at 180ºC for eight to 10 minutes. Leave to cool and then break up.

Parmesan emulsion
300g whole milk
100g water
100g butter
100g grated Parmesan
3g salt

Place all ingredients in a pan and bring to the boil. Remove from the heat and season. When ready to use, gently re-heat to no greater than 70ºC. Aerate with a hand blender to form a foam.


Remove pasta from cling film, and roll using a pasta machine on setting six.

Lightly egg wash and place the frozen pea domes down the centre of the pasta, 2-3cm apart.

Place another sheet of pasta over the top and use a 4cm cutter to cut and seal the edges. Remove as much air as possible.


Place ravioli into simmering water for six minutes.

Reheat the crushed peas and Parmesan emulsion.

Place a spoonful of peas on to a plate followed by the ravioli, crispy sage leaves and Serrano ham.

Finish with a couple of spoons of Parmesan emulsion.

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Post Author: MNS Master

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