Chilli Goats Cheese Pasta (@the_cornish_chef and @workbyali)
Ingredients: (serves 2)
- 250g fresh tagliatelle
- 200g chilli goats cheese
- 100g cherry tomatoes (halved)
- 150ml double cream
- 1/2 bunch fresh basil
- Cornish Sea salt
1. Begin by cutting the cherry tomatoes in half and placing in a sieve over a small bowl. Sprinkle with a little Cornish sea salt to enhance their flavour
2. While the tomatoes are resting, cook the pasta in boiling salted water according to the instructions of the packet. In a separate pan, over a medium heat, melt the goats cheese, add in the double cream and whisk until smooth. Season with a little cracked black pepper and when the pasta is ready, drain; reserving a little of the water.
3. Add the pasta to the sauce and, if a little thick, add some pasta water to thin it a little. Divide between two bowls and scatter with the salted tomatoes. Finish off with some basil, either roughly torn or shredded with a knife.
Feta & Spinach Ravioli with Pesto (@rossiter87)
For the pasta:
- 200g OO flour
- 2 eggs
- 125g feta
- 60g spinach
- Cornish Sea Salt
For the pesto:
- Handful fresh basil
- Handful fresh rocket
- 50ml olive oil
- 50g toasted pine nuts J
- uice of 1 lemon
- 1 garlic clove
- Cornish Sea Salt
For the pasta: Weigh out the flour and empty onto a wooden board. Form into a volcano shape and crack the eggs into the crater. Whisk the egg in with a fork, slowly incorporating the flour until it looks like scrambled egg. Roll the mixture into a ball, and then roll, fold, knead and repeat for 15 minutes. Cover in cling film and leave to chill for 30 minutes.
Cut into golf ball-sized pieces and roll it out, either by hand or with a machine until you can see your hand through it. Leave to dry for 5 minutes.
For the filling, sauté spinach in butter or oil until it’s cooked and add the feta. Mix until smooth. Cut the pasta sheet into 2 long strips and make a line of teaspoon-sized blobs of the mixture, evenly spaced. Fold over the dough to cover the mixture and push out any air to form a seal around each blob. Use a pasta cutter to divide the ravioli.
Add to a pan of salted boiling water until it floats (about 3 minutes).
For the pesto: Put everything into a blender and blitz until it’s a smooth as you like it.