Ham, Peas and Eggs (Egg Yolk Ravioli)...

We produce a good variety of products at Redborne and at this time of year sometimes find that we have a few odds and ends left in the freezer...

Surprisingly we managed to find a ham hock, cured and deliciously fatty they are often neglected and somewhat out of favour...

Well if you fancy something truly delicious and guaranteed to impress try this recipe for Ham, Egg and Pea Ravioli...

Ingredients: Serves 4

300g '00' Pasta Flour
2 dozen eggs (We used duck as as we produce plenty of them and they are extremely delicious)
1 Ham Hock (Cooked; 90mins - 2hrs at 180 degrees Celsius)
1 tub of cream cheese (250g)
Handful of sage leaves
500g of pea shoots
Pepper

Method:

1. To make the pasta tip the flour on a board and add 3 beaten eggs to a well in the centre
2. Mix well with hands and start to knead into a dough
3. Knead well for at least 10 minutes
4. Leave to stand for 20 minutes at room temperature
5. Once rested divide into two halves and roll out with either a pasta machine or by hand until almost translucent. (Use semolina to dust the board as it will not stick and also will float free of the pasta in the pan. One sheet must be slightly bigger than the other...

Meanwhile

5. Strip the meat from the hock and add to a food processor along with 6-8 good sized sage leaves and 250g of Cream cheese
6. blitz until a coarse paste
7. Make a ring from your paste (Like a doughnut) mix and place it on the pasta
8. Seperate an egg yolk from the white and place the yolk in the centre of the meat ring
9. repeat until you have filled the smallest sheet
10. Brush around the rings with beaten egg
11. Place the larger pasta sheet over your filling and form the ravioli very carefully
12.  Use a cookie cutter to remove the ravioli from the sheet
13. Cook in boiling but unsalted water for 4 minutes, then remove and drain
14. Melt a little butter in a pan with the rest of the sage finely diced