Egg-Yolk Ravioli with Pea Purée and Crispy Bacon

Name: Egg-Yolk Ravioli with Pea Purée and Crispy Bacon
Yield: Serves 4
Ingredients: 230 g bread flour, plus extra for dusting; 30 ml olive oil; 2.5 ml salt; 125 ml chicken stock; 8 large eggs; 1 onion, finely chopped; 100 g streaky bacon; salt and freshly ground black pepper to taste; 500 ml frozen peas; 30 ml chopped fresh mint

Preparation info

Serves
4

Difficulty
Medium

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

The art of making pasta is a skill I hold dear. Nothing beats the flavour and texture of homemade pasta. Everyone should try to make their own pasta from scratch at least once in their lifetime, but be warned, once you do, you won’t want to go back to store-bought packets.

Ingredients

For the ravioli

230 g bread flour, plus extra for dusting
2.5 ml salt
8

Main course
Pasta

Method

To make the ravioli, tip the flour and salt onto a work surface and make a well in the centre. Crack four of the eggs into the well and, using your hands, slowly mix the eggs into the flour until all the flour is incorporated and a soft dough forms. Knead lightly, then cover the dough in cling film and refrigerate for 1 hour.
Divide the dough in half and roll o