Cheese Ravioli With Brown Butter And Waln

• 3 1/4 cups all-purpose flour
• 4 None eggs, lightly beaten
• 1 tbsp olive oil
• None None FOR THE FILLING
• 3.5 oz frozen peas, thawed
• 5.25 oz ricotta cheese
• 3 oz goat cheese
• 2 tbsp fresh mint, chopped
• 2 tsp lemon zest
• 1 None egg yolk
• 1/2 cup butter
• 2/3 cup walnuts, chopped
• None None beet salad, to serve

1. Sift together flour and 1/2 tsp salt. Add eggs, olive oil and 1 tbsp ice water. Mix to form a dough. Turn out onto a floured surface and knead for 3-5 mins, until smooth. Cover and let rest for 10-15 mins.
2. Meanwhile, to make the filling, combine peas, ricotta, goat cheese, mint, lemon zest and egg yolk. Season.
3. Cut dough in 1/2. Roll out each portion as thin as possible (around 1mm thick) using a pasta machine or rolling pin. Cut each sheet in 1/2. Spoon 1 tsp filling at 1 inch intervals across 2 sheets of pasta. Brush around filling with water and top each sheet with a second pasta sheet. Press down firmly between and around each mound of filling. Cut into squares.
4. Cook ravioli in boiling salted water for 3-4 mins, until they rise to the surface. Remove with a slotted spoon.
5. To finish, heat butter in a frying pan over high heat for 3-4 mins, until golden brown. Add walnuts and ravioli. Toss together. Serve with beet salad.

flour, eggs, olive oil, filling, frozen peas, ricotta cheese, goat cheese, fresh mint, lemon zest, egg yolk, butter, walnuts, beet salad

Taken from recipes-plus.com/api/v2.0/recipes/23316 (may not work)