Goat Cheese Ravioli in Orange and Olive Butter

FOR THE PASTA DOUGH:

For the Pasta Dough:

3 ½ cups flour plus a little extra for dusting 4 large eggs

½ tsp olive oil

Make a mound with the flour on a clean, wide surface. Make a deep hole in the middle of the mound and crack the eggs in it. Add the oil as well. Using a fork, lightly whisk the eggs together and slowly incorporate a little of the flour each time. Keep doing this until you have a more solid mass of dough that you can form and knead. Knead the dough for about 5 to 10 minutes until it is smooth and elastic. Cover in cling film and let sit at room temperature for 30 minutes. Take small pieces and roll in a pasta machine to flat and wide sheets for the ravioli. Any excess can be made into any kind of noodles you wish.

FOR THE FILLING:

200g goat cheese

100g ricotta

Fresh cracked black pepper 1 egg for the filling

1 beaten egg for brushing

Mix the filling together. Lay one sheet of pasta dough on a floured surface, place little mounds of filling, about 1 to 2 teaspoons, evenly spaced. Brush the edges with some egg wash. Lay another sheet of pasta dough on top. Press firmly around and cut using ring molds or a knife. Dust with flour and set aside.

FOR PLATING:

Zest of one orange

½ cup mixed green and kalamata olives pitted and chopped

1 clove garlic, smashed

3 tbsp Butter

Fresh basil

Black pepper and salt

Pink peppercorn

Melt the butter in the pan till golden and lightly sauté the olives and garlic. Toss the raviolis and season with pepper, salt and orange zest. Transfer to a plate and garnish with cracked pink peppercorns and basil. Serve immediately.