Green pea ravioli with saffron butter and truffled beetroot salad from Pure Vegetarian by Paul Gayler

Name: Green pea ravioli with saffron butter and truffled beetroot salad from Pure Vegetarian by Paul Gayler
Ingredients: 1 tablespoon balsamic vinegar; 40 g unsalted butter, chilled and cut into small pieces; ½ tablespoon truffle oil; pinch of sugar; 1 truffle, cut into julienne strips (optional); 1 medium-sized beetroot, cooked, peeled and cut into julienne strips (see PG TIPS); 50 g pea shoots; 1 recipe pasta dough (see PG TIPS); 1 tablespoon freshly squeezed lemon juice; salt and freshly ground black pepper; 100 ml water from the cooking peas; 150 ml good vegetable stock; good pinch of good-quality saffron (or ½ teaspoon powdered); 100 ml double cream; 100 g good-Quality ricotta cheese, well drained; 2 spring onions, finely chopped; 300 g fresh shelled peas (or frozen); 20 g fresh mint leaves

app.ckbk.com

Fresh peas are obviously a lot more work for the preparation of these ravioli, but really do make a difference. This dish always makes an appearance on my menu

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Ingredients

1 tablespoon balsamic vinegar
40 g unsalted butter, chilled and cut into small pieces
½ tablespoon truffle oil
pinch of sugar
1 truffle, cut into julienne strips (optional)
1 medium-sized beetroot, cooked, peeled and cut into julienne strips (see PG TIPS)
50 g pea shoots
1 recipe pasta dough (see PG TIPS)
1 tablespoon freshly squeezed lemon juice
salt and freshly ground black pepper
100 ml water from the cooking peas
150 ml good vegetable stock
good pinch of good-quality saffron (or ½ teaspoon powdered)
100 ml double cream
100 g good-Quality ricotta cheese, well drained
2 spring onions, finely chopped
300 g fresh shelled peas (or frozen)
20 g fresh mint leaves