Shaved biltong and pea open ravioli – Food & Home Magazine
Shaved biltong and pea open ravioli: A unique twist on traditional flavors, perfect for culinary enthusiasts. Serves 6, ready in 30 mins.
Ingredients
- 400g very moist biltong
- 12 fresh lasagne sheets
- 500g fresh peas
- 75g Parmesan, finely grated
- 125ml (½ cup) extra virgin olive oil
- juice ½ lemon
- splash white wine vinegar
- 6 very fresh eggs
- large handful fresh sugar snap peas, split in half lengthways
- 50ml fresh parsley/fennel, torn
- black salt flakes, to taste
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