Salmon ravioli with smoked salmon and a butter sauce

By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 200g/7oz ‘00’ pasta flour 2 free-range eggs For the filling 200g/7oz salmon fillet, skin removed 200g/7oz cod fillet, skin removed 1 free-range egg white 600ml/21fl oz double cream salt and freshly ground black pepper For …

Goats’ cheese ravioli, spiced cauliflower and quails’ eggs with a caper and sultana dressing

By Frederick Forster From Saturday Kitchen Ingredients 4 quails’ eggs For the ravioli 500g/1lb 2oz ‘00’ flour, plus extra for dusting 4 free-range egg yolks 2 tbsp olive oil, plus extra for cooking 1 free-range egg, beaten 225g/8oz soft goats’ cheese, …

Butternut squash ravioli with fried sage leaves and sun-dried tomatoes

Preparation time 1-2 hours Cooking time 30 mins to 1 hour Serves Serves 4 Hairy Bikers recipes From Hairy Bikers Everyday Gourmets Ingredients For the filling 500g/1lb 2oz butternut squash, peeled, de-seeded, chopped into 4cm/1.5in …

Rack of lamb with mushroom ravioli, cep purée and wild mushroom sauce

Make lamb extra special by bringing the wonderful flavour of wild mushrooms to your plate. Ingredients For the mushroom ravioli 300g/10½oz ’00’ pasta flour, plus extra for dusting 4 free-range eggs 25g/1oz butter ½ onion, …