200 gmgoat’s curd, such as Meredith chèvre or Udder Delights chèvreFinelygrated rind of 1 lemonFor brushing:eggwash50 gmbutter½ bunchbroccolini, stems thinly sliced crosswaysEgg pasta dough250 gm“00” flour125 gmegg (1 whole egg and 5 yolks)2 tspextra-virgin olive oilSalsa di noci250 gmfresh walnuts2 tspextra-virgin olive oil2 tspvincotto
For egg pasta dough, process ingredients in a food processor or an electric mixer fitted with a dough hook until mixture resembles fine breadcrumbs, then press together into a ball. Wrap in plastic wrap, press as flat as possible and rest at room temperature for 1 hour.
Meanwhile, combine goat’s curd and lemon rind in a bowl, season to taste and refrigerate until required.
Roll out dough with a rolling pin, feed through pasta machine on the widest setting, then fold each end of the dough over so you have 3 layers and feed the dough through the machine again. Repeat, reducing the setting and folding the dough each time, until it is 1mm thick.
For salsa di noci, preheat oven to 180C. Place walnuts on an oven tray and toast until fragrant (8-10 minutes). Set aside to cool, peel off any loose skin, then pound walnuts in a mortar and pestle
with a pinch of sea salt to the size of corn kernels. Gently incorporate vincotto and olive oil, then set aside.
Using an 8.5cm round pastry cutter, cut dough into 24 rounds and, working quickly so the dough doesn’t dry out (cover pasta with a damp tea towel), pipe or spoon 3 tsp goat’s curd filling into the
centre of half the rounds and brush the edges lightly with a little eggwash. Stretch another round over each to fit exactly on top, gently pressing to expel any air. Place ravioli on a lightly floured workbench and press the blunt edge of a 4cm pastry cutter over the filling to compact it, pressing around edges to seal completely. Cut ravioli again with an 8cm pastry cutter to form a perfectly rounded edge. Refrigerate on a lightly floured tray until required.
Meanwhile, place butter in a small saucepan over medium-high heat and cook until nut-brown (2-4 minutes). Pour into a bowl and set aside.
Poach ravioli in boiling salted water in batches until al dente (3-4 minutes), then drain and place on a tray lined with a tea towel. Keep warm.
Blanch broccolini in salted boiling water for 30 seconds, drain well, then toss in brown butter. Arrange ravioli on warm plates, spoon buttered broccolini over, top with salsa di noci and serve hot.