Ravioli with Matcha and Lemon Mascarpone
Matcha is mostly associated with sweet treats, but its delicate, plant-based flavour also holds its own beautifully in savoury cooking. It's in dishes like this that it can truly surprise you! This ravioli combines velvety mascarpone, citrusy freshness, and a subtle green note of matcha – light, elegant, and perfect for a special dinner.
Ingredients (Dough):
- 250g plain flour (type 00 or Poznańska)
- 2 whole eggs
- 2 egg yolks
- 1 teaspoon Moya Matcha Traditional
- 1 teaspoon olive oil
- pinch of salt
Ingredients (Filling):
- 250g mascarpone cheese
- 1 egg yolk
- zest of 1 lemon
- 1 teaspoon lemon juice
- pinch of salt
- pinch of salt
- 60g peanut butter
- 70g maple syrup
- 10g freeze-dried fruit (e.g. raspberries or blueberries)
- 70g peeled, crushed pistachios
Method:
- Dough: Sift the flour onto a work surface, make a well in the centre, and add the eggs, egg yolks, salt, olive oil, and matcha. Knead for about 10 minutes, until smooth and elastic. Wrap and set aside for 30 minutes.
- Filling: Mix the mascarpone with the egg yolk, lemon zest, lemon juice, and salt until you have a creamy mixture.
- Assembling: Roll the dough out thinly, spoon on the filling, cover with a second sheet, and press down. Cut out the ravioli (e.g. in a flower shape) and cook for 3–4 minutes once they float to the surface.
- Serving: Melt butter in a pan, add the pistachios and ravioli. Toss gently, plate up, and sprinkle with a pinch of coarse salt.
