Last time in Cote Florek had a similar dish and was surprised at how much he liked it. So we took our pasta machine out this afternoon and collectively made ourselves an absolutely delicious dinner. Florek, as usual produced a silky smooth, wonderful pasta and rolled it out for me ready to fill. Which I did with a mixture of toasted, blitzed walnuts, a generous handful of them, roughly half and half ricotta and a goat’s cheese, some grated parmesan, salt and pepper. That’s all.

Once ravioli were cooked, I chucked them onto the pan with lots of salted butter, some pre cooked and peeled broad beans ans peas. I finished them on the plates with toasted walnuts, parmesan, black pepper and a drizzle of olive oil. Shockingly good! 🙂 Looking forward to having it again.