Ravioli filled with Carrot and Fig

Ingredients

• 1 x homemade pasta dough
• 250 gr ricotta
• Carrot
• Figs
• Kikuna Leaves
• Scarlet cress
• Cream
• White Wine
• Oil of Kaffir Lime Leaves

Method

• Using a ravioli stamper (or use a ravioli mold or a small glass), cut out shapes from the sheets of pasta dough.
• Take a teaspoon of the filling and place it on a dough round.
• Moisten the edges slightly with some water and place another round on top and press.
• If necessary, press firmly with a fork.
• Bring a pan of water to the boil and cook the ravioli in portions for about 2 to 3 minutes.
• Pour the beurre blanc over the dish.
• Drizzle an oil of Kaffir Lime Leaves over the sauce.
• Finish the dish with Scarlet Cress and Kikuna Leaves.

Recipe: Eric Miete