LEMON PINK PEPPERCORN PASTA

Category

Acid, Spicy, Umami

Form

Creamy, Filling

Function

Brightness, Tanginess

LEMON PINK PEPPERCORN PASTA

LEMON PINK PEPPERCORN PASTA

Difficulty: Easy
Yield

1.5

cups
Prep

1

hour 
Chill

30

minutes

Equipment

  • Pasta Machine

Adapted from a Yotam Ottolenghi recipe, this creamy lemon filling is all sharp edges and soft landings. It’s ideal for stuffing anything delicate: ravioli, squash blossoms, grilled peaches, but also shines on toast under bitter greens. The pink peppercorn tarragon finish isn’t optional. It lifts the whole thing.

Ingredients

  • 200 g goat cheese

  • 200 g mascarpone

  • 2 lemons, zested

  • 1/4 tsp chile flakes

  • Maldon sea salt

  • 2 tsp pink peppercorns, crushed

  • 1/8 cup fresh tarragon, chopped

  • drizzle olive oil

  • 1 recipe pasta dough, with turmeric + lemon zest

Method

  • In medium bowl, combine cheeses, 2 pinches Maldon, chile flakes and zest of 1 lemon. Add to pastry bag with medium tip. Chill 30 minutes.
  • While filling chills, roll your dough. Lightly flour work surface. Roll dough to #6 or second to last setting.
  • Cut into manageable length, squaring off ends. Fold in half lengthwise to understand where your fold line will be. Open dough up and if using a ravioli cutter lightly mark down the length of the dough to give yourself an idea of where to add the filling.
  • Fill in dollops evenly down the length of dough. Fold over top and cut out shapes. Seal tightly, removing as much as possible to avoid pasta from exploding in water.
  • To cook, test a folded cut-off to get a sense of timing, it should be approx 2-4 minutes for al dente.
  • To finish, drizzle olive oil over pasta, sprinkle with pinch of Maldon, crushed pink peppercorns and chopped tarragon. Zest 1/2 lemon over top. Enjoy!

Notes