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Smoked salmon and goat's cheese ravioli

Clodagh McKenna from Market Kitchen
Clodagh McKenna serves homemade salmon ravioli with a fresh and peppery watercress pesto

Smoked salmon and goat's cheese ravioli

Method

1. For the ravioli: cut the pasta into strips about 10cm wide.

2. Mix together the salmon and goats cheese and season with salt and pepper. Place a small dollop of the mixture at 7.5 cm intervals down one side of the strip of pasta. Brush the beaten egg around the edges then fold the pasta over the filling and press down around it to seal the filling in.

3. Cut out the pasta parcels with a small round cutter and crimp the edges with a fork to ensure that the filling doesn't ooze out during cooking.

4. Bring a large saucepan of salted water to the boil. Drop in the ravioli and cook for 2-3 minutes.

5. For the watercress pesto: put all the ingredients into a food processor and blend for a couple of minutes. Season to taste.

6. To serve: serve the Ravioli drizzled with watercress pesto with a small handful of watercress on the side.