Pea, Mint and Goat's Cheese Ravioli

This recipe was born from a rather empty fridge and an obsession with my new $300 pasta accessory for my Kitchen Aid. You can either use pre-made lasagne sheets or make your own pasta with my recipe that you can find here.

Ingredients

• 300g pasta dough rolled into flat lasagne sheets
• 250g marinated goat's cheese
• 1 tbs finely chopped mint
• 1 cup finely chopped spinach
• 1/2 cup peas
• Zest of two lemons
• 4 tbs finely chopped mint
• 4tbs pine nuts
• 125g unsalted butter
• 1 egg

Method

1. To make the filling, combine the spinach, goat's cheese, half the mint, half the lemon zest and the peas in a bowl. Season well and set aside. Place a large pot of water on the stove to boil.
2. Cut the pasta dough into rounds using a glass or a ramekin as a guide. Whisk the egg in a small bowl to use as egg wash. Use a pastry brush around the edges of a circle of pasta. Spoon a heaped teaspoon of filling in the middle and place another circle of pasta on top. Press the edges down well. Repeat until you've used up all the pasta and filling.
3. When the water has boiled, add a large pinch of salt followed by the pasta. While the pasta cooks, melt the butter in a pan with the remaining lemon zest and pine nuts until both the butter and the pine nuts are golden brown.
4. To serve, use a slotted spoon to scoop the pasta into bowls. Top with the burnt butter sauce and a sprinkling of mint.