Filled Pasta with Lemon Cheese Sauce

Ingredients

• 300 g flour
• 1 pinch salt
• 3 eggs
• 2 tbsp olive oil
• 0.5 bunch lemon thyme
• 0.5 bunch Parsley
• 0.25 bunch basil
• 0.5 bunch mint
• 4 tbsp pine nuts
• 3 tbsp freshly grated Parmesan
• olive oil
• pepper (ground)
• 1 untreated lemon
• 250 ml heavy cream
• 120 g Gorgonzola
• 1 egg yolk
• 2 tbsp chives rings

Instructions

1. 1.

   Knead the flour with a pinch of salt, eggs and olive oil into a smooth dough. Add a little cold water if needed. Shape the dough into a ball, wrap in cling film and rest for 20 minutes.

2. 2.

   Meanwhile, rinse the herbs, shake dry and finely chop the leaves. Toast the pine nuts in a hot pan without fat until golden brown, set aside. Blend half of the nuts with Parmesan, herbs and 5 tbsp olive oil in a blender; season with salt and pepper.

3. 3.

   Divide the dough into two portions and roll thin on a floured surface or using a pasta machine. Using a teaspoon, place small mounds about 4 cm apart on one sheet, lay the second sheet over it, press edges together and cut squares with a pastry cutter. Dust the ravioli with flour and let rest briefly.

4. 4.

   Wash the lemon, pat dry and zest finely. Add the remaining zest to the sauce later. Cook the ravioli in boiling salted water for about 5 minutes, adding lemon juice to the cooking water.

5. 5.

   Heat cream with milk and lemon zest in a pot, add cheese and simmer until creamy. Remove from heat and whisk in egg yolk. Stir 1 tbsp of sauce into the yolk, then fold back into the sauce; do not re‑boil. Season with salt and pepper, mix in chives rings. Scoop ravioli from water with a slotted spoon, arrange on plates and drizzle with sauce. Garnish with pine nuts and lemon zest before serving.