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O’lentil Ravioli

O’lentil Ravioli

This will make 24.  Serve as many as required. The rest can be frozen and use later

Ingredients for pasta

  • 360g Strong OO Flour
  • 100g semolina
  • 25g Olive Oil
  • 5g salt
  • 4 eggs

O’Lentil filling

  • 240g of O’Lentil “Slice & Dice” cut up and placed in a food processor and reduced to a puree
  • 10 g of fresh basil
  • 20 g black olives
  • 10 g garlic oil
  • 20 g tomato passata
  • Seasoning
  • Ingredient for  warm salad
  • 100 g sugar snap peas ,celery blanched in boiling water, keep warm
  • one orange segmented
  • olive oil and white balsamic vinegar, season with care


Method for filling

In food processor  add to the O’Lentil paste, the garlic oil, olives, tomato, basil and seasoning blitz  well ,then form in to small walnut size balls and freeze

Method for pasta

• In robot chef add all ingredients and mix to a dry crumb, take out and kneed to form dough this will be dry ,but will relax and soften when rested

• Cling film and rest for 20 minutes in fridge

• Roll out pasta using pasta machine, (Number 1, 3, 5, 7)

Lay pasta flat cut 50 mm disc bottoms and 70 mm disc for tops

Place a frozen O’Lentil ball in the middle of 50 mm bottom, damp top of pasta with water and make ravioli ,crimp with ravioli cutter and store in freezer

To serve

Place a pan of water on to boil, add salt when boiling, add one of  ravioli per  (or as  many as required )person cook for 7 minutes drain on clean cloth

Make  warm salad with peas, celery and orange segments  serve in bowl, top with ravioli and dress with oil and vinegar season with care

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