Ingredients for the recipe:

Ravioli Dough

• 75 g of flour (T55).
• 58 g of egg yolk (approximately 3-4 yolks).
• A pinch of natural fleur de sel from Terre Exotique.
• 1 teaspoon of extra virgin olive oil from Terre Exotique.

Filling

• 85 g of fresh goat cheese.
• 1 tablespoon of mascarpone.
• 1 tablespoon of roasted peanut virgin oil from Huilerie la Beaujolaise.
• 1/8 of organic lemon zest.
• Espelette pepper from Terre Exotique (quantity to taste).
• A pinch of natural fleur de sel from Terre Exotique.

Pesto

• 12.5 g of arugula.
• 15 g of pine nuts.
• 10 g of peanuts.
• 1/8 of a garlic clove.
• 1 tablespoon of extra virgin olive oil from Terre Exotique.
• 2 tablespoons of roasted peanut virgin oil from Huilerie la Beaujolaise.

Methods:

1. Filling Preparation: In a bowl, whisk together the fresh goat cheese and mascarpone. Incorporate the zest of a quarter of an organic lemon, a pinch of Espelette pepper, and the roasted peanut virgin oil. Season to taste and mix until you have a homogeneous filling. Reserve in the refrigerator.

2. Ravioli Dough Preparation: On a clean work surface, create a well with the flour and pour the egg yolks into it. Add the olive oil and salt to the yolks. With your hands, gradually incorporate the flour until you have a dough. Work the dough until it is smooth and homogeneous. Using a pasta machine (or a rolling pin), roll out the dough until it reaches a thickness of 1 mm (do not exceed 2 mm). Use a 6 cm diameter cookie cutter to cut out your dough circles. On each base, place a teaspoon of filling. Moisten the edges with water using a brush. Cover with a slightly larger second dough circle and seal the edges by pressing with your thumbs. Use the cookie cutter again for a neat result. Repeat until the dough is used up.

3. Ravioli Cooking: Bring 2 liters of water to a boil. Cook the ravioli in simmering water for 12 minutes. Remove them with a skimmer and set aside.

4. Arugula Pesto Preparation: In a blender, combine all the pesto ingredients, except for the roasted peanut virgin oil. Blend and gradually add the oil until you achieve a smooth texture, about 2 to 3 minutes.

5. Plating: In a plate, place a generous spoonful of pesto. Add 5 ravioli per person, previously brushed with roasted peanut virgin oil. Garnish with arugula leaves and peanuts.