Matcha is mostly associated with sweet treats, but its delicate, vegetal flavour works beautifully in savoury dishes too. In fact, that’s where it can truly surprise! These ravioli combine velvety mascarpone, a zesty lemon freshness and a subtle green note of matcha – light, elegant and perfect for a special lunch.
Ingredients (Pasta dough):
- 250 g ’00’ flour (or plain flour)
- 2 whole eggs
- 2 egg yolks
- 1 tsp Moya Matcha Traditional
- 1 tsp olive oil
- pinch of salt
Ingredients (Filling):
- 250 g mascarpone
- 1 egg yolk
- zest of 1 lemon
- 1 tsp lemon juice
- pinch of salt
To serve:
- 60 g butter
- 70 g maple syrup
- 10 g freeze-dried fruit (e.g. raspberries or blueberries)
- 70 g shelled and roughly chopped pistachios
Preparation:
- Pasta dough: Sift the flour onto a work surface and make a well. Add the eggs, egg yolks, salt, olive oil and matcha. Knead for approx. 10 minutes until smooth and elastic. Wrap in cling film and rest for 30 minutes.
- Filling: Mix the mascarpone with the egg yolk, lemon zest, lemon juice and salt until smooth and creamy.
- Assembly: Roll the dough out thinly, spoon on the filling, cover with a second sheet and press firmly around each mound. Cut out the ravioli (e.g. into flower shapes) and cook for 3–4 minutes once they float to the surface.
- Serving: Melt the butter in a pan, add the pistachios and ravioli. Toss gently, plate up and finish with a pinch of coarse salt.
