'Nduja and Feta Ravioli
Wonton sheets or wrappers are a very handy alternative to fresh pasta. Made from flour, egg and water, they can be bought in Asian supermarkets.
For the filling
- 75g feta
- 100g 'nduja, at room temperature
- 25g mascarpone
- 2 tsp freshly chopped oregano
For the pasta
- 24 wonton sheets (wrappers)
- plain flour, for dusting
- 1 egg yolk, beaten
- 1 red chilli, deseeded and sliced
- extra virgin olive oil, for drizzling
- 2 sprigs of oregano
For the filling
Crumble the feta into a bowl, then add the 'nduja, mascarpone and oregano and mix to combine until it has the texture of smooth cream cheese. Transfer the filling to a piping bag fitted with a medium plain nozzle, if using. If you are using a disposable piping bag, just cut the tip, a nozzle isn't required.
For the ravioli
Spread 12 wonton sheets out on a lightly floured work surface. Divide the filling evenly between the 12 sheets, using the piping bag or a teaspoon. Be careful to keep the mixture tight in the centre.
Lightly brush the edges of the wonton sheets with a little egg yolk. Place a second wonton sheet over the filling and seal the two sheets by pressing the edges together with your thumb, being careful to remove any excess air in the process. Once all the ravioli are sealed, use a pair of scissors or a round cookie cutter to trim the edges of the wonton sheets to make the ravioli circular.
Bring a saucepan of salted water to the boil. Drop the ravioli into the boiling water, reduce the heat slightly to just below boiling point and cook the ravioli for 2 minutes. Remove the ravioli from the water as gently as you can using a slotted spoon as they will be delicate once cooked.
To serve, divide the ravioli amongst four plates and finish with the sliced chilli, a generous drizzle of olive oil and finally, tear over the oregano leaves.