Pasta
Reindeer ravioli in a creamy herb sauce
Fresh pasta sheets folded around smoked reindeer and halloumi, boiled briefly and turned through a mascarpone cream with chives and lemon zest.
Instructions
Mix the chopped reindeer with the halloumi cubes and plenty of black pepper, folding gently so the filling stays loose rather than pasty.
Lay the pasta sheets out and put a spoonful of filling near the bottom edge of each one. Brush the edge with water, fold the top over the filling and press firmly to seal, then cut into even shapes with a fork or a cutter.
Bring a large pot of salted water to a gentle boil and lower the ravioli in. Cook 3–5 minutes, until the pasta is tender and the filling is hot through, then lift them out with a slotted spoon and drain them well.
While they cook, whisk the cream and mascarpone together in a saucepan over medium-low heat until smooth and warm, but don't let it boil. Season generously and add the thyme.
Slide the drained ravioli into the sauce and warm them through for a minute or two, turning gently until they're glossy. Serve with a little olive oil, the chives and a fine grating of lemon zest.
Tips
- Frying the halloumi cubes in a little olive oil before they go into the filling adds colour and a nuttier flavour.
- For more smoke, use a cold-smoked reindeer product and add a pinch of smoked paprika to the filling.
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