pea and comte ravioli with saffron butter

pea comte cheese ravioli

pea comte ravioli with saffron butter


Many, many years ago I owned a pasta machine. I used it until it literally fell apart, tossed it in the bin and forgot about it. This was 12 years ago or so.

I figured it was about time to get myself a new one. I picked up a dirt cheap one from Amazon to play around and got stuck in.

pasta machine

I found that not all pasta doughs are equal. Not equal at all! Some of them are doughy, some oily, some crumbly… it took a while to find a dough I was really happy with. I made some tagliatelle and similar shapes and was pretty pleased with it.

I’ve been following the excellent thehestonblumenthalteam on Instagram. I think it exists just to shift Sage Appliances merch but they really do post some cracking recipes. Their recipe for crab, pea and cheese ravioli looked divine and they kindly sent me the recipe.

I adapted it for my own larder and pushed it in a slightly different direction. I used some excellent Comte cheese, and gave it a luxurious twist with a saffron butter. I was really pleased with how it came out: rich saffron on first bite, with smooth sweet pea and cheese inside firm pasta. Lovely.

The pea puree recipe is as they sent it to me, and it’s so good. Like, just make a batch of it to eat with a spoon good. I’ll definitely be using that in future.

pea comte cheese ravioli

pea and comte ravioli with saffron butter


For the pea puree:

  • 25 g unsalted butter
  • 1 clove garlic finely minced
  • 1/2 onion finely chopped
  • 100 g vegetable stock
  • 200 g frozen Bird's Eye peas
  • 50 g unsalted butter

For the pasta dough:

  • 200 g 00 flour
  • 50 g fine semolina flour
  • 2 whole eggs and 1 yolk

For the ravioli:

  • 100 g diced Comte cheese

For the saffron butter:

  • 1/2 onion finely chopped
  • 8 saffron threads
  • 20 ml white wine vinegar
  • 100 g unsalted butter chilled


  • Melt the butter in a saucepan and sweat the garlic and onion until soft. Add the stock, bring to the boil, add the peas, bring back to the boil, and simmer for 45 seconds. Remove from the heat. Strain the peas reserving the cooking liquid. Place the pea mixture in a blender and blitz to a puree consistency, adding reserved liquid if need be. When smooth, chuck the butter in too, then strain through a sieve. Season to taste and reserve in a piping bag in the fridge. It should be quite firm when cold.
  • Place the flour and semolina in a bowl using a fork bring in the eggs until the dough begins to come together. Continue kneading until smooth and elastic. Shape the dough into a rectangle and wrap in clingfilm. Place in the fridge and allow to rest for at least 30 minutes.
  • After resting, roll the pasta into as fine sheets as possible and cut into discs measuring 6-8 cm using a pastry cutter.
  • Pipe a small amount of the cold pea puree in the centre and top with a cube of Comte. Lightly moisten the edges of the dough with water, fold the dough over into a half circle, pressing down the edges. Place them on a tray covered with flour, cover with cling film in the fridge for up to 3 hours.
  • Place the onion and vinegar in a frying pan. Add a splash of water and bring to the boil. Boil until the liquid is reduced by half and add the saffron and peas. Fry for one minute.
  • Cut the butter into chunks. Reduce the heat to the lowest setting.
  • Toss in a piece of butter and stir in briskly. Continue adding the butter, one piece at a time, stirring to melt each piece before adding the next.
  • Add the ravioli to the saucepan. After one minute they should float to the top. Use a slotted spoon to remove them from the saucepan to the frying pan - don't be too diligent on the draining, let a little cooking water spill into the butter. Once all the ravioli are in the sauce, crank the heat back up and baste the pasta in the butter. After one minute serve with freshly grated Comte.

Still hungry? Try Kavey’s pea ravioli, or Becca’s crispy fried tortellini.


  • I’ve never needed a pasta machine to make pasta. I started out making “handkerchief” pasta, and progressed to making ravioli and torteglioni. IMHO, pasta machines just make things more complicated, not to mention they take so long to clean.

    • That’s a fair point, but I’m not much cop with a rolling pin. My machine is quite easy to clean – just hold a cloth against the rollers and roll it a few times.

  • Wow! This looks awesome, I’m seriously impressed. I’ve never made my own pasta, not sure my kitchen has room for another gadget!

  • Brilliant!!!

    I got that recipe as well (and I think you’re absolutely right about the motives behind the account). Of all the recipes I’ve seen the crab ravioli is the one that most appeals. I’ve been waiting for a free weekend to tackle it, and working out if I’m skilled enough with a rolling pin to get away without buying a pasta machine (note: I am absolutely banned from buying any more kitchen stuff right now).

    The results look fantastic, and your first photo is a much clearer explanation of the recipe than even the hbteam offer! If I do get a chance to make this recipe I’m hoping it’ll go a lot easier with your advice. Great stuff!

    P.S. I love the Comte twist

    • Thanks Phil. Over the weekend I also made some with a rolling pin, and a pasta machine makes it so much easier. Especially for ravioli where thinness is paramount.

      Give it a go and let me know how you get on!

    • Oh, and they do also shill Salter gear and Heston from Waitrose ingredients.

  • I used to have a regular pasta machine but then we got the attachment for our kitchenaid, which is awesome! Really need to make more pasta again soon!

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