Matcha tea ravioli, creamy goat cheese filling, walnuts and shallots candied in red wine, lemon and ginger sauce |

Preparation time: 75 min

Preheat your oven at 375 °F

• Setting up

  Zest the lemon.

  Peel and grate the ginger.

  Finely chop the shallots.

  Chop herbs for garnish.

  Toast the walnuts for 4 minutes in a hot oven.

  To make the dough, place all the following ingredients: flour, egg, salt and Matcha tea in a food processor, then start blending together. Finish mixing by hand and leave to rest for 30 minutes.

• Stuffing

  Cook the shallots in the red wine until completely evaporated, season with salt and pepper.

  Chop the roasted walnuts.

  Mix all the ingredients for the stuffing, then set aside.

• Ravioli

  Using a rolling pin, roll out the dough very thinly, keeping it lightly floured to prevent sticking. Using a pastry cutter, cut out discs of dough and place filling in the center of each disc. Lightly moisten the sides before gently closing, to create a tricorne, form three flaps and pinch them in the center. Cook the pasta for 2 minutes in a large pot of salted water.

• Sauce

  In a saucepan, sweat the ginger with the butter, then add the cream and lemon zest. Leave the sauce to cook over a low heat until it reaches the desired texture.

• On the plate

  Place the ravioli on your plates, then generously coat with the sauce.

  Finish with the chopped herbs.