Ricotta and Thyme Ravioli with Broad Bean Sauce

Warm the olive oil in a sauté pan over a medium-high heat. Add the prosciutto and shallots and cook gently until the shallots are golden and tender, about 5 minutes.

Roughly chop 300 grams of the broad beans and add to the pan along with the stock. Bring to the boil, simmer for 2 minutes, then tip the contents into a strainer over a bowl and reserve the
cooking liquid.

Cool, then combine with the ricotta, the parmesan, egg yolk and pepper to taste. Mix well. If the mixture is not as stiff as cold cookie dough, add some breadcrumbs to thicken it.

Lay out several wonton wrappers at a time and brush the edges with water. Place 1-2 teaspoons of filling in the middle of each square.
Place another wrapper on top and seal, pushing out any air as you do so and trimming any excess dough to neaten the edges.

To make the sauce, reheat the reserved cooking liquid in the sauté pan and add the butter, the rest of the broad beans and the thyme leaves. Cook over a low heat for 2-3 minutes.

Bring a pot of salted water to a rolling boil. Cook the ravioli for 3 or 4 minutes or until they float to the top. Remove with a slotted spoon and divide between serving plates. Spoon over the sauce,
sprinkle with grated parmesan and serve. Serves 6-8

Wine Match: Matariki Aspire Chardonnay 2002