Ingredients

• 4 quails’ eggs
• 500g/1lb 2oz ‘00’ flour
• plus extra for dusting
• 4 free-range egg yolks
• 2 tbsp olive oil
• plus extra for cooking
• 1 free-range egg
• beaten
• 225g/8oz soft goats’ cheese
• broken up
• 3 tbsp olive oil
• pinch ground cumin
• pinch ground turmeric
• 1 head cauliflower
• broken into florets
• 1 head purple cauliflower
• broken into florets
• 1 thyme sprig
• 1 bay leaf
• salt and freshly ground black pepper
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• 3 tbsp extra virgin rapeseed oil
• 8 capers
• roughly chopped
• 20g/¾oz golden raisins
• soaked in warm water and drained
• ½ tbsp finely chopped flatleaf parsley.
• nasturtium leaves and flowers
• to garnish
• watercress leaves
• to garnish

Directions

• Cook the quails' eggs in boiling
• salted water for 3 minutes. Plunge into a bowl of iced water for 3 minutes. Peel and set aside.
• To make the ravioli
• put the flour on a work surface and make a well in the centre. Add the egg yolks and oil to the well and gradually incorporate the flour to make a dough. Knead until smooth and wrap in cling film. Allow to rest for 1 hour.
• Preheat the oven to 180C/160C Fan/Gas 4.
• To make the cauliflower
• mix the oil with the cumin
• turmeric
• salt and pepper
• then rub the mixture all over the cauliflower. Place the florets on a large square piece of kitchen foil. Add the thyme
• bay and 50ml/2fl oz water.
• Fold the foil into a parcel by folding the long lengths together and scrunching up the ends. Bake for 20–25 minutes
• or until the cauliflower is just cooked. Open the parcel and allow the cauliflower to cool
• reserving the cooking juices.
• Return to the ravioli. On a lightly floured work surface
• separate the pasta into two pieces and roll each piece into a very thin rectangle. Brush one rectangle with the beaten egg.
• Scatter the cheese over the egg-coated pasta sheet in four piles
• allowing equal space between each pile. Cover with the second sheet of pasta and press down the edges and between the cheese to seal. Cut out four ravioli using a fluted cutter.
• Bring a pan of salted water with a dash of oil to the boil and cook the ravioli for 2 minutes
• until all dente.
• To make the dressing
• mix together the mustard
• vinegar
• oil
• capers
• salt
• pepper and a splash of water. Stir in the sultanas and parsley.
• Serve the ravioli with the cauliflower
• with dressing drizzled over
• garnished with the eggs
• nasturtium leaves and flowers and watercress leaves.