IMPRESS your friends with this recipe for home made pasta and warming pea soup.

Mushroom ravioli with pea soup

(makes 4)

1 kilo bag of frozen peas

2 cloves of crushed garlic

1 peeled and sliced onion

250g of sliced mushrooms

150g of goats cheese

250g of sieved flour

12 egg yolks

Method

Pasta: Separate your 12 eggs – keep the whites for meringue

Sieve the flour into a food processor

Add the yolks

Mix until it has formed a sticky dough

Remove and knead on the table top until smooth and shiny

Cling film and allow to rest .

Ravioli filling: In a heavy bottomed sauce pan, heat up a good glug of vegetable oil

Once warm, add half the sliced onion and 1 clove of crushed garlic

Fry until the onions have softened

Next, add the sliced mushrooms

Cover with a lid

Stir occasionally

Once the mushrooms are completely cooked, tip in to the food processor and mix until a rough paste consistency

Place into a bowl

Add the goats cheese

Mix thoroughly and taste

Add salt and pepper

Allow to cool

Pea soup (possibly the easiest in the world): Fry off remaining onion and garlic

Add frozen peas

Cover with cold water

Bring to the boil

Blend with a hand blender until smooth

Add salt to taste

Leave on a low heat

To assemble the ravioli: You would be better off with a pasta machine

Roll the pasta through the machine until thin

Lay out the strips of pasta

Using an ice cream scoop, scoop the mushroom filling and place on the pasta; leave a space of 2 fingers between each scoop

Next, using your finger or a pastry brush, dab around the filling with water

Place a similar sized sheet/ strip of pasta on top

And gently push the pasta around the filling

Cut each ravioli out using a round cutter

Place into boiling water for a few minutes

Then straight in to a hot bowl of pea soup

Tip: This may seem tricky but practice makes perfect.

MASTERCHEF winner Claire Lara is joint head chef at the Riverhill Hotel, Oxton