• Recipe by Jacques Erasmus

    Shaved biltong and pea open ravioli

    Serves: 6
    Cooking Time: 30 mins


    • 400g very moist biltong
    • 12 fresh lasagne sheets
    • 500g fresh peas
    • 75g Parmesan, finely grated
    • 125ml (½ cup) extra virgin olive oil
    • juice ½ lemon
    • splash white wine vinegar
    • 6 very fresh eggs
    • large handful fresh sugar snap peas, split in half lengthways
    • 50ml fresh parsley/fennel, torn
    • black salt flakes, to taste



    Using a very sharp knife, slice the biltong into paper-thin wafers and set aside.


    Bring a saucepan of salted water to a rolling boil, add the pasta sheets and peas and boil, 2 – 3 minutes. Drain and place in a mixing bowl. Add the Parmesan, olive oil and lemon juice and toss lightly.


    Bring another saucepan of water to a simmer and add the splash of vinegar. Poach the eggs in the simmering water until the white is set and the yolks are still runny, 4 – 5 minutes.


    Spoon the peas and pasta sheets into 6 serving bowls and top with the biltong slices and soft-poached eggs. Arrange some sugar snap pea halves around each plate and finish with a sprinkling of parsley and black salt to serve.