Shaved biltong and pea open ravioli

November 10, 2013 (Last Updated: January 11, 2019)

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.


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