This is a very simple and easy to follow recipe for ravioli using three cheeses which serves 4 as a starter or two as a main course. First make the pasta by adding the flour to a large bowl, or just tip onto a large dry surface. Make a well in the middle and add the eggs, salt and olive oil. Gradually work the flour into the liquid in the middle until it starts to come together, it takes a but if practice but you soon get the hang of it. For a good tip watch this video https://www.youtube.com/watch?v=twG7PCPDPEE
When the mixture starts coming together knead it roughly until it it forms a shiny ball, this will take 5-10 mins, wrap in cling film and leave in the fridge.
Next make the tomato sauce, this is a classic Italian staple and can be eaten just with pasta. Add the olive oil to a pan over a medium heat and add the garlic and onion, fry until soft before adding the chopped chilli and finally the tomato, salt, and sugar. Leave on a low heat with the lid off until it reduces to a rough sauce, basically once the tomato has broken down, typically around 45 mins set aside until ready to use.
Next make the filling by simply combining the ingredients in a bowl into a smooth mixture; taste for seasoning.
You are now ready to put everything together, remove the pasta from the fridge a good 15 mins before you roll it out, preferably using a pasta machine. Roll the pasta out and then cur circles onto the sheets, use the beaten egg to wash around the circles before placing some filling in the centre, don;t use too much or they will burst, for more tips check this out although she uses a cutter but you’ll get the idea https://www.youtube.com/watch?v=kGCe_qujRtc
Place another sheet of rolled pasta over the layer with the disks cut out, use your hands to form the pasta around the filling making sure to get the air out as you go along before cutting the ravioli out into disks and placing on a floured tray to stop them sticking.
For the final dish warm the tomato sauce through and add the pasta to a boiling pan of salted water, they will take about 3 mins to cook. Serve with the sauce and a nice salad with balsamic vinegar.
This is a very simple and easy to follow recipe for chicken and mushroom ravioli which serves 4 as a starter or two as a main course. First make the pasta by adding the flour to a large bowl, or just tip onto a large dry surface. Make a well in the middle and add the eggs, salt and olive oil. Continue reading Chicken and mushroom ravioli with fresh tomato sauce
First make the walnut sauce:
The walnuts need to be shelled which is quite painstaking but necessary to remove the bitter flavour. There are two ways to shell them:
1. Cover them with boiling water, leave to stand for 3 minutes and drain. Rub in a clean tea towel which will remove some of the skins, peel the rest off with a small paring knife.
2. Place walnuts on a baking tray and place under a hot grill for a few minutes. This should make the skins crispy and easy to rub off in a clean tea towel.
Once the walnuts are shelled, place in a food processor with garlic, olive oil and cream and whizz to a creamy consistency. Season to taste. Set aside until required (when needed just warm through in asmall pan adding a few spoonfuls of pasta cooking water to thin down to the required consistency.
Next, make the pasta:
Put flour in food processor and add eggs. Whizz until it starts to come together. Tip out onto clean worktop and knead for 5 minutes. Roll into a thick sausage shape, wrap in cling film and chill for half an hour.
Make the filling:
Mix all ingredients together and season to taste.
Make the ravioli:
Once pasta is chilled, roll out using a pasta machine and make into ravioli using the filling (the shape is up to you – the ones in the picture are simply large squares folded over to make triangles, edges moistened with water to seal). Cook in gently boiling salted water for 2-3 minutes depending on the size. Warm the sauce and serve with the pasta.
Place the squash in a roasting tray, skin side down. Drizzle over the olive oil and sprinkle on the fennel, chilli, oregano, salt and pepper. Rub this mixture into the squash. Roast in a hot oven (abot 200C) for 20-30 minutes or until the squash is cooked (see Cook’s tip).
Once cooked, scrape the flesh into a bowl and discard the skin. Mash the flesh with a fork and add the nutmeg and parmesan. Taste and adjust seasoning if necessary. If the mixture is quite wet and sloppy you will have to place it in a sieve over a bowl to drain off excess water.
Make the pasta by putting the flour and eggs into a food processor and whizzing until it starts to come together. Tip onto a worktop and knead for about 5 minutes until you have a shiny dough. Roll into a sausage shape and wrap in cling film. Chill for half and hour. Roll out using a pasta machine.
Make the ravioli by placing small teaspoons of the squash mixture along a length of rolled out pasta, leaving 3-4cm between each spoonful. Using your finger dipped in water, moisten along and between the spoonfuls of filling. Place another sheet of pasta on top and gently press the pasta around the filling, trying to squeeze out any air pockets. Cut around each one to make the ravioli using a knife or fluted cutter .
Cook the ravioli in a large pan of gently boiling salted water for 2-3 minutes. Drain and transfer to a warmed serving plate. To make the sage butter heat the butter in a frying pan with the sage leaves and let it bubble until it turns foamy and then nutty brown. Pour straight onto the ravioli and serve at once.