Three cheese Ravioli with tomato sauce

chicken and mushroom ravioli

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. Continue reading “Three cheese Ravioli with tomato sauce”

Chicken and mushroom ravioli with fresh tomato sauce

chicken and mushroom ravioli

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.¬† You have to make your own pasta but the best things in life need a bit of effort Continue reading “Chicken and mushroom ravioli with fresh tomato sauce”

Ravioli with walnut 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.

Butternut squash ravioli with sage butter

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.