Sunday, 29 May 2011

Spinach & goats cheese ravioli


Pasta flour, 4 eggs, salt, olive oil, spinach, goats cheese, nutmeg, basil, oregano, red wine, passata tomatoes, garlic, basil oil, cherry tomatoes, parmigiano. 
1) Pour 8 ounces of grade 00 flour (pasta flour), 1 teaspoon of olive oil, a good pinch of salt, 3 whole eggs and 1 egg yolk into a bowl and kneed with your hands until you have a firm dough. Wrap this in cling film and chill in the fridge for 2-5 hours.

2) Combine spinach leaves and goats cheese with freshly grated nutmeg in a blender and set aside.

3) Crush 3 garlic cloves into a pan and pour in 2 tablespoons of basil oil. As the garlic sizzles add in a generous slosh of red wine, some dried basil and the tomato passata. Add some whole cherry tomatoes to poach in the sauce and simmer on a low heat.

4) Dust a worktop with pasta flour and roll out the dough into a sheet 1/3 of a centimetre thick. Cut out circles of pasta with a biscuit cutter (a champagne flute should do in a pinch!) and roll these through a pasta machine (or using a rolling pin if you don't have one) until you have a thin elipsis of pasta.
Add a teaspoon of the spinach mixture to the centre of the elipsis and fold in half, pinching the ends together firmly like a cornish pasty.
In the picture below you'll see the circles of pasta to the left and to the right, a finished piece of stuffed pasta.

5) When all the pasta shapes are stuffed, drop them into a large pan of hot, salted water. The pasta will sink to the bottom initially but when it is ready (2-3 minutes maximum unless your pasta is too thick) it will float to the top.

6) Remove the ravioli from the pan with a slotted spoon and transfer to a bowl. Spoon over some of the pasta sauce and sprinkle with dried basil and shaved parmeggian.

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