Matt's Homemade Ravioli
Blog Entry: Monday 30 Mar 2009
My first offering is homemade ravioli with mascarpone, sage butter, rocket and pine nuts.
Fresh pasta tastes totally different to the dried stuff and although it takes a while to put the dough together, it’s definitely worth it.
Once you’ve mastered it, this recipe is a real winner as you can stuff your ravioli with many different flavours. Particular favourites of mine are butternut squash with sage, slow cooked oxtail, and garlic mushroom.
The mascarpone in this dish creates an amazing base flavour to which we add the sage butter, rocket and pine nuts. The flavours are deliberately quite simple so the fresh pasta can sing at you!
Ingredients:
3 large eggs
A pinch of salt
300g flour
1kg mascarpone
4 large eggs
Sea salt and freshly ground black pepper
A little nutmeg, freshly grated
3tbsp parmesan, finely grated
100g of unsalted butter
10 sage leaves
Bunch of rocket
100g pine nuts, toasted
Parmesan cheese
Method:
1. Whisk three eggs in a bowl with the salt.
2. Place the flour into a second bowl and make a well in the centre. Pour in the eggs and stir into the flour, then fold with your hands until the mixture forms a dough.
3. Flour a work surface and knead the dough, pushing it away and pulling it back. Do this for 10-15 minutes, until the dough is elastic. Leave to rest for 30 minutes.
4. Roll the dough to 2.5mm thick, and then cut into 25cm by 10cm strips. Cover with a damp tea towel and set aside.
5. Place the mascarpone in another bowl and add three eggs. Season, add the nutmeg and mix.
6. Whisk the remaining egg in a bowl to brush over the pasta dough. Cut the pasta dough into squares. Lay a square onto the surface and place a spoon of the mascarpone in the centre. Brush around the edges with the whisked egg, then seal another square of pasta on top. Place on a floured tray, repeat and put in the fridge.
7. When ready to eat, put the butter into a pan with the sage. Heat until the butter has melted and set aside.
8. Boil a pan of salted water, add the ravioli and cook for around two minutes until al dente.
9. Add the rocket, toasted pine nuts and sage butter mix to the pan so the rocket just softens with the butter, finish with a little parmesan.
Enjoy!
Leave a reply