By Simon  , , ,   

August 8, 2013

What can I say about wonderful Ravioli.......I love the secrets that these little pockets of pasta hold inside, the colours of the rainbow, deep spinach green, reds of ripe beetroot, the darkness infused black of squid ink, magical flavours, aromas that wake up our senses. It's like anything can happen - plain and simple and textures of many different flours, in any shape that your heart desires. Just simply set your filling of the day.......and here's a few.....smoked mozzarella and ricotta with fresh tomato sauce, pumpkin and squashes! spinach drizzled with sage butter and pine nuts, salmon, prawn and muscle sauces, mushrooms, walnuts, simple fresh herbs, pestos, meat, vegetables and fish.....it just goes on and on.......blissful as a quick and simple lunch, draw dropping dinners, a real show stopper.......I love the part of a sharing meal, the noise, the anticipation, the conversation.....then a silence envelopes only disturbed by the clattering of a fork against a plate, a sigh of joy and then big, empty dishes with fingers licked clean and a massive smile of satisfaction......you know the one....my liver is smiling from within.

  • Prep: 15 mins
  • Cook: 5 mins
  • Yields:


1 Quantity of fresh pasta


Remove your pasta from the fridge and roll it out (use a little at a time or it may dry out) to a thickness of 1mm.You should be able to see your hand through the from the other side because it's almost transparent.  If using a pasta machine, use the thinnest setting.  Remembering to lightly dust your work surface, pasta and rolling pin with flour. Cut long lengths in half for ease of handling and at this stage remember to only dust the underside of your pasta not the top.  Place heaped tsps of your filling onto one part of the pasta lengths.  Spacing them wide enough apart to allow for the shape you want and not so spaced that you waste pasta (aim for 2mm between the mound of stuffing and the edge of your ravioli.  Lay a second sheet of pasta face down, with the flour side up, over your filling and press gently around to expel any air.  Now cut your pasta into ravioli using a cutter, glass or square shapes using a pastry wheel.  Place the ravioli on a floured tray and dust with a little semolina flour, spacing apart in a single layer.  Set aside until ready to use (no longer than 1 hour or your ravioli will stick).  If you are making them in advance either freeze them at this stage or par boil them and toss in a little oil.

Bring a large saucepan of salted water to the boil and cook your little delights for 3 to 5 mins or until pasta is al dente.  Strain through a colander, add the pasta to your sauce in the pan and gently toss or stir to combine.  Serve on warm plates immediately


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