Helen RandellPork and spinach ravioli
April 25th 2010 22:54
Another of my cooking resolutions for this year was to make my own pasta. This is not a new experience for me, but it is certainly something I haven't done for quite a while.
Whenever I make pasta, I use Jamie Oliver's basic egg pasta recipe. I used to mix it together by hand, but since I saw him chuck all the ingredients into a food processor and set it off, now I do the same. When I have the time, I refrigerate the dough for about an hour to allow for better workability.
So, the basic dough recipe is 100g pasta flour and 1 egg per serve. Mix together until it all comes together. Wrap in gladwrap and chill for up to 1 hour.
Filling
Spinach and Pork Filling
300g pork mince
5-6 fresh sage leaves, finely chopped
salt and pepper
2 cups raw spinach, chopped
1 egg
1/4 cup Parmesan
To make the filling,
Mix seasonings into the pork and saute. When pork is halfway cooked, add the chopped spinach and finish sauteing until pork is fully brown and spinach is wilted. Add the rest of the ingredients, mix and set aside.
To roll out the dough, either use a pasta maker, or get out your rolling pin. Because I was making ravioli, all I needed to do was roll out a flat, lasagne sheet, however, if you are making fettucini or tagliatelle, all you need to do it slice through the pasta sheets.
There are a couple of ways you can make ravioli. You can either cut out pasta rounds and then fill and seal them, or you can make larger ones using two long sheets of pasta.
To do this lay one sheet on the bench and spoon the mixture onto the dough at regular intervals.
Run a wet pastry brush between the filling 'lumps' and around the edges then lay a second sheet over the top. Push down to seal all around the filling. Using a pastry cutter, cut into individual ravioli.
Cook ravioli in boiling water for 5-7 minutes until cooked through and al dente. Serve with a simple tomato sauce.
Another thing I can cross off my list
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I keep meaning to buy a pasta thing - to squish out and make my own!!
Good to be able to post again Helen
Comment by Lara M
Love Speaks
Food Slate
Comment by Helen Randell
Rough Cooking
If you don't have a pasta machine, just crack out the rolling pin. It will be a little more fiddly - but certainly means you can get the job done.