RAVIOLI WITH RICOTTA & LEMON (serves 4)
Posted May 2017, next recipe Mid June 2017
1 Cup 00 flour (or half a cup of Durum wheat flour and 00 flour)
1 Large Organic egg
1 Large Organic egg yolk
Drops of water if necessary
Good pinch of salt
Traditional hand turned pasta machine - they are very easy to use so don't be frightened and they simply are a must for fresh pasta. Roll your the dough ball a little with a rolling pin, the using the lowest setting run it through the machine, working up to a fine sheet.
Put the flour in a food processor with salt and eggs.
Blend for about 10 seconds.
If needed add drops of water until you have a firm, not dry, dough.
Leave to rest in a plastic bag at room temperature for about an hour.
Cut into about 6 pieces.
Leaving 4 in the bag so they don’t dry out, roll the other 2 through the pasta machine (gradually reduce the setting until at finest)
Place 2 rolled-out dough pieces side by side on work service
On 1 piece place a teaspoon of the filling at 2 inch intervals (depending how big you want your raviolis)
With a small pastry brush, brush lightly around each mound with water.
Lay other piece over it, pressing down around each ravioli to exclude all air bubbles.
Trim around each ravioli and place on floured tray.
Put all trimmings back in bag to rest while rolling out other pieces so they don’t dry out.
When the raviolis have been formed bring large pan of salted water to a rolling boil.
Put all raviolis in as quickly as possible and bring back to boil for 1-2 minutes, testing to see if done.
Drain and have ready large platter.
Put on platter, dab with about 1 oz of butter and add a little salt.
Spoon over tomato sauce and sprinkle with parmesan and torn basil leaves.
Drizzle with olive oil and serve.
250 grams (9 oz) ricotta
grated rind of 2 lemons
2 Tablespoons of marscapone
2 Tablespoons grated parmesan
Mix all ingredients lightly in a bowl with a fork. Do not over mix. Taste and adjust seasoning to your liking.
About 1 ½ kilos (3 lbs) tomatoes
3 -4 cloves of garlic
Extra virgin olive oil
½ tsp sugar
Blanch tomatoes in boiling water for 10 seconds then peel taking out core if green
Either chop roughly or put in food processor and pulse to chop roughly
Chop garlic roughly
Put in wide preferably stainless steel pan (wide so the tomatoes reduce quickly and keep their fresh taste and color)
Add 3-4 tblsp of olive oil and let sizzle for about 15 seconds
Add tomatoes and cook over moderately high heat adding a tsp of sugar and salt to taste, and a few torn basil leaves.
Reduce sauce until thickened. Taste and season adding more sugar or salt depending on how ripe and good the tomatoes.
At the end add a few more torn basil leaves.