Having recently been given a pasta maker, I am enjoying experimenting with it!

DSC00778I made 4 fillings and then rolled out a couple of the sheets of pasta to bundle them into.  When I do this again, whatever the fillings, I will simply serve these in the stock which I’d cook the ravioli in – with a few extra herbs. If the filling mixture seems too runny, add breadcrumbs.

Butternut Squash and Spinach

  • ~50 g of squash
  • ~30 g of frozen, or cooked spinach
  • 1/2 a stock cube
  • pepper

Cube the the squash, and cook for about 10-15 minutes in water. Squeeze as much water from the spinach as possible, then blend with spinach and stock cube – season with pepper, salt shouldn’t be needed. Blitz in a mixer, until smooth.

Spinach and Cream Cheese

  • ~50 g of frozen, or cooked spinach
  • ~50 g of cream cheese
  • 1/2 tsp. of paprika
  • salt & pepper

Again, squeeze as much water from the spinach as possible. Combine, or blitz,  the ingredients. Taste and season.

Mushroom and truffle

  • a dash of olive oil
  • 1 shallot, or 1/2 a small onion, diced
  • 3-4 mushrooms, any will do, chopped
  • 1 small truffle, finely chopped, or truffle oil instead of the olive oil

Fry the shallot or onion until translucent. Add the mushrooms and cook for 5 or so minutes – until cooked – then blitz all the ingredients, including the truffle, until smooth

Duck liver ‘parfait’

  • Duck liver pate

I cheated and just used a good pate. Season well with pepper, and a little squeeze of lemon.

Pasta

  • 1 cup of flour
  • 1 egg

Use a cup of flour per egg – I normally do 2 or 3 eggs’ worth at a time. Combine, and kneed for 5 or so minutes. Let the dough chill  in the fridge for 30 or so minutes before using.

Ravioli

  • 4 fillings
  • 1 egg, beaten
  • a stock cube, olive oil, and 1-2 tsp. of mixed herbs
  1. Roll out the pasta into sheets.
  2. Place one sheet on a well floured surface and then paint the surface with the egg.
  3. Use a teaspoon to put dollops of the filling along the pasta. (I did two rows, with each pair about 2.5 cm / 1 inch apart).
  4. Place the second sheet over the first, and seal portion in place – try to squeeze any excess air out.
  5. Cut the ravioli into individual pieces. Then make sure they are securely sealed.
  6. Bring a pan of water to the boil. Add a stock cube, herbs, and the ravioli.
  7. Cook for 2-3 minutes.
  8. Serve with a little of the stock, a drizzle of olive oil, plus a little seasoning if required.
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