Having recently been given a pasta maker, I am enjoying experimenting with it!
I 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
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.
- 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.
- 4 fillings
- 1 egg, beaten
- a stock cube, olive oil, and 1-2 tsp. of mixed herbs
- Roll out the pasta into sheets.
- Place one sheet on a well floured surface and then paint the surface with the egg.
- 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).
- Place the second sheet over the first, and seal portion in place – try to squeeze any excess air out.
- Cut the ravioli into individual pieces. Then make sure they are securely sealed.
- Bring a pan of water to the boil. Add a stock cube, herbs, and the ravioli.
- Cook for 2-3 minutes.
- Serve with a little of the stock, a drizzle of olive oil, plus a little seasoning if required.