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Ravioli with Thyme, Taleggio and Walnuts and Ravioli with Pecorino and Sundried Tomato

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Last weekend I decided to make fresh pasta. I hadn’t made pasts in ages, and I was a little apprehensive about setting up the pasta machine and actually using it again.

Of course I had forgotten how easy it was…even if I had to be reminded how to to use it via a YouTube video…

I followed faithfully a recipe from Jamie Oliver ‘s Cook with Jamie. I am a huge fan of Jamie Oliver and have every cookbook. I think that Cook with Jamie is a really great book with its no nonsense approach to basic cooking skills.

I will therefore refer the reader directly to the link for the recipe: http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta

This recipe makes quite a lot of pasta dough. I suggest halving the quantities to make about 12 large ravioli.

I mixed in fresh thyme leaves to half of the dough before the kneading stage to make the Thyme, Taleggio and Walnut Ravioli.

For each kind of ravioli, use the pasta machine to roll the dough so you have 2 thin sheets. It’s important to roll the pasta sheets so they are very thin; I didn’t quite get the sheets thin enough so the pasta was a little thick.

Thyme, Taleggio and Walnuts Ravioli

Combine a small handful of fresh thyme leaves,100 gms or so of taleggio and a dozen or so walnuts chopped.

Ravioli with Pecorino and Sundried Tomato

Combine 100 gms or so of pecorino and a small handful of chopped sundried tomatoes.

For each kind of ravioli, place 6 small spoonfuls of each mixture on one pasta sheet, allowing for a border when you come to cut the ravioli. Moisten the exposed pasta and put the other pasta sheet on top. Press down to divide the sheets into 6 and, making sure you don’t trap any air with the filling, seal the ravioli edges.

Cut pasta into shapes using a pastry cutter or a sharp knife. I dusted the ravioli with a little flour to help them keep their shape as I wasn’t cooking them for an hour or so.

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Bring a large saucepan of salted water to the boil and put the ravioli in. Cook for 5 minutes until al dente.

For a quick sauce, heat a little butter in a frying pan until the butter foams; pour over both kinds of ravioli and serve with additional shaved pecorino.

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