HH Cookshop Recipes (2017) - Pork & Parmesan Ravioli

a recipe for success

Pork and Parmesan Ravioli by Nigel Slater

PrepTime: 1hour - 2hours CookingTime: 10 - 30minutes

For the pasta, pile the flour onto a clean work surface, make a well in the centre and break in the eggs, gradually mix together to form a soft dough. Knead the dough for 5 minutes, or until smooth. Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes. Divide the dough into 4 pieces and follow the instructions for your pasta machine until you have sheets of pasta which are quite thin, but still easy to handle without tearing. Repeat with the other pieces of dough. Once the pasta sheets have reached the ideal thickness, dust with semolina and set aside for 10 minutes. Meanwhile, for the filling, heat the oil in a saucepan over a medium heat. Add the pork mince, garlic, onion and celery and fry gently for 12-15minutes, or until the pork has browned and the vegetables have softened. Remove from the heat and set aside to cool. For the tomato sauce, heat the oil in a separate frying pan over a medium heat. Add the garlic, celery and onion and fry for 6-8 minutes, or until just coloured. Add the passata and 300ml of water, stir the mixture well and bring to the boil. Reduce the heat and simmer gently for 30 minutes, then stir in the basil, oregano, sugar and salt. Keep warm. When the filling mixture has cooled, blend it to a rough paste in a food processor, then transfer to a bowl. Beat in the eggs, parsley, parmesan and 3 tablespoons of the tomato sauce until well combined. When all of the pasta has been rolled out thinly, use your Dexam Ravioli Stamp to cut out your shapes. Spoon a little of the filling mixture into the centre of half of the ravioli shapes. Brush the edges of each onewithwater and press a ravioli top onto each one, sealing the edges and squeezing out asmuch air as possible in the process. To cook the ravioli bring some water to the boil and a good pinch of salt. Drop the ravioli in to the water in small batches and cook until they float to the surface. Serve in warmed pasta bowls with a topping of the tomato sauce and a grating of Parmesan.

Serves: 6people Ingredients For the pasta 400g ‘00’ flour 4 free range eggs

For the filling 3 tbsp olive oil 500g pork mince 3 garlic cloves (finely chopped) 1 onion (finely chopped) 1 celery stalk (trimmed, finely chopped) 2 free-range eggs 3 tbsp chopped fresh parsley 3 tbsp grated parmesan, plus extra to garnish 3 tbsp tomato sauce (see below) For the tomato sauce 3 tbsp olive oil 3 garlic cloves (finely chopped) 1 celery stalk (trimmed, finely chopped) 1 onion (finely chopped) 700g passata 2 tbsp fresh basil (chopped) 2 tsp dried oregano

1 tsp caster sugar pinch salt (to taste)

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