RICOTTA ‘MEATBALL’ & MACARONI SOUP

PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 4

3 cups (210g) fresh breadcrumbs 2 tablespoons water

1 cup (110g) coarsely chopped

roasted walnuts

1 cup (240g) fresh ricotta

(see tips on page 79)

¾ cup (60g) finely grated parmesan

(see tips on page 79)

2 free-range eggs, beaten lightly ¼ cup finely chopped fresh basil 2 litres (8 cups) salt-reduced

vegetable stock

2 cups (500ml) water, extra

120g macaroni

2 tablespoons small fresh basil leaves ¼ cup shaved parmesan, to serve

1 Combine breadcrumbs and the water in a large bowl; stand for 5 minutes. Add walnuts, ricotta, parmesan, egg and chopped basil; season, stir until combined. With damp hands, roll level tablespoons of mixture into balls; place on an oven tray. Refrigerate for 30 minutes.

2 Place stock and the extra water in a large saucepan; bring to the boil. Add ricotta balls; reduce heat, simmer for 6 minutes. Add the pasta; bring to the boil. Reduce heat; simmer until pasta is tender.

3 Ladle soup into bowls; serve topped with basil leaves and shaved parmesan. 1 Preheat oven to 220°C/200°C fan. Line two oven trays with baking paper.

2 Heat half the butter and half the oil in a large heavy-based frying pan over high heat; cook half the mushrooms (see tips) and half the eschalots, stirring occasionally, for 4 minutes or until golden. Season. Transfer to a medium bowl. Repeat with remaining butter, oil, mushrooms and eschalots. Cool.

3 Meanwhile, process cream cheese and eggs until smooth. Add cheese mixture to mushroom mixture with parmesan and chopped parsley; stir to combine.

4 Place a pastry sheet on each oven tray. Spread mushroom mixture evenly between sheets into a 16cm round, leaving a 4cm border. Brush border with a little of the extra egg. Fold, then tuck in pastry corners, then remaining sides to partially cover filling and create a rim. Brush pastry rim with a little more egg. Place ricotta and thyme on filling.

5 Bake tarts for 15 minutes or until pastry is puffed and golden. Serve tarts topped with extra parsley leaves.