PICK OF THE PLOT

PAY HOMAGE TO QUEENS­LAND’S DY­NAMIC PRI­MARY IN­DUS­TRY BY COOK­ING WITH A RAIN­BOW OF FLAVOUR-RICH VEG­ETA­BLES

The Gold Coast Bulletin - Gold Coast Eye - - FULL - WORDS: JAVIER CODINA

FRESH PEA RAVI­OLI AND RED CAP­SICUM COULIS

IN­GRE­DI­ENTS

RAVI­OLI STUFF­ING 200g fresh green peas, pod­ded 4tbs ex­tra vir­gin olive oil 2 cloves gar­lic, sliced 2 large golden shal­lots, sliced 50g pancetta or Span­ish ja­mon, finely chopped 100g goats’ cheese 20ml pour­ing cream 8 fresh lasagne sheets RED CAP­SICUM COULIS 4 large red cap­sicums 50g un­salted but­ter, diced 2tsp fresh le­mon juice Sea salt Black pep­per 2 sprigs mar­jo­ram, picked, to gar­nish if de­sired

METHOD

RAVI­OLI STUFF­ING: In a pot of boiling wa­ter, cook the green peas for 1 min. Im­me­di­ately drain, re­fresh un­der cold run­ning wa­ter, drain and re­serve. In a large pot on medium heat, add the oil, then saute gar­lic and shal­lots for about 2 mins un­til cooked. Do not brown. Stir in the ja­mon and cook for 1 min. Add the peas (re­serv­ing 1tbs, to gar­nish) and mix well then add goats’ cheese (re­serv­ing 1tbs, to gar­nish) and cream. Mash to a fine to medium mix­ture. Set aside to cool. Place one pasta sheet on a well-floured sur­face. Place heaped tea­spoons of mix­ture at 5cm in­ter­vals, in 2 rows, on the sheet leav­ing a 2cm bor­der around edges. Lightly brush around the fill­ing with wa­ter. Top with a sec­ond pasta sheet and press firmly around the fill­ing to seal and re­move air pock­ets. Cut be­tween the fill­ings to make 5cm-square ravi­oli. Trans­fer the ravi­oli to a tray lined with floured non-stick bak­ing pa­per. Con­tinue with the re­main­ing pasta and fill­ing. RED CAP­SICUM COULIS: Cut the cap­sicum length­ways and re­move the seeds. Process the cap­sicum to form a puree. In a pot on medium heat, re­duce the cap­sicum puree to one-third of its vol­ume. Pass through a fine sieve then place back into the pot on a low heat. Add but­ter to the cap­sicum. Do not al­low to boil. Add le­mon juice, sea­son, re­serve and keep warm. In a large pot of salted boiling wa­ter, cook the ravi­oli for 4 mins or un­til al dente. Re­move with a slot­ted spoon. Spread the cap­sicum coulis on the base of each plate then add the ravi­oli. Gar­nish with mar­jo­ram and re­served peas and goats’ cheese.

SERVES: 4

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