Pur­ple goats cheese stuffed ravi­oli with tomato and wal­nut sauce (serves 4)

Friday - - Leisure -

Prep time: 30 mins Cook­ing time: 25 mins

For the pasta dough: 3 small beets, scrubbed and trimmed olive oil salt and pep­per 3 large eggs, at room tem­per­a­ture 1-1/2 cups all-pur­pose flour, plus ex­tra for dust­ing 1/2 cup semolina flour For the fill­ing, mix and re­frig­er­ate: 300g goat cheese 200g grated moz­zarela, ex­tra for gar­nish­ing 4 tbsp chopped basil 1 egg salt and pep­per For the sauce: 2 tbsp ex­tra vir­gin olive oil 2 tbsp finely chopped wal­nuts 4 fresh chopped toma­toes 2 tbsp chopped basil 1To

pre­pare pasta dough, pre­heat oven to 200°C. Line a small bak­ing pan with foil. Place beets on the foil. Driz­zle with a lit­tle olive oil and sea­son with salt and pep­per. Roast for 45 min­utes. Set aside to cool. Peel and puree un­til smooth. Add the two flours a ta­ble­spoon at a time and pulse food pro­ces­sor un­til mix­ture comes to­gether to form a dough that is not dry, but is a bit sticky. 2Re­move

the dough onto the counter and knead a lit­tle. Place on a sheet of floured cling­film and wrap. Let it rest at room tem­per­a­ture for about 20 min­utes. 3Make

thin pasta sheets us­ing a pasta ma­chine. Keep cov­ered. 4Cut

out pasta sheets that are slightly big­ger than the ravi­oli mould. Dust a bit of flour over the ravi­oli mould. Lay one sheet on top of the mould and gen­tly make in­den­ta­tions into the wells of the mould. 5Fill

a pip­ing bag with a small noz­zle with the pre­pared fill­ing and pipe about a heaped tea­spoon of the fill­ing into each well. 6Us­ing

a small pas­try brush, moisten dough with wa­ter. Lay a sec­ond sheet of pasta on top. Gen­tly run a rolling pin over the top to en­sure that the two sheets stick to­gether. In­vert the mould and us­ing a fluted pas­try wheel, sep­a­rate the ravi­o­lis from each other. 7Place

on a floured bak­ing sheet. Re­peat with the re­main­ing dough and fill­ing. 8Bring

a large pot of well salted wa­ter to a boil. Cook ravi­oli for about 6-7 min­utes and drain, keep­ing warm. 9To

pre­pare the sauce, heat oil in a large skil­let. Add wal­nuts and half the basil. Toss for a minute and then add toma­toes. Cook un­til toma­toes are com­pletely soft and mushy, 10-12 min­utes. Sea­son with salt and pep­per. 10To

serve, place a por­tion of warm ravi­oli on a plat­ter in a sin­gle layer and spoon some of the pre­pared sauce over. Gar­nish with re­main­ing basil, cheese and serve.

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