Better Homes and Gardens (Australia) - - Pasta Special -

Prepa­ra­tion time 45 mins plus 30 mins chill­ing

Cook­ing time 10 mins

Serves 4-5 (makes 30 ravi­oli)

400g plain flour, plus ex­tra to dust Pinch fine salt

4 free-range eggs

1/4 cup small flat-leaf pars­ley leaves 500g fresh full-cream ri­cotta 20g parme­san, finely grated,

plus ex­tra shaved to serve Finely grated zest and

juice of 1/2 le­mon

Pinch of ground nut­meg Sea-salt flakes and freshly ground

black pep­per, to sea­son

2 Tbsp ex­tra vir­gin olive oil

1 brown onion, finely diced

80g but­ter, chopped

5 figs, sliced into thin wedges 2 cloves gar­lic, minced

4 tsp finely chopped fresh rose­mary Bal­samic glaze, to driz­zle STEP 1 Make pasta fol­low­ing steps 1-8 of Home­made egg pasta on page 88, rolling out pasta to 4mm thick. Scat­ter half of each pasta sheet with pars­ley, then fold over to sand­wich. Roll through pasta ma­chine again then, us­ing a large sharp knife, cut sheets (see left).

STEP 2 To make fill­ing, put cheeses, zest, juice and nut­meg in a large bowl. Stir un­til well com­bined. Sea­son.

STEP 3 To as­sem­ble ravi­oli, work with 4-5 rect­an­gles at a time, brush­ing each piece of pasta with a small amount of wa­ter, add fill­ing, fold, seal (see left).

STEP 4 Heat oil in a large non-stick fry­ing pan over medium-high heat. Add onion and cook, stir­ring, un­til soft. Add but­ter, figs, gar­lic and rose­mary and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til figs be­gin to caramelise.

STEP 5 Mean­while, put ravi­oli in a large sau­cepan of boil­ing, salted wa­ter. Once ravi­oli rise to sur­face, cook for 30 sec­onds, re­move with slot­ted spoon and gen­tly toss through fig mix­ture. Sea­son. Serve driz­zled with bal­samic and topped with ex­tra parme­san.

CUT SHEETS into thirty 8cm wide by 16cm long pieces. Set aside and dust with flour. ADD FILL­ING by dol­lop­ing 2 tsp in the cen­tre, onethird of the way up each rec­tan­gle. FOLD PASTA up and over so the fill­ing is in the cen­tre, form­ing a square. SEAL RAVI­OLI by us­ing fin­ger­tips to ex­pel air and mould pasta around fill­ing.

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