STAINED GLASS RAVIOLI WITH FIG AND BALSAMIC
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.