RO­MANI RAVI­OLI CA­CIO E PEPE (CHEESE & PEP­PER RAVI­OLI)

delicious - - PRODUCE AWARDS -

“CA­CIO E PEPE IS AR­GUABLY THE MOST CLAS­SIC RO­MAN RECIPE YOU’LL COME ACROSS. I THINK THIS WOULD HAVE TO BE MY FAVOURITE DISH FROM LA ROSA’S MENU.”

SERVES 6

You will need a pasta ma­chine for this recipe.

250g fresh ri­cotta 40g finely grated Pecorino Ro­mano 25g finely grated parme­san

1/4 tsp finely grated nut­meg 1 egg, lightly beaten Ex­tra vir­gin olive oil and baby basil

leaves (sub­sti­tute basil), to serve

PASTA DOUGH

330g strong (baker’s) flour 70g fine semolina plus ex­tra to dust 4 eggs, lightly beaten

PECORINO SAUCE

150g un­salted but­ter, chopped 150g finely grated Pecorino Ro­mano 1 tbs lemon juice

For the pasta dough, place flour, semolina and 3 tsp fine sea salt in a food pro­ces­sor and whiz un­til com­bined. With the mo­tor run­ning, grad­u­ally add egg and whiz un­til a ball forms. Pulse for 1 minute, then trans­fer to a clean work sur­face and knead by hand for 2 min­utes. Cut dough into 4 even pieces, en­close in­di­vid­u­ally in plas­tic wrap and rest for 30 min­utes.

To make the ravi­oli fill­ing, place ri­cotta, pecorino, parme­san and nut­meg in a bowl, sea­son and stir un­til well com­bined.

To make the ravi­oli, work­ing with 1 piece of dough at a time, place dough on a floured sur­face and press to flat­ten slightly. Start on the thick­est set­ting of your pasta ma­chine. Run dough through 2-3 times, fold­ing it in half each time, un­til elas­tic. With­out fold­ing in half, keep rolling the dough through the set­tings, re­duc­ing the thick­ness each time, un­til 1.5mm thick. Place pasta on a lightly floured tray and cover with a clean tea towel while you roll re­main­ing dough.

Lay pasta strips on a sur­face dusted with semolina. Spoon 1 heaped tsp fill­ing at 7cm in­ter­vals along cen­tre of a strip. Brush lightly with egg. Cover with a sec­ond strip and, us­ing your fin­gers, tightly press strips to­gether, mak­ing sure fill­ing is sealed in the cen­tre with no air pock­ets. Us­ing a crin­kle-cut ravi­oli cut­ter or a knife, cut strips into in­di­vid­ual ravi­oli. Re­peat with re­main­ing strips and fill­ing. Trans­fer ravi­oli to a tray dusted with semolina, cover and chill un­til needed.

For the pecorino sauce, place but­ter and 200ml wa­ter in a small saucepan over high heat and bring to the boil. Re­move from the heat and stand for 10 min­utes to cool slightly. Whisk in pecorino, lemon juice and 2 tsp freshly ground black pep­per.

Bring a large saucepan of salted wa­ter to the boil over high heat, then re­duce heat to medium. In batches, cook ravi­oli for 2-3 min­utes or un­til al dente. Drain.

Di­vide ravi­oli among serv­ing plates and top with a ta­ble­spoon of pecorino sauce. Driz­zle with oil, and scat­ter with freshly ground black pep­per and baby basil to serve.

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