CELEBRATE RAVIOLI DAY

USE THIS BASIC RECIPE AND THEN CHOOSE YOUR FAVOURITE FLAVOURS FOR THE FILLING TO CREATE THE PERFECT PASTA DISH

RAVIOLI

Anyone can produce their own homemade pasta with this basic ravioli recipe.

INGREDIENTS

490g plain flour or 400g fine Italian ‘00’ flour 4 eggs

Filling:

250g mascarpone

40g (1/2 cup) shredded pecorino or parmesan 200g fresh ricotta

2 tablespoons fresh chives, chopped

METHOD Step 1:

Place flour in a mound on a clean work surface. Make a well in the centre and add the eggs. Gently whisk the eggs with a fork, while using your other hand to secure the walls of the flour mound. Draw in the flour as you whisk.

Step 2:

Bring the dough together and knead for 5 minutes or until elastic and smooth. Sprinkle the dough with flour, then wrap it in plastic wrap and set it aside for 30 minutes to rest.

Step 3:

Divide the dough into 4 portions. Flatten 1 portion slightly. Set the pasta machine on the widest setting and flour the machine and dough well. Feed the dough through the machine.

Step 4:

Repeat 6 more times, folding the dough into thirds and turning it 90 degrees until it’s smooth and the same width as the pasta machine (at least 12cm). Halve crossways. Continue to feed each dough half through the machine, separately, without folding, narrowing the machine settings 1 notch at a time, until you reach the second-last setting. The pasta should be about 1mm thick. Repeat the process with the remaining 3 dough portions to make another 6 sheets of pasta for the ravioli.

Step 5:

To make the filling, combine 250g mascarpone, 40g (1/2 cup) shredded pecorino or parmesan, 200g fresh ricotta and 2 tablespoons of chopped fresh chives in a large bowl. Season.

Step 6:

Place one of the prepared pasta sheets on a well-floured work surface. Place heaped teaspoons of the filling at 5cm intervals, in 2 rows on the sheet, making sure to leave a 2cm border around edges.

Step 7:

Brush around the filling with water — this helps to keep the ravioli sealed. Top with a second pasta sheet and press firmly around the filling in order to seal the ravioli and remove air pockets.

Step 8:

Cut between the filling to make 5cm square ravioli. Transfer the ravioli to a tray lined with

TOMATO PESTO

This recipe goes perfectly with the three cheese and chive ravioli.

INGREDIENTS

270g jar semi-dried tomatoes, drained 40g (1/4 cup) natural almonds, chopped 1 clove garlic, roughly chopped 2 tablespoons roughly chopped basil 1 tablespoon lemon thyme leaves 125ml (1/2 cup) extra virgin olive oil

METHOD Step 1:

Process tomatoes, almonds, garlic, basil and lemon thyme until roughly chopped. Add 60ml (1/4 cup) oil and process until finely chopped. Transfer to a bowl, cover, then refrigerate until needed. Makes 1 cup.

Step 2:

Heat remaining 60ml (1/4 cup) oil in a large saucepan over medium heat. Add pesto and stir until just warmed through. Step 3:

Using a slotted spoon, transfer cooked ravioli to pan. Add 1/2 cup reserved cooking water and toss until ravioli are lightly coated. floured non-stick baking paper. Continue with the remaining pasta and filling.

Step 9:

Cook half of the ravioli in a large saucepan of salted boiling water for 3–4 minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with remaining ravioli until all is cooked.