Serves 4-5
Pasta attachment
Brush
Pizza wheel
Rolling pin
Big wooden block
Baking parchment and tea towel
Little sieve
Salt 1tsp
Flour 255g (00 or Plain)
6 large eggs (2 whole 4 yolks)
Food process ingredients, pulse, then 1 min
Rest in floured cling film 30mins to 1 hour
Prep stuff, flour board, parchment, hands, rolling pin
Pizza wheel dough into quarters, pull 1 rewrap 3
Roll out
0x3, 1x3, 2x3
Laminate, fold and roll
Repeat above
0x2, 1x2, 2x2, so on
5 for papardelle
6 for tagliatelle (cook 1 min)
7/8 for ravioli
Flour and fold onto baking paper under dishtowel
Repeat with other quarters
Cut into whatever shape, flour nests
Can freeze here
Boiling salted water (1.5tsp per litre)
90 seconds pasta in water, use chopsticks
Drain and serve
Ravioli Fillings
Butternut Squash and Goats Cheese
- 1 small butternut squash, cubed roasted 40 mins, cut then mash into bowl
- 100g (half tub) soft goats cheese
- Small quarter onion fine dice and 2 cloves garlic minced, softened in butter or meat fat in pan
- 1 tsp cider or sherry vinegar
- 1/2 tsp lemon juice
- Salt to taste
- Sage?
- Mash above together
- Serve with rocket, maybe walnuts
- Butter and thyme for brown butter, can cook walnut in that. Can reduce white wine
- Salt and parmesan
Wild Mushroom: Sautéed mixed mushrooms (like porcini, portobello, or chestnut) provide a deeply savory, "meaty" texture. They are often blitzed into a rough paste with ricotta, garlic, and thyme. A Creamy Mushroom Sauce or a light white wine and garlic sauce highlights their earthy flavour.
Spring Pea and Asparagus: For a lighter, fresher option, use a filling of blitzed sweet peas, tender asparagus, and mozzarella or ricotta. Retailers like Waitrose often stock versions by brands like Dell'Ugo. Pair these with a Lemon Butter Sauce or a light basil pesto.
Uovo in Raviolo (Egg Yolk Ravioli): A show-stopping dish where a whole, runny egg yolk is encased in a ring of ricotta filling inside a large raviolo. When cut, the yolk breaks to create its own rich sauce.
