Fresh Pasta

Source: Serious Eats

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

Serves 4

• 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

1. Serve with rocket, maybe walnuts
2. Butter and thyme for brown butter, can cook walnut in that. Can reduce white wine
3. Salt and parmesan

Pea and Asparagus with Lemon Butter or Basil Pesto

Serves 4

• 150g asparagus 
• More asparagus or broccoli to char and serve on top
• 150g peas
• 1 small shallot
• 150g ricotta cheese
• 30g parmesan
• 1/2 lemon zest
• 4-5 fresh mint leaves, finely chopped
• Salt and freshly ground black pepper, to taste
• Lemon Butter:
• 57g butter
• 1 garlic clove, grated
• ¼ tsp sea salt
• 2 tablespoons fresh lemon juice
• Freshly ground black pepper
• Parsley, for garnish
• or Basil Pesto:
• 1/2 cup toasted pine nuts
• 2tbsp lemon juice
• 1 small garlic clove cut
• 1/4 tsp salt, black pepper
• 2 cups basil leaves
• 1/4 cup olive oil
• 12g finely grated parmesan cheese

1. 1cm chop asparagus, dice shallots
2. Fry medium low shallot, peas, asparagus until tender/edible then pulse or puree as preferred. Leave to cool.
3. In 1l bowl add 150g drained ricotta, 30g fine grated parmesan, 1/2 lemon zest, fine chopped mint leaves.
1. When veg cooled add it then salt (1/2tsp?) and pepper to taste. (Note ensure not watery before adding, cook down if it is)
4. Make lemon butter sauce or basil pesto:
1. (lemon) Melt 57g butter, add 1 minced garlic clove (cook 1 min) then off heat: 1/4tsp salt, 2 tbsp lemon juice, black pepper, parsley, pinch red pepper flakes (optional)
2. (pesto) 1/2 cup toasted pine nuts, 2tbsp lemon juice, 1 small garlic clove cut, 1/4 tsp salt, black pepper, pulse until well chopped.
1. 2 cups basil leaves, pulse 
2. 1/4 cup olive oil to drizzle while pulsing until combined
3. 12g finely grated parmesan cheese and pulse briefly
5. Cook ravioli 3 mins, char and add asparagus/broccoli/pine nuts if desired

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.

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.