Beef ravioli in a chicken, pancetta and mascarpone sauce

Use 1 large egg per 100g of flour (preferably Tipo 00 or a mix)

Create a well and crack the eggs into it (add tomato puree to the egg at this stage for tomato pasta)

Whisk the eggs together and begin to combine with the flour until you have a soft dough

Knead for 5 minutes or until the dough is smooth and elastic

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Wrap in clingfilm and chill for at least 30 minutes

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Steak + garlic for ravioli filling

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Fry steak for 4 minutes

Add whole garlic cloves and fry for another 2 minutes

Add beef stock S & P

Cover and simmer for 15 minutes

Remove meat and coarsely mince

Return to pan and stir into leafover stock

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Set over a medium heat until the minced beef has just absorbed the leftover stock

Allow to cool

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Mix with breadcrumbs + Parmesan + S & P

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Steak + chicken + pancetta for sauce

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Coarsely mince the meats

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Fry in butter or mild  olive oil until golden

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Add white wine and allow to evaporate slowly over a low heat

Add chicken stock + tomato puree + S & P

Cover & simmer for 30 minutes

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Remove pasta from fridge

Cut off a portion about as large as an orange

Flatten dough with the base of the palm of your hand

Pass through the widest setting on your pasta machine

Fold the two ends into the middle & pass through  a few more times until the pasta begins to fit the width of pasta machine

Dust with flour as required

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The pasta should be silky and have straight sides

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Start to change the dial settings on your pasta machine so you can roll the pasta thinner and thinner

Remember to roll the pasta through each setting 2-3 times

& don’t be tempted to skip any!

For ravioli go to the lowest/thinnest setting

For tagliatelle, linguine, lasagne etc roll out to between 1-2mm thick & then run the dough through your chosen attachment

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Cut the pasta sheet in 2

Make 2 rows of about 1 teaspoon of the ravioli filling on 1 of the sheets

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Lightly brush a little water around each filling

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Top with the second sheet of pasta

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Press down around the dots of the filling

Gently push down around each filling, tightly sealing in the filling and ensuring there is no air left

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Cut the pasta into ravioli with a cutter

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Cook in gently boiling water for 3-5 minutes (depending on size) until al dente and drain

Add mascarpone to the chicken & pancetta sauce

Add cooked ravioli and parsley to the sauce

Equally good with chicken or spinach, pine nut and ricotta filling

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Roast chicken & rosemary ravioli with red pesto mascarpone sauce

Chicken ravioli with red pesto & mascarpone sance

The filling for these ravioli is leftover rosemary & garlic roast chicken

Make a batch of pasta dough as outlined in our pasta dough recipe

Rustle up some red pesto as found outlined in a previous post

Red pesto

Red pesto

Shred the cold cooked chicken (leg meat works best for this recipe)

Add the meat to a pan along with a whole garlic clove – peeled and bashed in half

Add organic chicken stock to just cover the chicken + a fresh sprig of rosemary

Poach for 15 minutes or until most of the stock has reduced

Allow to cool

Chicken ravioli with red pesto & mascarpone sance

Then add breadcrumbs + grated Parmesan + chopped parsley + S&P to the cooled chicken mixture

Roll out the pasta dough

Make & cook the ravioli as outlined in our Beef ravioli recipe (N.B as a rough guide 100g of flour will make approx. 12 4cm x 4cm ravioli)

Gently heat the red pesto and stir in some mascarpone just before serving

Chicken ravioli with red pesto & mascarpone sance

This is a great way to use leftovers – meat, fish or veggies!

Tomato tagliatelle with mozzarella, pine nuts, capers and olives

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Prepare fresh tomato tagliatelle as described in the previous post for ‘ravioli’

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Cook in gently boiling water until al dente  & drain

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Toss the cooked tagliatelle in garlic oil & season with S & P

Stir in diced mozzarella + toasted pine nuts + cherry tomatoes + olives + capers + rocket + torn basil

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Perfect as it is

 . . . also goes well with grilled lemon & rosemary chicken or fresh tuna steak (minus the mozzarella)


Pork & chorizo meatballs

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From the top:

Finely diced red chillies

Meatballs: pork + chorizo + Manchego + parsley + garlic + paprika

Spaghetti mixed with pan-fried garlic red peppers

For more meatball ideas visit:

Meatball Deli  |  www.meatball-deli.co.uk   |  For the love of meatballs!

Giant pasta shells – two ways

Giant pasta shells stuffed with aubergine, basil, oregano & mozzarella balls + wilted spinach + red pesto

Giant pasta shells - SugarPepper Cooks - cookery lessons Oxford

Roast aubergine until soft and peel off skin when done

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Mix roughly chopped roast aubergine + basil + parsley + oregano + breadcrumbs + mozzarella + egg + S&P

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Roll into small balls & shallow fry until cooked – put aside & keep warm

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Cook pasta shells

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Roast tomatoes + red peppers + garlic in olive oil + S&P

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Rustle up some pesto

Reserve half for green pesto

Blend other half with the roasted red peppers & tomatoes for red pesto

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Spoon some tomato sauce into an ovenproof dish

Fill cooked pasta shells with aubergine balls + wilted spinach + dollop of red pesto

Sprinkle over some grated mozzarella

Cover with foil & heat through in oven

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Drizzle over some green pesto

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Giant pasta shells with – chicken + Parmesan  +  oregano balls &  Alfredo sauce

SugarPepper Cooks - Cookery lessons Oxford

For Alfredo sauce – in a small pan gently heat double cream + minced garlic + grated Parmesan until cheese has melted & sauce thickened

SugarPepper Cooks - Cookery lessons Oxford

Mix minced chicken + oregano + parsley + Parmesan + breadcrumbs + hint of garlic + egg + S&P

Roll in to small balls and shallow fry until cooked – put aside & keep warm

SugarPepper Cooks - Cookery lessons Oxford

Spoon some chicken stock into an ovenproof dish

Fill cooked pasta shells with chicken balls + wilted spinach

Drizzle over a little more chicken stock

Cover with foil & heat through in oven

SugarPepper Cooks - Cookery lessons Oxford

Stir  finely chopped fresh parsley into the Alfredo sauce and spoon over the shells