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…

Roast chicken & rosemary ravioli with red pesto mascarpone sauce

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 Shred the cold cooked chicken (leg meat works best for this recipe) Add the meat to a pan…

Tomato tagliatelle with mozzarella, pine nuts, capers and olives

Prepare fresh tomato tagliatelle as described in the previous post for ‘ravioli’ Cook in gently boiling water until al dente  & drain 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…

Pork & chorizo meatballs

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  |  http://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 Roast aubergine until soft and peel off skin when done Mix roughly chopped roast aubergine + basil + parsley + oregano + breadcrumbs + mozzarella + egg + S&P Roll into small balls & shallow fry until cooked…