As you may have noticed by now, I’m a carb fiend and absolutely love pasta, especially making my own. I like to think that this recipe would be something my Italian grandpa used to cook. I never got to meet him but I know he was a whiz in the kitchen.
What you’ll need
200g plain flour
1 egg yolk, beaten (extra)
200g ricotta cheese
½ bunch silver beet, blanched and chopped
2 cloves garlic, crushed
1 teaspoon nutmeg
1 tablespoon olive oil
2 tablespoons cream
Salt and pepper
2 dessert spoons tomato paste
¾ cup water
2 teaspoons caster sugar
What to do
First, make your pasta. Place flour on a bench-top with a well in the middle and crack the two eggs in reserving the extra yolk. With a fork in one hand and the other supporting the edges, slowing whisk the eggs whilst gently bringing the flour in together. Once combined, gently knead the pasta dough for about 5 minutes. You’ll know it’s ready when you push it with one finger and it springs back. Wrap in cling-wrap and set aside for 30 minutes to rest.
Once your pasta is rested, split the dough into 2 sections and punch down until it’s thin enough to fit through the widest setting of your pasta maker. Dust the machine with flour and roll the pasta through. Fold it into 3, rotate 90 degrees and roll through the pasta maker again. Continue this process until the dough is the width of the machine. Now begin to roll your dough thinner, going through each setting until you reach the second last. Line the back of a chair with a tea towel and hang your pasta to dry for 5 minutes. Repeat with the other ball of dough.
Whilst the pasta is drying, make your ravioli filling by combining the six ingredients and seasoning well. Stir until ingredients are well combined.
Once dried, lie your two pasta sheets on the bench next to each other. Place dessert spoon dollops of the mixture along one sheet of pasta, approximately 3-4cm apart. Using your extra egg yolk, brush around the sides of each dollop of filling and seal by lying the other pasta sheet on top and gently pressing down around each filling. Using a sharp knife, trim the pasta between each ravioli and any uneven sides.
Using a large saucepan, bring salted water to the boil and cook 4-5 ravioli at a time for about 3mins or until al denté. Repeat with remaining pasta.
Meanwhile make your tomato sauce; in a small saucepan, place the tomato paste, water and sugar and cook over medium heat until it boils. Season well and simmer for 2 minutes until the sauce thickens, then turn off and leave to cool.
Serve ravioli with a generous pour of the tomato sauce. Simplistic, homemade Italian at its best. Bellisimo!
Photos by Krissie.