Home-made Ravioli

We both absolutely love pasta, especially when its home-made and fresh!

One evening we decided to use Will’s new pasta machine he got for his birthday and make some ravioli for our dinner ūüôā

Ingredients:

Pasta:

  • 200g OO pasta flour
  • 2 eggs

Filling:

  • about 50g chorizo
  • 1 large red sweet pointed pepper OR a couple Karyatis roasted red peppers
  • 1/2 can chopped tomatoes
  • 1 tsp chilli flakes
  • 1 tsp Tabasco
  • 1 tsp chipotle
  • squirt of tomato paste

Method:

First of all make the pasta, put the flour on a clean surface, making a well in the middle. Crack the eggs into the well, then work around slowly with your fingers to incorporate the flour bit by bit until you have a firm ball of dough. Wrap in cling film and leave to cool in the fridge for at least 30 mins.

Whilst your dough is in the fridge, chop up all the ingredients for the filling into small pieces. Add to a saucepan over a medium heat, reducing to a thick sauce. Once ready, take off the heat and leave to cool a little while you roll the pasta.

When the dough has been in the fridge for 30 minutes, split into two even sections, and when your pasta machine is ready, roll out the first dough ball a little and start feeding ¬†through the machine on the highest setting, lowering the setting and folding the dough over until you have a long, thin strip. (It’s best to have pasta as thin as possible without breaking when making ravioli). Once completed, do the same with the second dough ball until you have two similar size long sheets of pasta.

Lay one pasta sheet on top of a surface (sprinkled with flour so it doesn’t stick!) and cut off any uneven edges, then add small spoonfuls of your filling along the sheet, making sure you leave a decent gap between each spoonful:

Will in deep concentration...

Will in deep concentration…

Once complete, circle each spoonful of filling with a little water (and by little, I mean stick one finger in a glass of water – that will be enough per couple of spoonfuls) and then place your second sheet carefully on top.

This is where it’s handy if there are two of you – as one can hold the top sheet whilst the other presses down around each spoonful of filling to make sure there are no air bubbles, and make sure the two sheets are stuck together properly.

When happy with this, carefully cut out your desired shapes! You can either use a cake/pastry cutter for this, or create your own shapes with a knife, we decided to make both squares and circles ūüėõ

Ready to cook!

Ready to cook!

If any edges seem to be parting, you can secure with a little more water and press together. Bring a pan of water to the boil (with a little salt in) and carefully (ideally using a slotted spoon) place the ravioli pieces into the boiling water. They only need a couple of minutes, fresh pasta cooks very quickly! When the parcels rise to the surface and look soft they will be ready – this should be within 2-3 minutes.

Take your parcels out (again carefully with a slotted spoon to avoid any of them splitting) and divide between two bowls, drizzle a little olive oil over, season with salt and pepper and enjoy!

Yummy :)

Yummy ūüôā

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North African Lamb Feast

Home made sauces and dips with marinated lamb chops, served with home made flat breads Рthe taste of Morocco and perfect with a glass of Pimms in the sun.

Ingredients:

For the Spicy Hummus: 200g chickpeas, 2tb lemon juice, 2 garlic cloves, 1tb cumin, sesame seeds, 1tsp turmeric, 2tb oil, 1tsp paprika, splash of water (tahini Рif you have!), seasoning,

For the Tzatziki: 1 cup Greek yoghurt, 1 cup sour cream, peeled and diced cucumber ,  fresh dill, 3tb olive oil, 1tb vinegar, 2 cloves garlic,  ,seasoning, mint leaves

For the Lamb: 6-8 lamb chops, dried mint, rosemary, seasoning, garlic and a good glug of olive oil.

For the Flat Breads: 200g plain flour, 1tb cumin, 1tb sesame seeds, 1tb coriander, pinch of salt and water to bind

Method:

Start with marinading the lamb overnight – put all the ingredients for the marinade in a large dish and rub all over the lamb to make sure it all gets a good covering! Plenty of seasoning, rosemary, garlic and dried mint all bought together with some good quality olive oil. Then you can make the dips.

For the¬†Hummus –¬†simple as whacking it in a blender! Add extra to taste, smooth out with a fork or spoon and serve with a sprinkle of paprika, chickpeas and cooked peppers to top.

For the Tzatziki Рmix together the olive oil, vinegar, garlic, salt, and pepper in a bowl and whisk together the yoghurt and sour cream. Add both mixes together and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving and serve with mint leaves as garnish.

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Seal the meat for a minute on each side and put in the oven for 20 minutes (around 200).

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In the mean time, in a small amount of olive oil fry off the Pine Nuts on a low heat. When brown, squeeze over some fresh lemon juice and serve with slices of lemon.

Whilst I did this, Abi made the Flat Breads  Simply mix together all the dry ingredients then add water, a little at a time, until combined to form a firm dough. Cut into 6/8 small balls and flatten out thinly with a rolling pin. Then cook in a very hot, dry, non-stick pan until start they start to go brown and puff up, then they are ready. We cut ours up into little pockets and strips.

pine nuts

Take out the lamb and leave to stand for a few minutes, whilst you get the table ready… This tasted wonderful when having a little helping of¬†everything¬†together in the still warm flat breads, enjoy!
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