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 🙂
- 200g OO pasta flour
- 2 eggs
- 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
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:
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 😛
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!