Photo by Gary Corbett
“I’ve got a new item on my catering menu: Goat Cheese Ravioli. I serve it with leeks, basil, sun-dried tomatoes, fresh mozzarella and Parmesan cheese on a roast tomato and capsicum sauce. It works brilliantly as an entree or main and highlights the beautiful fresh flavours of a Caprese salad. If you like making your own pasta this is a great dish to try. Enjoy”
You can watch the video here: https://youtu.be/YZQOgKwA3kU
Pasta ingredients (Jamie Oliver recipe)
- 200g baby spinach
- 300g plain flour
- Pinch of salt
Pasta method
- Put all ingredients into a food processor and blitz until they all come together. You may need a bit of cold water to help it along.
- When it’s all combined transfer onto a floured surface and start kneading. Once it’s got a smooth texture flatten into a disc, cover in glad wrap and refrigerate for a couple of hours.
- While it’s in the fridge move on to making the filling.
Pasta filling ingredients
- 200g goat cheese
- 1/2 cup drained sun-dried tomatoes
- 1/4 cup chopped basil
- 1/4 cup pine nuts
- Salt and pepper
Pasta filling method
- Put all ingredients into a mixer and combine.
- Refrigerate until ready to make ravioli.
Other ingredients
- Roast tomato and capsicum sauce (recipe in a previous post)
- 2 leeks
- Vegetable stock
- Butter
- Sun-dried tomatoes
- Pine nuts
- Fresh mozzarella
- Basil leaves
- Parmesan cheese
Other ingredients method
- Bring vegetable stock to the boil
- Cut leeks into battens being sure to remove any dirt in the stalks
- Simmer the leeks with the lid on, turning occasionally until cooked through. You can test with a skewer to see if they’re cooked in the middle.
- Remove from the heat and set aside. You can reheat just before you serve by putting them back in the heated stock or using a microwave
- Rip the fresh mozzarella into smaller pieces. You can also use bocconcini if you can’t get a big ball of fresh mozzarella.
- Using a vegetable peeler, peel slithers of a block of Parmesan cheese. You can use grated or flaked Parmesan as well.
Ravioli method
- Cut the pasta into 4 pieces and start feeding through your pasta roller. Each time through fold in 3 and turn 90 degrees. Keep doing this until you get an even, smooth look and feel.
- Reduce the thickness gauge on the pasta roller and start making a long sheet about 2mm thick
- Place on a floured work surface and cut into 2 long pieces.
- Roll a heaped teaspoon of filling into a ball and place on one of the pasta sheets.
- Keep doing this, spacing them about 10cm apart.
- Using a pastry brush moisten the pasta around the filling.
- Place the un-floured side of the second sheet on top and smooth the edges around the filling.
- I use the blunt side of a pasty cutter to seal around the filling.
- Using a larger pastry cutter cut the raviolis out and seal the edges with your fingers to stop any leakage.
- Place on a lined tray and refrigerate until ready to cook.
- In a large pot bring some salted water to the boil.
- Put in about 6-8 ravioli at a time into the boiling water and let them cook for about 3 minutes.
- Remove and put on a plate when they’re cooked.
- In a wide pan heat up some butter. You can let it turn to brown butter if you want.
- Put the cooked ravioli into the pan and cook on the flat side for a minute.
Plating up
- Reheat your sauce.
- Reheat your leeks and cut onto sections
- To plate up start with a smear of sauce. Then add a few pieces of leek. Add 2 or 3 ravioli. Decorate with the mozzarella, sun-dried tomatoes, pine nuts and Parmesan cheese. Season with some cracked black pepper. Enjoy!
