Goat Cheese Ravioli

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
  1. 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.
  2. 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.
  3. 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
  1. Put all ingredients into a mixer and combine.
  2. 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 

  1. Bring vegetable stock to the boil
  2. Cut leeks into battens being sure to remove any dirt in the stalks
  3. 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.
  4. 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
  5. Rip the fresh mozzarella into smaller pieces. You can also use bocconcini if you can’t get a big ball of fresh mozzarella.
  6. Using a vegetable peeler, peel slithers of a block of Parmesan cheese. You can use grated or flaked Parmesan as well.
Ravioli method
  1. 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.
  2. Reduce the thickness gauge on the pasta roller and start making a long sheet about 2mm thick
  3. Place on a floured work surface and cut into 2 long pieces.
  4. Roll a heaped teaspoon of filling into a ball and place on one of the pasta sheets.
  5. Keep doing this, spacing them about 10cm apart.
  6. Using a pastry brush moisten the pasta around the filling.
  7. Place the un-floured side of the second sheet on top and smooth the edges around the filling.
  8. I use the blunt side of a pasty cutter to seal around the filling.
  9. Using a larger pastry cutter cut the raviolis out and seal the edges with your fingers to stop any leakage.
  10. Place on a lined tray and refrigerate until ready to cook.
  11. In a large pot bring some salted water to the boil.
  12. Put in about 6-8 ravioli at a time into the boiling water and let them cook for about 3 minutes.
  13. Remove and put on a plate when they’re cooked.
  14. In a wide pan heat up some butter. You can let it turn to brown butter if you want.
  15. Put the cooked ravioli into the pan and cook on the flat side for a minute.
Plating up
  1. Reheat your sauce.
  2. Reheat your leeks and cut onto sections
  3. 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!

 

Peppered Beef and Horseradish Cream Toasts

“I’ve had this recipe on my catering menu for a while now and always get great comments about the brilliant combination of flavours.  We all know that beef and horseradish are a match made in heaven but with the addition of the roast capsicum sauce and cucumber it becomes a party in your mouth with every bite!  Enjoy!”

Ingredients

  • 50g Horseradish cream
  • 100g Sour cream
  • 2 Capsicums
  • Olive oil
  • Salt
  • 4 tbsp Kecap Manis
  • Semi-dried tomatoes
  • Lebanese cucumber
  • 600g Rump steak
  • Ground black pepper
  • French bread stick
  • Olive oil spray
  • Sprigs of tarragon

Method

  1. Combine horseradish cream with sour cream.  Set aside.
  2. Cut and de-seed capsicums, drizzle with olive oil and salt and roast in a hot oven until flesh is soft and skin is starting to blacken.
  3. Place cooked capsicums and any juice from the pan in a sealed container and when cool enough to handle peel the skins off.
  4. Place capsicums and juices in a blender with kecap manis and blend until smooth.  Season to taste and set aside.
  5. Peel and de-seed the cucumber and cut into 5cm battens.  Set aside.
  6. Cut the bread stick into 1cm slices, spray with olive oil and bake in a moderate oven for 3 minutes each side.  Set aside.
  7. Grind pepper and salt onto one side of the beef and cook in a griddle pan until medium rare.  Repeat with the other side and leave to rest.  When cool cut into 1cm strips.
  8. Assemble by spreading the French stick slices with the horseradish mixture.  Wrap some cucumber and semi-dried tomato in a beef strip and place on top.  Finish with a dollop of the roast capsicum sauce and a sprig of tarragon.