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!

 

Vegetarian “Sausage” Rolls

“I’ve got an increasing number of friends that are either vegetarian or vegan. so I decided I’d better perfect a vegetarian “Sausage” roll.  As I plan to open a cafe in the future I thought it would be a good addition to the menu.  I’ve found that other veggie rolls I’ve had have been a bit bland and lacking in texture so I’ve added pumpkin seeds and a few other ingredients to give them a culinary kick.  The filling contains no animal products so vegans can make them simply by substituting vegan pastry for the puff pastry I’ve used.  I’ve also used the filling as a veggie burger patty by rolling in bread crumbs and shallow frying.  Enjoy!”

Ingredients

  • 1 large onion, diced
  • 4 cloves of garlic, diced
  • 150g mushrooms, diced
  • 2 tbsp fennel seeds
  • 1 carrot, grated
  • 1 zucchini, grated
  • 75g sun-dried tomatoes
  • 60g olives
  • 100g bread crumbs
  • 400g can of chick peas, drained and lightly smashed
  • 400g sweet potato, roasted or grated
  • 100g pumpkin seeds
  • Salt and pepper
  • 4 sheets of puff pastry or vegan pastry
  •  Egg-wash or almond milk to brush on pastry
  • Poppy seeds
Method
  1. Place the whole unpeeled sweet potato on a tray and bake at 180 degrees C for 40 minutes or until it is soft all the way through.  Let it cool then blitz in a food processor until smooth. (You can also just grate the sweet potato and add to the mixture, but I prefer the baked version)
  2.  Fry the diced onion, garlic, mushroom and fennel seeds until onion is translucent.  Set aside to cool.
  3. In a food processor, blitz the sun-dried tomatoes and olives.
  4. Combine the grated carrot, zucchini, bread crumbs, smashed chick peas and pumpkin seeds.  Add in the tomatoes and olives, the garlic and onion mixture and the pureed sweet potato. Stir the mixture well to combine.  Season with salt and pepper to taste, then refrigerate for at least an hour.
  5. Lay out 4 sheets of puff pastry or vegan pastry and distribute a log of the cooled filling down the middle of each.
  6. Wrap the pastry around the filling and place seam side down on a baking tray.
  7. Brush with egg-wash or almond milk and sprinkle with poppy seeds.
  8. Bake at 180 degrees C for 30-45 minutes or until the pastry has cooked and browned.
  9. Let the rolls cool slightly before slicing into segments and serve with a sauce or chutney.