Ravioli in the Making

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This year has probably been one of the busiest of my life so far. I guess we always say that and then in hindsight it’s not that bad – but really. I’ve been busy. But good busy. I’ve been putting a lot of energy into my Instagram account, as well as my side business making Turkish breads and part-time studying Patisserie (over and above my full-time job at Zana and freelance work). You get the picture…

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SO, on this beautiful Sunday evening after a day recipe testing and cooking for family, I’ve managed to FINALLY get this post done on the ravioli my amazing mom and I made over December.

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We had never made Ravioli before and were quite adventurous in our first attempt: making a beetroot version as well as a squid-ink one! Having made loads of fresh pasta before though, we thought we could give it a go.

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Making your own pasta is really rewarding and you’ll find that, like most things, the more you make it, the easier it becomes. Although, some days the dough just really doesn’t behave!

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Like any dough though, there are so many factors that come into play: the size of the eggs you’re using, the weather that day, humidity, etc. You need to know what you’re looking for in the dough and adjust the moisture you’re adding if necessary, because like I said, each time might be a bit different! But you get the hang of it.

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Our go-to basic pasta recipe goes something like this:

Basic Pasta recipe:
Makes enough for 4 hungry people

100g Flour

2.5ml Salt

1 Egg

8ml Olive Oil

To make the Pasta:

Lightly beat the egg and olive oil. Combine the flour and salt in a large mixing bowl and slowly mix in the egg till a dough forms. Knead the dough for 5 to 10 minutes, adding up to 1 tablespoon flour if dough is sticky. Wrap the dough in cling film. Leave to rest for 1 to 2 hours.

Unwrap the dough, shape it into a rectangle and pass it through the widest setting of your pasta machine. Fold the dough over and repeat the process 4 times so that dough becomes glossy. Set the machine to the next narrower setting and pass the dough through twice. Continue to pass the dough through ever-narrower settings until you obtain the desired thickness (for ravioli go down to the second last setting).

Dust the pasta sheet lightly with flour, set aside and continue rolling out the rest of your dough. You can put your dough through the machine to cut it into your desired pasta shap but we left it in flat sheets so we could cut rounds out for our ravioli.

To cook the Pasta:

Bring a large pot of salted water to the boil. Drop the ravioli into the boiling water. The pasta will rise to the surface and should be cooked “al dente” after 3 to 4 minutes. Using a slotted spoon remove the pasta from the boiling water and drain in a colander. Dish up a helping into serving plates and top with your favourite pasta sauce.

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We made this really gorgeous Artichoke and Chevin stuffed Beetroot Ravioli with a Truffle Cream Sauce which you should totally try…

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…or the Prawn and Tarragon stuffed Squid Ink Ravioli with Parmesan cream if you’re more of a seafood person. Both recipes are equally delish and impressive!

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Have a good week!

Nikki xx

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