Ravioli!

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Recently with my passion for cooking and creating which is fairly new I suppose, the hubby has given me  kitchen items on my birthday or  Christmas and of course Mother’s Day. Now, now I honestly don’ t mind because he does include cool stuff like jewelry or gift cards or stuff us ladies enjoy so I have become to expect kitchen stuff and I love it! For instance last birthday/Christmas , yep unfortunately they are on the same day, the hubby really came up with the goods! It began with a drum sieve, a large ricer, a garlic press,  a bottle of good port, a DVD and some books, I was stoked! Then a little while into the day out came the big gifts, a Breville planetary or bench mixer, a Breville juice fountain and an ice cream/sorbet maker accessory for the bench mixer, WOW, I cried I was so happy! Unfortunately for the hubby, the benchmark has been set and I can’t wait until December 25th! Now back to the reason for this entry,  simple, a pasta machine was one of my gifts a few years back and with Masterchef,  if anyone else is watching, they are putting the amateur chefs through their paces with Italian week and I have been inspired!

What you will need……

2 cups of  Italian “OO” flour

3 large eggs

1 tsp water

1 tsp olive oil

1 tsp salt

1 large onion, chopped

2 garlic cloves crushed

500 g  pork and veal mince

2 tbsp fresh oregano

1 tbsp fresh parsley

1 tsp paprika

1 400 g can crushed or diced tomatoes

1 jar Woolworths Select Bolognese sauce

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How to do it……..

Place  flour, eggs, water, olive oil and salt into a food processor until a ball begins to form, remove the dough and using flour to prevent sticking, knead the dough until it becomes smooth and elastic. Cut dough into 4 pieces, individually wrap and place in the fridge until required. Now for the filling and sauce, in a large fry pan or wok add a drizzle of olive over a medium heat and soften the garlic and onions, add the mince and cook until brown. Now time for the oregano, parsley, paprika and diced tomatoes, stir through until well combined.  Remove about a third of the mixture from the pan and place in a bowl to cool slightly, the filling should be fairly smooth so using a stick blender refine the mince mixture.  Add the jar of ready made sauce to the remaining mix and lower heat to a gentle simmer.   Using your pasta machine,  the rollers dusted with flour to prevent sticking start feeding the dough through,  changing settings down one a at time until you reach the desired thickness. Also fold the dough in  half before each turn through the machine. Once rolled lay your dough on a flat surface, use about half a teaspoon of mixture placed about 2 cm apart in the lower half of the dough, imagine a line running down the middle as you will need to fold over length ways to create your ravioli parcels. Using a knife or cutter carefully cut in between each one, move them to a dusted part of the bench to prevent sticking while you repeat with the other balls of dough, depending on how many you intend on feeding, using all the dough should feed 4-6 easily. Check your simmering sauce and stir, at this stage I would also season with salt & pepper. Bring a large pot of salted water to the boil, cook your ravioli for about 3 – 5 minutes depending on the thickness of your pasta dough, fresh pasta cooks quickly so keep an eye on it.

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Drain well, serve in large bowls topped with the pasta sauce and a generous sprinkle of shaved Parmesan………….enjoy!

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