AMAZING RAVIOLI
For me, this is both a pleasure to eat and a ritual to embrace - surrounding a wonderful filling with elegant, delicate pasta is definitely a skill worth learning. It's an incredible little parcel of deliciousness, and compared to the ravioli we grew up with, this filling of bitter-sweet chicory, melty cheese and potato is an absolute taste explosion for the palate.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Potato Italian Pasta & risotto Lunch & dinner recipes
Time 2h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Start by making the Royal pasta dough. While it rests, make the filling.
- Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. Pour over the balsamic and 2 tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips.
- Cover with a sheet of wet scrunched-up greaseproof paper and roast for 1 hour.
- Prick the potatoes and dry-roast in a separate tray alongside until cooked through, then remove. Once cool enough to handle, scoop the potatoes out of their skins and mash the insides in a bowl.
- Finely chop the radicchio and onion, then stir into the potato with 1 tablespoon of the balsamic juices from the tray. Finely grate in most of the Parmesan and all the fontina, mix well, then season to perfection with sea salt and black pepper. Leave to cool completely.
- On a clean flour-dusted surface, roll out the pasta dough so it's 1mm thick and roughly 16cm wide (the width of a standard pasta machine).
- Spoon heaped teaspoons of filling evenly down the pasta strips, slightly off centre, leaving a 5cm gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.
- Gently seal around the filling, pushing out the air - you can cut them into 8cm circles with a pastry cutter or into squares with a knife. Place them on a semolina-dusted tray as you go - you'll get about 18 ravioli in total.
- Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl.
- Cook the ravioli two portions at a time in a pan of boiling salted water for 3 to 4 minutes.
- Meanwhile, place the frying pan back on a low heat and add a splash of olive oil, a third of the butter, and a third of the remaining thyme leaves and tips. Fry until golden, then remove from the heat.
- Scoop the pasta straight into the buttery sauce, bringing some starchy cooking water with it, add a fine grating of Parmesan, toss gently, then spoon on to warmed plates.
- Finish each portion with a scattering of hazelnuts, a little extra virgin olive oil, some extra Parmesan and a few small drips of the balsamic juices, if you like. Serve up to your first lucky guests, while you crack on with the next two portions.
Nutrition Facts : Calories 479 calories, Fat 32.5 g fat, SaturatedFat 10.9 g saturated fat, Protein 15.5 g protein, Carbohydrate 32.1 g carbohydrate, Sugar 8 g sugar, Sodium 0.5 g salt, Fiber 2.6 g fibre
HOMEMADE RAVIOLI
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!-Lori Daniels, Hartland, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 28
Steps:
- Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
Nutrition Facts : Calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.
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- Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. Pour over the balsamic and two tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips.
- Prick the potatoes and dry-roast in a separate tray alongside until cooked through, then remove. Once cool enough to handle, scoop the potatoes out of their skins and mash the insides in a bowl.
- Finely chop the radicchio and onion, then stir into the potato with one tablespoon of the balsamic juices from the tray. Finely grate in most of the Parmesan and all the fontina, mix well, then season to perfection with sea salt and black pepper.
- On a clean flour-dusted surface, roll out the pasta dough so it’s one millimeter thick and roughly 16 centimeters wide (the width of a standard pasta machine).
- Spoon heaped teaspoons of filling evenly down the pasta strips, slightly off centre, leaving a five centimeter gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.
- Gently seal around the filling, pushing out the air – you can cut them into eight centimeter circles with a pastry cutter or into squares with a knife.
- Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl.
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