RAVIOLI PASTA RECIPES RECIPES

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AMAZING RAVIOLI | JAMIE OLIVER STUFFED PASTA RECIPES



Amazing ravioli | Jamie Oliver stuffed pasta recipes image

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.

Total Time 2 hours 45 minutes

Yield 6

Number Of Ingredients 13

¼ x Royal pasta dough
fine semolina for dusting
1 radicchio or 2 red chicory (150g in total)
1 large red onion
80 ml balsamic vingar
olive oil
1 bunch of fresh thyme (30g)
300 g Maris Piper potatoes
50 g Parmesan cheese plus extra to serve
100 g fontina cheese
75 g blanched hazelnuts
40 g unsalted butter
extra virgin olive oil

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Start by making the Royal pasta dough. While it rests, make the filling.
    3. 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.
    4. Cover with a sheet of wet scrunched-up greaseproof paper and roast for 1 hour.
    5. 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.
    6. 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.
    7. 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).
    8. 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.
    9. 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.
    10. Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl.
    11. Cook the ravioli two portions at a time in a pan of boiling salted water for 3 to 4 minutes.
    12. 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.
    13. 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.
    14. 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, FatContent 32.5 g fat, SaturatedFatContent 10.9 g saturated fat, ProteinContent 15.5 g protein, CarbohydrateContent 32.1 g carbohydrate, SugarContent 8 g sugar, SodiumContent 0.5 g salt, FiberContent 2.6 g fibre

SQUASH & RICOTTA RAVIOLI | PASTA RECIPE | JAMIE OLIVER RECIPES



Squash & ricotta ravioli | Pasta recipe | Jamie Oliver recipes image

Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it’s lower in fat than most other cheeses.

Total Time 2 hours 30 minutes

Yield 4

Number Of Ingredients 9

1 small butternut squash (900g)
250 g ricotta cheese
½ a bunch of fresh basil (15g)
3 large free-range eggs
300 g Tipo 00 or plain flour plus extra for dusting
600 ml 7-veg tomato sauce
70 g rocket
10 g Parmesan cheese
extra virgin olive oil

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
    3. Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
    4. To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
    5. Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
    6. Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
    7. Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
    8. Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
    9. Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
    10. Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.

Nutrition Facts : Calories 536 calories, FatContent 13.6 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 26 g protein, CarbohydrateContent 79.7 g carbohydrate, SugarContent 19.4 g sugar, SodiumContent 0.5 g salt, FiberContent 8.2 g fibre

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