WIDE PASTA RECIPES

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TORTELLINI IN BRODO | PASTA RECIPES | JAMIE OLIVER



Tortellini in Brodo | Pasta Recipes | Jamie Oliver image

This is one of Emilia-Romagna’s typical dishes. It’s not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia. The rezdore of Emilia used to do the sfoglia by hand, but now they use a food processor.

Total Time 4 hours 15 minutes

Yield 3–4 (about 20 tortellini each)

Number Of Ingredients 14

300 g beef brisket
150 g beef shank bones
300 g free-range chicken thighs and drumsticks, skin on
½ an onion
1 stick of celery
1 carrot
200 g tipo 00 flour plus extra for dusting
2 large free-range eggs
olive oil
75 g lean minced beef
75 g higher-welfare prosciutto di Parma
50 g higher-welfare mortadella di Bologna
1 pinch of ground nutmeg
50 g Parmesan cheese plus extra to serve

Steps:

    1. First, make a stock. Put the beef brisket, bones, chicken, unpeeled onion and celery in a large stockpot. Halve the carrot lengthways, and add to the pan with a pinch of sea salt.
    2. Pour over 2 litres of cold water, or enough to cover. Bring to the boil, then cover and simmer for 4 hours, skimming occasionally.
    3. Meanwhile, prepare the pasta dough. Blend the ingredients in a food processor (or combine by hand) until they come together and you have a soft but firm dough. Lightly dust with flour, wrap in clingfilm and leave to rest for 30 minutes.
    4. For the filling, heat a little oil in a saucepan, season the mince and fry until cooked through. Drain any water and leave to cool.
    5. Transfer to a food processor with the prosciutto, mortadella and nutmeg. Finely grate in the Parmesan, then blitz (or finely chop together by hand) until you have a very fine mixture.
    6. You’ll need to make the pasta in stages so it doesn’t dry out. Divide the dough into 8 pieces. Use a pasta machine (or a floured rolling pin) to roll out 1 piece (covering the rest with clingfilm or a tea towel ) into a long, flat, very thin 6cm-wide strip. Slice into 3cm squares.
    7. To make the tortellini, lightly dust a tray with flour. Place a ¼ of a teaspoon of filling in the middle of a square of pasta.
    8. Fold the pasta over into a triangle, and press at the edges to seal. Wind the folded edge around the tip of your middle finger and press the ends to form a ring.
    9. Continue until you have used all the rolled-out dough, then roll the next piece and keep going until it’s all used up. You can make meatballs or ragù with any leftover filling.
    10. To serve, strain the stock and discard the meat and vegetables. Taste and adjust the salt, if it’s necessary.
    11. Bring to the boil, add the tortellini and cook for about 3 minutes, or till they rise to the surface. Ladle into bowls and serve with extra Parmesan.

Nutrition Facts : Calories 531 calories, FatContent 23 g fat, SaturatedFatContent 9.1 g saturated fat, ProteinContent 33.3 g protein, CarbohydrateContent 47.8 g carbohydrate, SugarContent 1.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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

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AMAZING RAVIOLI | JAMIE OLIVER STUFFED PASTA RECIPES
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.
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 479 calories per serving
    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.
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