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This is a fun, fresh pasta recipe you can make from scratch. It’s simply a leek, egg and ricotta ravioli which when popped oozes a lovely runny yolk to coo’s from your friends.

Serves 4

400g pasta flour (the finer the better, Tipo 00 is the best)
4 eggs or 8 egg yolks
Uncovered 3

Ricotta cheese
Nutmeg
1 leek
4 egg yolks
Sea salt
Fresh black pepper
Rocket
White truffle oil

For the pasta dough
Start by making the pasta dough. Weigh out your flour in a bowl and make a well in the middle. Crack the eggs and beat with a fork into the flour. Bring the mixture together to make a dough and turn out onto a lightly floured work surface and knead. This will take about 10 minutes of stretching, squashing and bashing. The end result is a silky smooth dough. You will notice the dough changing from rough to very smooth. It is important to reach this smooth stage, which indicates that the gluten in the flour has been worked enough, giving the dough its elastic properties, meaning it can now be rolled and stretched. Wrap in Clingfilm and leave to rest in the fridge for at least 30 minutes.

For the Filling
Wash the leek and halve it length ways, then cut into thin strips down each half. Blanch in boiling salted water and, when soft remove and cool in cold water then drain. Mix together with the ricotta, a splash of truffle oil to taste, and a good grind of nutmeg. Season with salt and black pepper.

Making the ravioli
Remove the dough from the fridge and place on a lightly floured work surface. Roll out to form a thin rectangular shape, thin enough to roll through the first setting on your pasta machine. Work through all the settings, flouring each side of the pasta sheet before running it through the next. Its important not to make the dough too dry by adding to much flour, but you do need to make sure the sheets wont stick to each other.

Once your sheet is made lay onto baking parchment. Place a small amount of the ricotta mixture onto the middle of your pasta sheet. Make a well in the middle with a wet teaspoon and gently place a single egg yolk into the hole. Brush around the sheet with a small amount of water. Put another sheet on top to seal the ricotta and egg inside. Press down firmly around the edges and cut around to make a square or circle shape, roughly the size of your pasta sheets.

Cooking
The best way to keep the pasta before you’re ready to serve it is to blanch it in boiling salted water and then cool it in cold water. This seals the pasta and stops it from drying out. When the pasta dries this increases the cooking time so by blanching it you can be sure the yolk will still be runny inside while having well cooked soft pasta on the outside. Cook for about two minutes before cooling in water.

When your friends are at the table gently drop the pasta back into a large pan of boiling water for a further two minutes to bring back up to temperature. Remove and place on a bed of rocket with a drizzle of truffle oil and grate some fresh parmesan and nutmeg over the top.

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