Serves: 2
Ingredients
For pasta:
200g white flour type ’00’, plus extra for dusting
2 medium eggs
1/2 teaspoon fine salt
1/2 tablespoon extra virgin olive oil
For the Ravioli filling:
3 tablespoons Olive Oil
150g Chorizo, finely chopped
2 medium hot Red chillies (halved, deseeded and finely chopped)
250gm Ricotta Cheese
2 tablespoons chopped flat leaf Parsley (or Basil)
Salt and Pepper to taste
One Egg, beaten
Preparation Method
1.Sift the flour onto your work surface. Make a well in the centre and break in the eggs, before adding in the salt and oil.
2. Using the handle of a wooden spoon, mix the flour into the eggs, working from the centre outwards. Once you have a crumbly texture, gather the mixture together with your hands and start to knead until you have a soft dough.
3. Once the dough has come together, continue to knead for about 8 minutes, exactly as though you were kneading bread.
4. Roll the dough into a ball, cover in cling film and leave to rest in the fridge for 20 minutes.
5. As the pasta dough chills, make the filling. Heat some of the olive oil in a pan and fry the Chorizo and Chilli over a medium heat for 2-3 minutes. Set aside.
6. Place the cooled Chorizo and Chilli in a large bowl with the Ricotta and parsley (or basil) mix everything together with a fork and season. Cover and leave to chill in the fridge for 10 minutes.
7. After 20 minutes, remove the dough from the fridge and flatten it with your fingers so that it fits through the pasta machine. Flour the pasta lightly on both sides and work it though the machine from the thickest to the thinnest setting – keep the pasta floured so that it doesn’t stick
8. Lay the sheets on a well-floured surface. Put teaspoons of filling at 4cm intervals, and then brush beaten egg between the gaps. Cover with the other half of the pasta and press down between the filling.
9. Use a pastry wheel or sharp knife to cut the pasta into squares between the fillings. Cook the ravioli in a large saucepan of salted boiling water for 3-4 minutes. Drain and serve with a little salt, olive oil and ground black pepper, or with sauce of your choice.
For the Vodka Rosé Sauce
Ingredients
1 tbsp Olive Oil
50 ml Onion, chopped
50gm Prosciutto, cut into thin strips
3 cloves Garlic, chopped finely
30 ml Vodka
227ml Canned diced Tomatoes (with the liquid)
30 ml Single Cream
1 tbsp fresh Oregano, chopped
Salt and freshly ground Pepper, to taste
Preparation Method
In a skillet, warm the olive oil over medium heat and wilt the onion with the prosciutto. Add the garlic and cook 1 minute.
Add the vodka and cook until it has evaporated completely. Add the tomatoes and reduce until the sauce thickens.
Add the Cream and Oregano, cook for 2 minutes and season with salt and pepper.
Boil the filled ravioli in boiling water for 4 minutes and the add the pasta to the sauce and coat well.
Place the cooked Ravioli parcels in a bowl, cover with sauce and serve immediately.
Ormside Kitchen 