A huge thanks to Miss Anna for getting me a pasta machine last week! I couldn’t wait to start making my own pasta. There’s nothing I love more than tucking into a big bowl of carbs really!
So it was another one of those lazy days (getting a lot of those lately) where we couldn’t be bothered going out to the shops and needed to make do with what we had in the fridge. One cauliflower head, a frozen chilli, a lemon and some left over proscuitto. Does anyone else find proscuitto has a really gross smell when you crisp it up? Try not to let that put you off – its still delicious!
First.. the pasta
Making your own pasta such a fun thing to do with friends. It takes a little more time (when making ravioli) but the results are so worth it. Plus you know exactly what is going into your food and your body will thank you for that!
- For the dough you will need:
- 2 cups of 00 pasta flour , plus extra for dusting
- 2 eggs
- 1 tbs olive oil
Place the flour on a large plate or your work bench. Make a well in the middle, crack the two eggs and drizzle the oil into the well. Mix the dough together with your hands until fully incorporated. Kneed on the bench until the dough is smooth and slightly elastic.
Or for the super easy way (the way I did it) – add all the ingredients into a food processor and pulse until the dough ball forms. Kneed the dough on the bench a little more.
Feed your pasta through the pasta machine to form sheets and leave to rest while you make the filling.
For the filling and sauce:
- 1 cauliflower head
- 1 lemon
- 1 large red chilli, diced
- 2 slices of proscuitto, thinly sliced into strips
- 1 shallot, diced
- 1/2 cup of grated parmesan cheese
- 50gm of butter
Break the cauliflower head into florets, clean and steam them until soft. Mash with a potato masher and put aside in a large bowl. Add in the diced chilli and parmesan then give a good stir through. Season the filling generously with salt and pepper as well as the zest of the lemon. Mix together with a wooden spoon and leave the mixture to cool. If you have some extra proscuitto you can always add this your mixture which is what I did too.
When the mixture is cool you can then assemble the ravioli. Using a pastry cutter, cut round disks out of the pasta sheets. Spoon a teaspoon of the mixture into the centre of a disk, place another pasta disk on top and squeeze down around the filling with your fingers. This makes sure there are no air bubbles. Tightly seal the ravioli by pushing the edges of the pasta together. Repeat with the rest of the pasta and filling. Remember to dust the ravioli with flour so they don’t stick to each other or any surfaces.
Put a large pot of water on to boil and season with salt. Drop the ravioli in a few at a time to cook. Remove them after they have been floating at the top for about a minute, rest in a strainer.
You can prepare the sauce at the same time. Heat a fry pan on medium heat, add the butter, shallot and proscuitto. When the proscuitto starts to crisp up, add a squeeze of lemon juice. The butter should be browning a little now, remove from heat.
When all the ravioli is cooked, spoon the sauce over and grate some more parmesan on top. Serve straight away.