Filled with a #JustDelicious zesty mixture of pork mince, thyme and cheese, our handmade ravioli is boiled until al dente, drizzled with olive oil and served in a rich, creamy onion and vanilla sauce.
Prep Time: 30 min
Cook Time: 30 min
Total Time: 60 min
Serves: 2
| Ingredients: |
|
| Pasta for ravioli |
|
| 250 ml | white bread flour |
| 2 | eggs, separated |
| 30 ml | water |
| 5 ml | coarse salt |
| 15 ml | olive oil |
Method:
-
In a large mixing bowl add the flour, egg yolks, water, salt and olive oil. Mix by hand until a ball of dough forms. The dough should have a sticky consistency (slowly add more water if too dry) .
-
Kneed for 5 - 10 minutes until smooth.
-
Place the dough in a mixing bowl and cover with plastic wrap. Place in the fridge to rest for 15 - 30 minutes.
| Ingredients: |
|
| 125 ml | Eskort Pork Mince |
| 15 ml | olive oil |
| 15 ml | thyme |
|
| salt and pepper |
| 1 | lemon zest |
| 60 ml | grana padano cheese or Parmesan cheese |
|
| half pot water |
Method:
-
Heat olive oil in a medium sized frying pan over a medium heat.
-
Season the pork mince with salt and pepper to taste, add thyme and fry until cooked. Add the cheese and lemon zest.
-
Roll out the dough on a flour dusted working surface until thin.
-
Use a cookie cutter or glass to cut out 3 cm circles.
-
Brush the edges of the dough with egg white.
-
Add a teaspoon of the pork mince filling to each circle.
-
Close with another circle and press down on the edges to close the ravioli.
-
In a large pot, heat water over a high heat and add a pinch of salt.
-
Cook the ravioli for 8 minutes so that the ‘pasta’ is cooked but still al dente.
-
Remove the ravioli from the water with a slotted spoon and drizzle with olive oil.
-
Save 250 ml pasta water for the sauce.
| Ingredients: |
|
| Onion and vanilla sauce |
|
| 1 | onion, grated |
| 15 ml | olive oil |
| 10 ml | vanilla essence |
| 5 ml | black pepper |
| 125 ml | white wine |
| 250 ml | pasta water (from above) |
| 125 ml | fresh cream |
Method:
-
Place a saucepan over a medium heat, add olive oil and fry the onion and pepper until cooked.
-
Add vanilla essence, white wine and pasta water and cook until the sauce reduces.
-
Add the ravioli to the sauce and cook for 5 minutes.
