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.