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- 125 ml Eskort Pork Mince
- 15 ml olive oil
- 15 ml thyme
- salt and pepper
- zest of one lemon
- 60 ml grana padano cheese or Parmesan cheese
half pot water - Pasta for ravioli:
- 250 ml white bread flour
- 2 eggs, separated
- 30 ml water
- 5 ml coarse salt
- 15 ml olive oil
- 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
- 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.
- Pasta for ravioli:
- 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.
- Onion and vanilla sauce:
- 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.
