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
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.
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.
