Back to basics , a simple pasta served with a lemon herb sauce .....and a chicken ,spinach , ricotta and cashew nut ravioli .
SIMPLE PASTA
Sift together 375 gm of all purpose flour together with a 1/2 tsp salt ./ G.F:Use Rice flour with xanthum gum or physllium husk .
Make a well in the centre
Place 4 lightly beaten eggs in the centre of the mound
Use your fingertips to gradually draw in the egg mix from the centre of the mound ...until a dough forms .
The dough will start off sticky ...just keep working it ..till your fingers and work surface are clean .
Now it`s time to knead
Knead the dough with the heal of your hand ...pushing away from you ...continue to knead for 5-6 minutes until smooth and elastic . ( this action develops the gluten or if you are gluten free the thickener )
Your dough should be silky and smooth
Divide your dough into 4 portions , wrap each portion individually in cling wrap...set a side .
Make your ravioli filling ......
Mix together 160gm of wilted spinach
250 gm of ricotta cheese
50 gm of grated parmesan cheese
30 gm of chopped cashews
Ground nutmeg to taste
150gm of finely chopped cooked chicken .
Set aside ....
I bought the original pasta machines to class ....( I have an electric pasta machine that mixes and extrudes the pasta required , it`s fine if you have no time , but rolling out your own pasta by hand is something very special .)
So roll out the hand flattened portions starting at the highest settings repeating the roll out process 3 times at each setting till you get to number 2
For ravioli lay out the rolled sheets of pasta and cut out the required circles /squares ...
Laying a tsp full of the filling on one circle/ square and brushing the sides with a whisked egg white and then top with another circle /square and join the two pasta sheets with an indent of a fork
Bring a pot of water to the boil , place the ravioli in the boiling water in batches
Let the pasta cook through allowing it to come to the surface .
Serve with a drizzle of oil and freshly torn basil and parsley and a sprinkle of finely grated parmesan
SIMPLE PASTA
Sift together 375 gm of all purpose flour together with a 1/2 tsp salt ./ G.F:Use Rice flour with xanthum gum or physllium husk .
Make a well in the centre
Place 4 lightly beaten eggs in the centre of the mound
Use your fingertips to gradually draw in the egg mix from the centre of the mound ...until a dough forms .
The dough will start off sticky ...just keep working it ..till your fingers and work surface are clean .
Now it`s time to knead
Knead the dough with the heal of your hand ...pushing away from you ...continue to knead for 5-6 minutes until smooth and elastic . ( this action develops the gluten or if you are gluten free the thickener )
Your dough should be silky and smooth
Divide your dough into 4 portions , wrap each portion individually in cling wrap...set a side .
Make your ravioli filling ......
Mix together 160gm of wilted spinach
250 gm of ricotta cheese
50 gm of grated parmesan cheese
30 gm of chopped cashews
Ground nutmeg to taste
150gm of finely chopped cooked chicken .
Set aside ....
I bought the original pasta machines to class ....( I have an electric pasta machine that mixes and extrudes the pasta required , it`s fine if you have no time , but rolling out your own pasta by hand is something very special .)
For ravioli lay out the rolled sheets of pasta and cut out the required circles /squares ...
Laying a tsp full of the filling on one circle/ square and brushing the sides with a whisked egg white and then top with another circle /square and join the two pasta sheets with an indent of a fork
Bring a pot of water to the boil , place the ravioli in the boiling water in batches
Let the pasta cook through allowing it to come to the surface .
Serve with a drizzle of oil and freshly torn basil and parsley and a sprinkle of finely grated parmesan
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