Origin of dish:
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Type of cooking:
Preparation time: 60 minutes
Cooking time: 12 minutes
Ingredients (for 4 people) :
For the pasta dough:Method: First, make the filling first mix the parmesan cheese, parsley and the ricotta together, then season with freshly ground black pepper to taste.
-600g 00 flour
-1 tsp sea salt
-5 whole Posh Birds hen eggs
-1 tbsp extra virgin olive oil
-1 Posh Birds egg yolk, beaten
-Semolina, for dusting the tray
For the filling and sauce:
-50g finely grated parmesan, plus extra shavings to
-1tsp finely chopped parsley, plus extra sprigs to garnish
-400g ricotta cheese
-Freshly ground black pepper
-A little olive oil
-150g pancetta, finely chopped
-1 shallot, finely chopped
-20 Posh Birds quail eggs
-A drizzle of olive oil
Heat up a medium frying and add a little olive oil, then add the pancetta and cook for a few minutes until the fat starts coming out and it starts to get crispy.
Add the finely chopped shallot and cook for a further couple of minutes until translucent. Take off the heat, cool and fold into the ricotta mixture. Chill.
For the pasta dough, sift the flour and salt onto a clean work surface.
Make a well in the middle of the flour. Whisk the whole eggs and olive oil together in a small bowl or jug, then pour the liquid into the well.
Using your hands, gradually bring the flour into the centre to start to form a rough dough, then knead the dough until smooth.
Shape into a ball, wrap in clingfilm and put in the fridge to rest for 30 minutes.
Now you need to gradually roll the dough until it is about 3mm thick. If you have a pasta machine, it is quite fun, but if you are going to use a rolling pin, it does take some dedication.
If using a pasta machine, cut the dough in half and set one half to one side under a damp tea towel. Roll out the first half on a lightly floured surface until it’s about 1cm thick.
Set the pasta machine up according to the manufacturer’s instructions, ensuring it is securely attached to a clean work surface with lots of space around it.
Set the dial on the machine to its widest setting, dust the rollers and the work surface with flour, then start to feed the pasta into the machine.
Roll the dough through the machine once, then fold it in half and roll it again. Fold the dough in half, turn the machine down a setting, then roll the dough twice on this setting, folding it in half each time.
At this point the sheet will be quite long, so cut it in half because of its size. Cover the remaining sheets with a damp tea towel while you carry on rolling so that they don’t get too dry.
Turn the machine down another setting and roll the dough twice more. Continue until you have rolled the dough through the finest setting twice.
Repeat with the remaining half of the dough.
Now you have your sheets of pasta for the raviolis. Lay one pasta dough sheet on a large chopping board.
Put individual heaped teaspoonfuls of the ricotta filling all over the sheet at
3cm intervals. Press an indentation into the filling and place a quail yolk in the centre. Brush around the filling with the beaten egg yolk, then put the second sheet of pasta over the top.
Carefully press down around the filling mounds to seal the sheets together, making sure there is no air in there, then using a sharp knife or a ravioli cutter, cut into squares.
Put the ravioli on a tray dusted with semolina.
Bring a large saucepan of lightly salted water to the boil. When boiling rapidly, add the ravioli and cook for 5 minutes until al dente.
In a separate pan heat up 100g butter and a little extra virgin olive oil. When the butter is foaming add a spoonful of the pasta water to the pan as well.
As soon as the raviolis are cooked, drain them off and add to the buttery pan.
Serve with some parmesan shavings and a couple of sprigs of parsley.