Spiral Herb & Ricotta Ravioli
Bring gourmet comfort to your kitchen with this ricotta-filled pasta. Finished with a creamy chive soubise and garnished with crispy brown butter breadcrumbs, it’s sure to impress!
Serves 4
- flour - 115g
- egg yolks - 5
- ricotta cheese - 400g
- fine grated parmesan cheese - 50g
- large egg yolks - 2
- salt - 1tsp
- herbs
- 35% heavy cream - 500ml
- fine diced white onions - 200g
- fine diced chives
- olive oil - 1tsp
- dried bread crumbs - 200g
- salted butter
- Step 1
Make a well out of the flour, place your eggs in the middle and begin slowly incorporating flour into the eggs until a shaggy dough forms.
- Step 2
Knead by hand for 10 minutes and set aside for the dough to rest.
- Step 1
Combine the first 4 ingredients in a mixing bowl and combine well.
- Step 2
Finely chop your chosen herbs and add to the filling. Then fill a piping bag with the mixture.
- Step 1
Place a medium sauce pot on medium heat and add the oil.
- Step 2
Add the onions to the pot and turn heat to low. Cook the onions for 5 minutes, stirring frequently. You don’t want any colour.
- Step 3
Add the heavy cream and cook for about 20 minutes or until the onions have softened.
- Step 4
Add the whole pots contents to a blender and blend on high until smooth.
- Step 5
Return the sauce to the pot and add the chives. Serve.
- Step 1
Place a frying pan on medium heat and add the butter.
- Step 2
When the butter has melted and is starting to steam, add the breadcrumbs.
- Step 3
Stir gently as the butter browns and the bread crumbs become crispy.
- Step 4
Remove from heat before overcooking and pour onto a paper towel-covered plate.
- Step 1
Using a pasta roller or a rolling pin and patience roll your pasta dough to about ½ cm thick and cut out a rectangle about 25 cm wide and 20 cm tall.
- Step 2
Pipe a line of your filling along the length of the bottom of the pasta sheet.
- Step 3
Begin gently rolling the pasta up around the filling and pressing with your fingers to pinch it together.
- Step 4
With a fluted pasta roller, cut the sides and top to complete the seal.
- Step 5
Turn the noodle 90 degrees and start gently rolling the noodle up into a spiral. Pinch to secure.
- Step 6
Bring a pot of salted water to a boil and blanche your noodles for two minutes. You will need to remove them with a spider or small strainer to preserve their fragile shape.
- Step 7
Over medium heat in a small saucepan, heat up your sauce.
- Step 8
Drizzle some sauce into the center of a bowl, place the noodle on top and spoon sauce over the top.
- Step 9
Top with brown butter breadcrumbs. Additionally you could add finely grated Parmesan, micro greens or a squeeze of lemon juice.
