My final post on the Mediterranean “Staycation” will be all about the best holiday purchase: a pasta maker! Appreciate if you’re not as excited, but trust me, once you’ve tried it you won’t want to go back (unless work gets in the way and ready-made/packed pasta is quicker).
I can’t stress enough how knowing what you’re eating can be so pleasing and reassuring. Anyway, so I got this amazing device and got slightly carried away… First attempt gave us enough pasta for a number of different meals, which we decided to try on the day. Let’s say a sort of dégustation menu. I’ll let you conclude from the images how good or bad this menu was (but can reassure you it was AMAZING!)
You can have a go at the ravioli even without a pasta maker. Simple recipes, not that difficult to make.
INGREDIENTS (serves 2)
250 all purpose flour
Place the flour on a clean dry surface and make a well in the middle. Crack 2 eggs into the well and with a fork start blending the eggs and the flour – leave the 3rd egg aside as you’ll need it to seal the ravioli edges. If too dry add some water. If too sticky add some flour. Knead with your hands until you have a perfect dough. Wrap the dough in cling film and let it rest for 20 minutes.
Then start making two pasta sheets either with the aid of a pasta maker or a standard kitchen roller. The sheets should be roughly 3mm thick and 15 cm wide however it’s entirely up to you how thick or wide you like your ravioli. Same with the filling preference. Get creative, combine the flavours you like and stuff the ravioli with something you really enjoy. For inspiration here’s two filling sugestions:
Feta and caramelised onion (serves 6 ravioli)
1 tbsp caramelised onion
1 tbsp feta cheese
In a small bowl blend the feta cheese and the caramelised onion with a fork.
Crab sticks, Thai basil and red chillies (serves 6 ravioli)
4 tsp crab sticks roughly chopped
1 tsp Thai basil finely choped
1 tsp red chillies
1 tbsp lime juice
In a small bowl mix the chopped crab sticks, Thai basil, red chillies and lime juice.
First, beat the 3rd egg with a fork and brish it over one of the pasta sheets. Then, with a teaspoon start placing the filling over the egg brushed pasta sheet about 2.5 cm apart. Cover the filling with the other sheet of pasta. Make sure you press any air out from each portion of filling. Press around the filling, sealing it all around. Then finely cut the individual ravioli ensuring the edges are properly sealed. Lastly boil the ravioli for 2 to 3 minutes. You can then pour any sauce over the ravioli before serving or simply prepare the sauce in a separate pan and pour the boiled ravioli in the sauce for half a minute or so, just to allow them to get the flavours.