Wednesday, 14 September 2011

Ravioli of fava and sweet pea with walnuts, lemon and ricotta salata

I have been inspired.
Currently I am reading a book about a young female chef who visits Italy for the Summer and falls in love with the lifestyle and of course the food. So on Monday I decided to make some hand made pasta again. I dusted off my pasta machine, headed to Med Foods to buy some flour and got to work.

Pasta dough
- makes 16 ravioli with enough left to make a lasagna for 6

400g tipo '00' flour
4 eggs
1 T olive oil

Tip the flour onto the bench (or you could use a bowl) and make a well in the centre and crack in the eggs and add the olive oil. With a fork or your fingers mix the eggs and slowly start incorporating the flour. When it comes together knead the dough for approx 10 mins until the dough springs back when touched. Rest the dough for at least 30 minutes. Make your filling.

The filling

75g baby peas
75g fava beans (about 100g unpodded)
1 T olive oil
1/2 small red onion finely diced
1 small clove garlic, crushed
2 T ricotta
Flakey salt and black pepper
Zest of 1/2 lemon and a squeeze of juice.

Heat the oil in pan and gently sweat the onion and garlic. Add the peas and favas and heat through. Place in a blender and puree. Season and add lemon and ricotta. Set aside.

Now the dough has rested you can now roll you pasta.
Starting in the widest setting roll about a 3rd of the dough through, folding the dough over itself and back through for the first 2 setting. Make your way down to the smallest setting. By now you should have a long length of dough. Cut this dough in half with one bit being slightly larger.
Lay one piece on a lightly floured bench and place teaspoons of the filling along the sheet.

Brush around the filling with a bit of water and the gently place the other sheet of pasta on the top. Carefully go around and press down the top sheet down, making sure all the air bubbles come out and the ravioli is sealed. If you have a round cutter you can cut them out with that. I didn't, so I just cut them square.
If you are making them ahead of time it is best to dust the tray you are putting them on with semolina flour so they don't stick, alternatively you could blanch them to set the ravioli.

Finishing the dish

2 T olive oil
1 clove garlic, finely sliced
1/2 red onion, finely sliced
Handful of toasted walnuts
4 brussels sprouts, broken down to leaves
10-15 fava beans for garnish
20g shaved or microplained parmesan
Ricotta salata- you could also use feta or goats cheese
Salt and pepper
Lemon juice

Bring a pot of water to the boil for the pasta and salt it well. Add your pasta and cook for about 3 minutes. Mean while make the sauce.
Heat the oil in a pan and add the garlic and onion. Sweat down and then add the walnuts and the brussel sprout leaves.
Add the cooked ravioli with a bit of the cooking liquid and gently mix to coat in the garlicy oil. Add the fava beans and season. Squeeze in the lemon juice.
Plate up and garnish with Parmesan and ricotta salata.

Serves 2 for main or 4 as an entree.

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