There are a number of reasons why Michelle and I blog, we like experimenting, we enjoy sharing recipes, and sometimes we like the excuse to hone a skill. That’s what this week’s blog is all about, we wanted to make pasta. We didn’t want to make a simple tagliatelle, we wanted to make good stuffed pasta.
A few weeks ago when we planned this blog we started thinking about possible fillings, ideas were flying everywhere. We knew we wanted to use a jar of our Oven Roasted Tomatoes in the filling. When it came down to it we settled on something we make for each other all the time – a simple “Insalate Caprese”. Cheese, tomato and basil, simple yes, but full of flavour and easily one of our favourite things to eat.
ravioli caprese pasta filling
Print recipe
| Serves | 4 |
Ingredients
- 200g ball buffalo mozzarella (finely chopped)
- 250g tub ricotta cheese
- 100g drained sun blush tomatoes (chopped)
- 1 tsp dried oregano
- salt & black pepper to season
- 1 portion of our basic pasta dough
Directions
| In a bowl add the cheeses, oregano and chopped sun blush tomatoes. Season with salt and pepper to your taste. Set this aside while you work the pasta. | |
| Using the basic pasta dough recipe, roll your dough until thin, about a number 2 on your pasta machine. Using a sheet of dough place spoonfuls of filling evenly along leaving enough space to match the cutter you are using. | |
| Using your finger, dab water around the filling to enable the top layer of dough to stick. Gently place the top layer of dough over the first layer. Working from the centre out, gently apply pressure to seal the ravioli. Try not to leave air bubbles or overlapping edges. Once sealed cut shapes with your cutter or glass, whichever you are using. | |
| Dust top and bottom of ravioli with semolina to stop it sticking and put aside until ready to cook. | |
| When ready to cook, add the ravioli to a gently boiling pan of salted water with a bit of olive oil. They should only take 2-3 minutes to cook depending on the thickness of your pasta. | |
tomato & basil pasta sauce
| Serves | 6 |
Ingredients
- 1 onion (finely diced)
- 2-3 cloves garlic (crushed)
- 2 tbsp olive oil
- 2x400g tinned plum tomatoes
- 1 large bunch basil leaves (torn)
- 1 level tsp sugar
- salt & pepper
Directions
| Heat the olive oil in a medium sized saucepan, add the onions and saute for 4 minutes over a medium heat. Add the garlic and continue to saute for a further minute. | |
| Add the remaining ingredients to the saucepan, bring everything to the boil then turn the pan down medium/low. Cook for a further 20 minutes until the sauce has thickened. | |
| Serve with fresh pasta, some grated parmesan and some fresh basil leaves to garnish. | |
Note
This recipe is a simple basic sauce and therefore very versatile. Add leftover chicken, diced pancetta or diced chorizo if you want to add meat to the dish.
basic pasta dough
| Serves | 4 |
Ingredients
- 300g 00 pasta flour
- 3 large free range eggs
- 4 tbsp water
- 2 tsp olive oil
- 1/2 tsp salt
Directions
| In a large bowl add the pasta flour and salt. Mix Make a well in the centre of the bowl. Gently mix the eggs and oil and add the flour. | |
| Start mixing the egg mixture with a fork gradually incorporating the flour mixture. Once stiff enough turn out onto a floured work surface and begin to knead. Knead for about 5-6 minutes until the dough is soft and pliable. Wrap the dough in cling film and place in refrigerator for about half an hour to allow the dough to settle. | |
| Once the dough has rested, remove from cling film and turn onto a floured work surface. Begin with 1/4 of the dough and cover the rest so it doesn't dry out. Start with your pasta machine on its widest setting and flour the pasta and machine well and begin to work the dough through the machine. Use this setting until the dough is a smooth sheet, then gradually reduce down the setting on the machine until a thin dough is achieved. Usually a tagliatelle or cut pasta should be slightly thicker than if you are using the dough for a filled pasta. Cut your pasta as desired. | |
| When cooking, bring a pan of water to the boil add some salt and olive oil. If making filled pasta, lower the pan of pan to a gentle boil (so the filling doesn't escape) but if a straight cut pasta, leave at a rolling boil. Boil for 5-6 minutes until al dente. Serve with your favourite pasta sauce. | |
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