I need guinea pigs. Not to add to the menagerie, certainly not to cook (all those little bones) but to try out this recipe.
Last week we filmed an ad for Origin Energy that is based around a recipe. The ravioli I chose seemed easy to me, then I had to provide the recipe and it seemed to be an awful lot of steps.
I’m a much better cook than I am recipe writer.
So I’m hoping some of you will try it out and get back to me if I’ve missed something obvious in the steps or there is some other way I could make it simpler to follow.
Or you could just come into the Zin House and have me cook it for you 🙂
The ad airs on channel 7 in May.
Three Cheese Ravioli with Pumpkin, Mushroom and butter cooked Sage
• 250 grams plain flour
• 2 eggs
• 1 egg yolk
• 1 tsp salt
Combine all ingredients into a pliable ball, either by hand or machine. Add a little more flour or beaten egg to get this consistency if necessary.
Rest the dough, covered, for an hour or until you are ready to use it.
Pass through a pasta roller until you have sheets that are thin but still workable.
On a flat lightly floured surface use a round cutter (between 80mm and 90mm is usual) to make the ravioli base, three or four per person for an entree size and a few more as a main course.
Using your fingers or a pastry brush, sparingly wet the edge of one half of the pasta circle with a little water.
Place a rounded teaspoon of filling (recipe follows) in the centre and fold in half.
Gently push the seam together to seal.
Set aside on a baking paper lined tray, do not let them overlap. At this stage the ravioli will keep well for a day or so or freeze for use directly from the freezer.
They are now ready to be cooked, not too many at a time, in gently boiling water until they rise to the surface.
Three cheese filling:
• 50 grams butter
• 1 tablespoon olive oil
• 1 medium sized brown onion, finely diced
• 2 cloves garlic, finely chopped
• 100 grams fresh curd goats cheese*
• 100 grams fetta*
• 100 grams Parmesan
• 2 eggs
• 1 tablespoon each fresh chive and parsley, finely chopped
• 1 teaspoon salt flakes
• 1 teaspoon freshly ground pepper
Melt the butter and oil in a pan, and the onion and garlic and sauté gently until starting to caramelise.
Combine this with all the other ingredients to create the ravioli filling
*We use local cheeses from Jannei Goat Dairy (Lidsdale) and fetta from High Valley (Mudgee)
• Approx 500 grams pumpkin
• 1 large red onion, large dice
• A few cloves garlic, roughly chopped
• 2 large mild red chillis, sliced
• Olive oil
• Salt & pepper
Slice the pumpkin, leaving skin on. Place in a roasting dish and scatter over onion, garlic and chilli. Sprinkle with salt and pepper and olive oil.
Roast in a moderately hot oven (200 degrees Celsius) until cooked through, crispy and golden. Set aside in a warm place.
• 4 medium flat mushrooms*, sliced
• 100 grams butter
Melt the butter and sauté the mushrooms until just colouring, do not overcook them. Set aside in a warm place.
*We use local mushrooms from Mel and Trent at Mudgee Mushrooms
• A large bunch of fresh sage leaves
• 100 grams butter
Heat the butter until it has melted and is just starting to colour. Add the sage leaves and shake or stir to ensure they are covered by the butter.
Remove from the heat when the leaves are crisp and before the butter or leaves burn.
Place the cooked ravioli on the base of a serving platter. Top with pumpkin and mushroom and finally the sage. Drizzle with any leftover butter the sage has been cooked in. Finish with a little finely chopped chive and black pepper if you wish.