I will admit the first half dozen times i made pasta it was terrible and nearly broke my pasta machine. Funnily enough taking it back to basics was the only way to remedy my crapness. Using a seriously simple recipe and the correct flour pasta is super super easy, so much so i blow my nose at dried pasta, i break wind in its general direction(man i love that movie). So try it, its so easy – oh and if you dont have a pasta maker go buy one, theyre not expensive considering how much you’ll save on buying pasta – you’re pretty much making money.
This ravioli recipe is pretty basic and you can fill it with whateve you want, ricotta and spinach is super easy and so tasty but i love veal and sage. The basic pasta recipe is simple, for every 100g of flour add 1 whole egg – so you can make as much or as little as you want!
200g “00” flour (you can get it from most supermarkets and deli’s)
2 whole eggs
1 tsp salt
extra flour for working
Veal and Sage Filling
200g mince veal
handful of sage leaves
1/4 onion finely chopped
3 cloves garlic finely chopped
2 tsp salt
2 tsp cracked pepper
2 beaten eggs (for egg wash)
handful of mushrooms chopped
3 whole cloves of garlic
2 sprigs of fresh thyme
salt and pepper
1. Simply create a well in the centre of the flour and add the eggs until you get a firm dough
2. Roll out onto a floured surface and knead until elastic.
3. Run through the pasta maker from setting 1 to 7.
4. Punch out circles with a cookie cutter and paint each with a little egg wash.
5. Combine all of the filling ingredients in a bowl and put 1 tsp dollops on to half of the pasta discs.
6. Push one filled disc with a blank one ensuring you get any trapped air out, pinch the edges with a fork to ensure a tight bond.
7. Cook in boiling salted water for about 5 minutes. Drain.
8. In a small pan heat the butter and fry off the mushrooms and garlic, season with salt and pepper.
9. Arrange the Ravioli and spoon sauce over them. Seriously delish.