Ravioli & Tagliatelle Pasta

Italian Pasta Class
• Ravioli served with brown sage butter sauce.
• Tagliatelle with a lemon cream sauce (Al Lemone), Bacon & Pea pasta sauce (E Piselli con la Pancetta), Cheese, parsley & cream pasta sauce (Alla Panna)

Pasta dough: Scoop 1 and a half cups of cake flour into a little heap. Make a well in the middle with your fingers. Crack two eggs and pour the eggs into the well, add a pinch of salt. Puncture the egg yolks with your fingers. Start to work the flour into the egg mixture from the sides. Mix until you have all the ingredients into a little ball of dough. You can add little bits of water if the dough is to dry. Knead the dough for +- 10 minutes until it is pliable, firm dough. Cover with cling wrap and let it rest in the fridge for +-30 minutes.

Brown Sage butter sauce for Ravioli: Heat 150g of butter over moderate heat, add a handful of fresh sage leaves, fry the sage leaves until the leaves turn slightly brown and crispy. Add a pinch of nutmeg.

Roasted Butternut filling for Ravioli : Peel 1 medium size butternut and cut into 2cm cubes, put the butternut into a roasting pan, add 15 ml of olive oil, the leaves of a sprig of rosemary and two crushed cloves of garlic, and salt & pepper to taste over the butternut. Roast until soft in a heated oven @ 220*C until soft. Mix two tablespoons cream cheese and 50g grated pecorino cheese to the butternut while it is still hot.

Spinach & Pecorino filling for Ravioli: Steam 500g washed spinach to soft, drain all the liquid, fry 1 finely chopped onion and 1 crushed garlic clove in 30ml butter until soft. Mix the spinach, 1 chopped sprig of oregano, 30ml fresh cream, 30ml cream cheese & 30g grated pecorino cheese with the spinach.

Lemon Cream Pasta sauce: Heat 250ml thick cream, finely chopped lemon (without the white) and 100ml Grappa in a saucepan over low heat until the sauce thickens. Take the saucepan of the heat; stir the juice of 1 lemon slowly into the cream sauce. Put the saucepan back onto the heat and let the sauce simmer for +-1minute while you keep on stirring. Add 10ml lemon zest and pour over pasta.

Bacon & Pea Pasta sauce: Heat 20ml olive oil and 30 ml butter, add 300 g finely chopped onion, sauté for +- 5min, add 250g chopped bacon until the bacon is cooked, add 600g frozen peas , simmer until peas are warm, serve with grated pecorino cheese. Add salt & pepper to taste.

Cheese, Cream & Parsley Pasta sauce: Heat 250ml fresh cream, add 1 cup finely chopped fresh parsley as soon as the cream starts to bubble, stir in 1 cup grated pecorino cheese to the cream and parsley.


3 Comments Add yours

  1. Sanet de Klerk says:

    Ivan, daai sage by die Ravioli was fenomenaal!!!!!
    Baie dankie – dit voel nou al of tot ek kan lekker kook!!!
    Hene, julle klasse is baie fun. En ek leer so baie!

  2. Riette says:

    Dit was nou regtig pret! Nooit weer “plastiek” pasta vir my nie. Het nou net my pasta masjientjie gekoop en kannie wag om die gesin te verras met my nuwe vaardighede nie!

    1. koskenades says:

      Dankie Riette! Geniet die tuisgemaakte pasta! Hoop ons sien jou gou weer.

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