In the penultimate #RespectThePasta challenge I have been asked to make ravioli from scratch. I've only ever made pasta from scratch once before, just a few weeks ago, in a lasagne. I rolled it a bit too thin so this time I made sure I left it a little thicker so that it didn't disintegrate completely in the pan.
I went for a simple filling of sausage and chorizo, and a very simple tomato sauce. There was a little of the sausage filling left over from the ravioli which I added to the sauce.
Fresh Ravioli with Sausage & Chorizo - serves 3-4
Pasta
200g '00' flour plus extra for dusting
2 large eggs
Filling
40g Chorizo, finely diced
4 good quality pork sausages
Sauce
glug of Extra Virgin olive oil
onion, finely chopped
3 garlic cloves, crushed
400g tin of chopped tomatoes
handful of fresh basil
salt & pepper
- Make the pasta by stirring the eggs into the flour until it starts to come together
- Knead until smooth & elastic - this will take a while - it will be grainy at first and then smooth. At this point keep on kneading until it becomes more elastic
- Tightly wrap in clingfilm and place in the fridge for 30 minutes
- In the meantime make the filling by frying the chorizo until the oil starts to come out
- Squeeze the sausagemeat from the casings and add to the pan, breaking the meat up
- Once cooked through set aside whilst you roll the pasta
- I used a Lakeland Pasta Machine to roll my pasta out, but you could do it by hand
- Cut the dough in half and pass half through the machine until you reach the second to last setting (1-7 on the Lakeland machine). Repeat with the other half.
- Lay a sheet of pasta onto a floured work surface
- Spoon a little of the sausage filling along the pasta sheets in small mounds before placing another sheet on top
- Press the top sheet onto the bottom sheet around the filling to remove any air and seal around the edges
- Using a ravioli cutter cut the squares of ravioli out around the filling
- Leave the ravioli to dry out a little whilst making the sauce
- Add a glug of olive oil to a pan
- Add the onion and garlic and fry for 3 minutes
- Add the tinned tomatoes and half of the chopped basil
- Place a lid on and simmer for around 20 minutes
- Add the rest of the basil and season with salt & pepper
- Put a large pan of salted water on to boil
- Once boiling, add the ravioli (in batches if necessary)
- Boil for 3-4 minutes and spoon out into the sauce, tossing gently
- Serve immediately
I received a ravioli cutter and '00' flour from ASK Italian for the purpose of this challenge
