Tuesday, 20 August 2013

Pork, Chilli And Fennel Seed Ravioli With Sage Butter

1 quantity Homemade Pasta Dough

For filling

3 Sicilian style sausages, skin removed and meat roughly chopped

For sage butter

olive oil
25g butter
6 sage leaves
Parmesan grated

Heat a glug of olive oil in a shallow frying pan and gently sweat the sausage meat till till just cooked through. Then remove from heat and let cool.
Roll your pasta dough through a pasta machine on its widest setting five times to prove the dough slightly. Then run the pasta through the machine, reducing the settings gettings thinner each time until you have a nice thin dough.
Cut your dough length into two and lay one sheet out onto the board and using a spoon dot the sausage meat out along the centre of the dough leaving 2 inches between each blob of cooled sausage meat. Brush around the filling blobs with the beaten egg then lay the other pasta sheet over the top and press down tightly over the filling removing all trapped air. Use a ravioli cutter or knife to cut a circle 1 inch around the filling in a square, then double check the seal by pushing round the dough with your fingers or press the tip of a knife all around the edges of each ravioli. Leave to rest in fridge for about an hour.
Cook your pasta in boiling salted water, which should take between 3-4 minutes.
While your pasta is cooking, melt the butter and a drizzle of oil in a frying pan over a medium heat, once melted add the sage leaves and swirl around allowing the sage to flavour the melted butter.
Add the cooked ravioli and toss well so each ravioli is coated with the butter and sage.

No comments:

Post a Comment