Ravioli

Having been inspired by my Organic pasta class (see earlier post), I set out to make some ravioli using a traditional Maltese filling. Myles was heavily involved - he took the photos and was experimenting with his new lighting rig. Overall, it was an exhausting day for us both - but a great way to share an afternoon :)

Maltese Ravioli recipe

1 quantity of pasta dough

1.5 kg ricotta cheese (the fresher the better)

1/2 cup fresh parsley chopped

2 free range eggs

salt and pepper to taste

Mash all filling ingredients together. If the ricotta is more than a few days old, it will be a little dry and an extra egg or alternatively a dash of cold milk may be required. The correct consistency should see the potato masher make a "squelch" noise when lifted from the bowl of filling.

Roll pastry into sheets at size 5 on the pasta machine.

Place tbsp of filling approx 3 cm apart in middle of the sheet. Brush around each sheet with a little water.

Fold each sheet in half to cover filling. press down edge.

Using a scone cutter or tumbler glass, cut the ravioli into individual pieces. Place on a floured tray until ready for the pot.

Add prepared ravioli to boiling salted water. Ravioli will float when cooked (3-5 minutes usually).

serve with napolitana sauce.

Napolitana Sauce

1 onion

1 clove garlic crushed

140 g tomato paste

water

pinch sugar

Fry onion until translucent. Add garlic and cook 1 minute. Add tomato paste, water and sugar - stir until combined. Cook for 10 minutes and serve