Ravioli Filled with Goat Curd & Warrigal Greens
Cook Time 1 hour plus resting
Servings 4
Ingredients
Pasta Dough
200g plain flour
2 eggs (extra large, total of 115g without the shell)
Filling
200g fresh goat's curd (I love Goat’s Curd!)
100g warrigal greens, leaves only
50g parmigiano reggiano
Nutmeg, grated
Salt and black pepper
Extra virgin olive oil
Sauce
50g butter
Sage, a few sprigs
Parmigiano Reggiano, grated once plated
Method
For the filling, wash warrigal greens and quickly sautee them in a pan with extra virgin olive oil. Cool them down and finely chop. In a large bowl, combine curd, warrigal greens, Parmigiano; grate in enough nutmeg according to your taste. Taste the filling to understand if you need to adjust with the Parmigiano or nutmeg; you should feel the Parmigiano on the side of your mouth and the nutmeg in the back of your palate. With a spoon or a spatula, mix all the ingredients until the filling is homogenous. Cover and set aside in the fridge.
To prepare the dough, place flour on a chopping board, make a well in the middle and crack the eggs. Using a fork, break the yolks and gently mix them with the whites. Start mixing the flour with the eggs until the mix looks like scrambled eggs. Now it is time to use your hands; put all the bits together and start kneading. If it is too dry you can add a few drops of water, if it is too wet add a little flour. After 10 minutes kneading your dough is ready; cover it with plastic or place in a container with lid on and put it in the fridge for at least 30 minutes.
Take it out of the fridge and allow to reach room temperature. Cut the ball of dough in half and before starting the rolling process flatten the dough into a disk no wider than the width of the pasta roller. Using a pasta roller, roll the dough on each setting, starting from the widest, down to the very last one. The pasta sheet should be the thinnest possible. Do not lay the sheets on top of each other or they might stick together.
Cut the sheets in two lengthwise, then cut each half in squares; Place the filling on each square, about the size of a kalamata olive. Fold each square into a triangle, sealing the two side very well, making sure you push out all the air inside. Bring the two corners of the triangle together and stick them, using your fingers. Place the ravioli in one layer on a tray lined with a clean tea towel until ready to cook.
In a large bowl, over the pasta water pot, melt the butter with the sage leaves. Cook the ravioli in plenty of boiling and salted water; once cooked (you will have to try one) strain them into the bowl with melted butter and sage. Gently toss the pasta with the butter.
Plate up and finish with grated Parmigiano Reggiano. Serve immediately. BUON APPETITO!
Note:
The curd can be substituted with ricotta however always buy it freshly cut from the deli section not in the pre-packaged plastic tubs as they are too wet for ravioli.
If you are going to make the ravioli immediately you don’t need to rest the dough in the fridge.
Cooking pasta: remember 1L boiling water per 100g of pasta to avoid the pasta sticking.