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Friday, September 25, 2020
Sydney Seafood School
Sydney Seafood School

Elle and Alessandro’s buffalo ricotta ravioli

We bring you a buffalo ricotta ravioli with sage and rosemary butter recipe to treat Dad this Father’s Day.

Images and text from The Ethical Omnivore by Laura Dalrymple and Grant Hilliard, photography by Alan Benson, Murdoch Books RRP $39.99.

  • 1 bunch silverbeet (stalks trimmed) or spinach, coarsely chopped
  • 2 Tbsp extra-virgin olive oil, plus extra to serve
  • 2 garlic cloves, 1 crushed
  • 500g buffalo ricotta (or cow’s milk ricotta)
  • Grated nutmeg, to taste
  • 250g minced buffalo or beef
  • Finely grated parmesan, to serve

Pasta dough

  • 400g (2⅔ cups) pasta (“00”) flour or plain (all-purpose) flour, plus extra for dusting
  • 4 eggs, beaten

Sage butter sauce

  • 125 g (4½ oz) butter
  • 1 Tbsp extra-virgin olive oil
  • 1 handful sage leaves, coarsely chopped
  • 1 handful rosemary leaves, coarsely chopped
  • 1 garlic clove, crushed

To make the dough, mix flour, eggs and a large pinch of salt together in a bowl, then knead for 10 minutes until dough springs back easily. Add extra flour or water as needed. Wrap dough in plastic wrap and rest at room temperature for 30 minutes.

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Blanch silverbeet in a large saucepan of boiling salted water with a splash of olive oil and 1 garlic clove for 2-3 minutes or until soft. Drain well, then chop very finely – you should have about 250g. Combine with half the ricotta and a pinch of nutmeg.

Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add mince and crushed garlic, season with salt and pepper, and fry, stirring occasionally, for 10-12 minutes until browned. Cool, then combine with remaining ricotta and a pinch of nutmeg.

Cut off a quarter of the dough, dust it with flour and roll out on a lightly floured surface to 3mm thick. Alternatively, use a pasta roller, starting on the widest setting and reducing settings notch by notch until 3mm thick (dust with flour as you go). Place small dollops of filling in a line along the sheet, 5cm apart and slightly off-centre.

Brush edges with a wet finger, then fold pasta over, pushing out any air. Cut into squares, then seal with your fingers. Place on a floured surface and repeat with remaining dough and fillings.

For the sauce, combine butter and oil in a frying pan over low–medium heat. Add herbs and garlic, season, and cook, swirling occasionally, for 5 minutes or until herbs are just starting to crisp.

Meanwhile, cook ravioli in batches in a large saucepan of boiling salted water for 2 minutes or until al dente. Toss in sage butter sauce and serve topped with parmesan and olive oil.

For more recipes:

Sydney Seafood School
Sydney Seafood School