| Archive for The Foodies Forum This forum is for food lovers everywhere, discuss food to your hearts content and share favourite recipes. |
| lauzc |
Beetroot ravioli with broad beans pestoBeetroot ravioli with broad beans pestoWe made this last night for friends. Unfortunately, as the we didn't cook the ravioli straight away, they got a big soggy, so suggest you cook as soon as you are finished making them, or freeze them. Very yummy! This is the simplest pasta recipe you'll ever find - no machines, just your hands and a rolling pin. Serves 4. For the filling: * 2 medium (fist-sized) beetroots * 250g mascarpone * 2inch piece Parmesan cheese, finely grated * Freshly ground black pepper * Boil the beetroots for 1 hour, until you can pierce right through to the centre. * Rub skin off with your fingers. Cut into 1inch dice. Blitz in food processor with the mascarpone until smooth. Add the Parmesan. Season . For the pesto: * 40-50 podded broad beans, skin removed from each bean * 2 garlic cloves, peeled and crushed * 50g grated Parmesan cheese * ½ tsp crushed sea salt * 8 black peppercorns, crushed and ground in a pestle and mortar * 30g fresh basil leaves * 2 sprigs each of mint, tarragon and parsley - leaves only * 1 tbsp unsalted butter * Juice and zest from ½ lemon * 50-75ml extra virgin olive oil Place all the ingredients (bar the oil) in the bowl of a food processor. Pulse until roughly chopped. Add a splash of the olive oil, blend more. Continue, adding the oil slowly until you have a really rustic, fresh pesto. For the pasta dough: * 230g plain flour * 1/2 tsp salt * 2 large eggs * 55ml water * 1 tbsp extra virgin olive oil Sift the flour and salt. Make well in the centre. Break eggs in the centre. Add oil and water. Mix using your hands until you have a soft dough - add drops of water if it's too dry. Knead on a floured surface for 5 minutes, until smooth and elastic. Quarter the dough. Roll on a floured surface until 1/2cm thick. Cut into 3cm diameter rounds using a glass or jar as a cutter. Then, roll each round as thin as you can get it. Pair the circles. Brush one half with water. Add 1tsp of filling. Top and seal, patting sides down and drawing out any air pockets. Re-cut ravioli using the same glass/jar - this will tidy the edges. Dust with flour. Place on a baking sheet, cover with a dry cloth. Continue with remaining dough. Bring a very large pot of salted water to the boil. Cook in batches of 6 for 3-5 minutes - until glossy and cooked through. Use slotted spoon to remove from pan, place in a colander, drizzle with oil, plate and spoon pesto over. |
| Nannyp |
This sounds wonderful Laura. I keep meaning to make pasta and never do. I may well make this next week sometime, if I can buy some fresh broad beans over here! |
| lauzc |
I've got a bagful in the freezer as they have been coming in our weekly fruit & veg box. |
| dingsy |
I must be one of the few people who don't like pesto.....but will give it a go, and substitute something in it's place! |