ricotta, thyme and pine nut ravioli with pancetta & crispy sage
if you're following a strict diet (like myself) but also have a deep deep love for chewy comforting home made pasta (also like myself), look away now, it took quite a lot of restraint to get through making and shooting this recipe without devouring the entire plate. i'd be lying if i said i didn't have any, i most definitely allowed myself a few bites here and a taste there to check for texture, seasoning and flavour i just tried my very best not to go over the top, like seriously tried . it's the ultimate indulgent comfort food, easy to make and easy on the pockets, you don't even need a pasta machine, just a rolling pin and some elbow grease and you're good to go. scroll on down for the recipe. Enjoy. Kay xx
ricotta, thyme & pine nut ravioli with pancetta & crispy sage
250 grams ricotta cheese
100 scrapings of nutmeg on the grater
100 grams crushed pine nuts
fresh thyme leaves stripped from sprigs about 1 tablespoon
3 grams salt
1 beaten egg
put all the ingredients in a bowl and mix well to combine. cover and store in the fridge until you are ready to use it.
pasta sheet -
from the mastering pasta cook book
205 grams bread flour
90 grams stone ground whole wheat flour
3 beaten eggs
15 mls extra virgin olive oil
15 mls water
1/4 teaspoon salt
fresh thyme leaves stripped from their sprigs, about 2 teaspoons
- in a medium to large bowl, combine the flours, salt and thyme, mix well and set aside
- in a measuring jug combine the olive oil, beaten eggs and water
- make a well in the middle of the flour and gradually add the egg mix whilst blending with a fork.
- once all the egg mixture is combined with the flour, continue to mix until you are able to form the flour mixture into a ball.
- turn out the contents of the bowl onto a lightly floured surface and knead until the ball of dough becomes smooth and shiny and bounces back when you poke your finger into the dough or gently pull it apart.
- form into a nice round ball and flatten into a disc with the palm of your hand. cover and set aside for at least 30 minutes before proceeding
make the ravioli's -
cut the dough in half and lay it on a lightly floured surface. using your hands, do your best to shape the dough into a rough rectangle.
- Roll the dough out to about a 1.5mm thickness whilst trying to maintain the rectangular shape.
- starting at roughly 1 inch from the edge of the dough and going lengthways, drop a teaspoon and a half of the filling in rows, leaving a rough 1 inch gap between each ball,
- fold the excess dough over the balls of filling, giving a gentle but firm press around each ball to remove any air gaps. punch out each ball using a round ravioli cutter.
- repeat the process until you've used up all the filling, all the dough or both.
- transfer the ravioli's to a floured baking sheet or pan while you prepare the sauce and and bring a large pot of salted water to the boil.
crispy sage leaves -
5 to 8 sage leaves
1 tablespoon of olive oil
- place a nonstick frying pan over medium to high heat
- wash the sage leaves and dry thoroughly with a kitchen towel
- massage each sage leaf with the olive oil, making sure each one is well coated
- place one sage leaf at a time into the pan, use a fork or a spatula to keep it flat while you count to 5, flip it over, press down once more and count to 5 again. the leaf should be crisp or should have started crisping by now, if it's not quite there yet, flip once more, press down and count to 5 again. the final result should be crispy and bright green.
- repeat the process with the remaining leaves
- set aside until ready for use.
finish the dish -
2 tablespoon unsalted butter
30 grams pancetta
40 grams grated pecorino or parmesan
5 to 8 sage leaves
3 to 4 sprigs of thyme
- Bring a large pot of salted water to the boil over high heat.
- in a large wide based frying pan, fry the pancetta for about a minute over medium heat, add the thyme and allow to fry until the pancetta is crispy and brown before removing from heat.
- once the water is to a rolling boil, drop the ravioli's in and cover, allow to cook for for 3 minutes.
- while the ravioli's are cooking, set the pan with the pancetta and thyme over low heat.
- after 3 minutes of cooking transfer the ravioli's along with 2 tablespoon of the cooking water to the frying pan with the pancetta and thyme, increase the heat to medium, add 2 tablespoons of butter and allow to simmer all the while basting the ravioli's, add the cheese, and gently toss to create a sauce, add another tablespoon or two of the cooking water if necessary. transfer to plates, sprinkle with freshly ground black pepper, crispy sage leaves and more cheese if you wish.