RAVIOLI
550 g flour
4 eggs, beaten
6 yolks, beaten
6 tbsp olive oil
1 kg beetroot, boiled, peeled and grated
2 cups grated pecorino cheese |
DRESSING
2 tbsp white wine vinegar
1 cup orange juice
3 tbsp poppy seeds
¼ cup vegetable stock
sea salt and black pepper
1 whole egg, beaten |
In a mixing bowl beat together the whole eggs, egg yolks, olive oil and salt
Sift the flour and make a well in the centre before adding the egg mixture
Incorporate together with your fingers before kneading until elastic in consistency
Cover in cling wrap and place in the refrigerator to rest for 20 min
Combine the beetroot, pecorino and season to taste
In a saucepan bring the vegetable stock, vinegar and orange juice to the boil, allowing the mixture to reduce to become a syrup consistency
Take off the heat, add the poppy seeds and allow to cool
Unwrap the pasta and roll out a long length with a chilled rolling pin
Set a pasta machine onto its widest setting and roll out the pasta |
Reduce the setting each time until your fingers appear visually underneath the pasta
Place the pasta on a flat surface and cut out 10 cm discs from the pasta sheet
Place the beetroot mixture off centre to one side of the disc
Brush half the circumference around the filling with beaten egg, fold the other half over, sticking the pasta down from one side working your way around the filling pushing out any air bubbles that may get trapped
Place individually on a wire rack to prevent the raviolis from sticking together
Using a large saucepan, fill 2 thirds with salted water and bring to a rapid boil
Add the pasta and cook for 4 minutes
Strain and divide the raviolis between your plates
Pour over the poppy seed dressing and serve |
