Wednesday, 13 September 2017
Ravioli a la Jackie
The famous 18th century writer and gastronome Jean Brillat-Savarin once said "The discovery of a new dish confers more happiness on humanity than the discovery of a new star". I thought of him last night as we prepared and tasted our new ravioli recipe "Ravioli a la Jackie" named after one of our lovely students who helped bring this delicious vegetarian dish into existence!
Ingredients (serves 4-6 persons)
1 portion pasta
100 gram diced and roasted Jerusalem Artichokes
100 gram chopped Pistachio
100 gram Cashews
100 gram diced roasted potato
100 gram spinach or nettles
250 gram ricotta cheese
salt and pepper to taste
Mix all the ingredients in a bowl and flavour it with sage, salt & pepper.
Roll out the pasta as thin as possible, and with a teaspoon make little balls of the nutty paste and place it on top; egg wash the pasta and then take another roll of pasta and press it around the
balls, cut the ravioli out and with a fork press the two layers together to create a perfect tight seal.
Boil them in light salty water for 3 minutes and serve them with a butter and sage sauce.