150gr of 00 flour
50gr semolina flour
200gr pork mince
Handfull of chopped parsley
Handfull of grated parmesan cheese
3 garlic cloves (minced)
Salt & pepper to taste
100ml of Vermouth
100ml of chicken stock
50 gr of butter
lemon juice to taste
3 caper berries
Let’s make pasta first. Combine flour & eggs into one bowl. Start mixing with the fork first until you get a homogenous mixture, then transfer onto a clean surface and work it for around 5-10 min (depending how strong you are:)) . Kneed it until it gets some elasticity. Wrap the dough into plastic wrap and transfer to the fridge for 30min to an hour to rest.
While pasta is resting let’s make the filling. Combine all ingredients into one bowl and mix it until very well combined. Set it aside.
As pasta has rested for an hour in the fridge roll it with the pasta machine or rolling pin until very thin. Of course it’s so much easier to do it with pasta machine but rolling pin works as well.
Let’s make a ravioli. There are so many ways to do so. I have used the method of two long pasta sheets which overlay each other and then used the cutter to cut circular form of ravioli itself. I have used 1 teaspoon of filling per ravioli separating each filling every 3-4 fingers apart. I have used eggwash in between the filling to make top sheet stick to the pasta sheet beneath.
When all raviolis are made I start making the sauce as it will take approx 10-15 min to make it. I start by cooking the onions in a pan until they get translucent then add vermouth and cook for a min or so to help alcohol evaporate. Then add chicken stock and cook it on medium to low heat until it sauce is reduced by half.
While sauce is reducing I start boiling the water for the ravioli. Make sure you season the water with salt. Add raviolis and cook for about 4-5 min on simmering water. It is usually enough for pasta and filling to cook through.
When the sauce has reduced by half add butter, lemon juice and chopped caper berries into the sauce and simmer for further 2-3 min. Make sure you taste the sauce before serving and add salt and pepper to taste.
Transfer everything to the plating dish , pour the sauce over the raviolis and …