Category Archives: Pasta Recipes

Fresh pasta ravioli with lemon butter sauce

INGREDIENTS:

FOR PASTA:

150gr of 00 flour

50gr semolina flour

2 eggs

FOR FILLING:

200gr pork mince

Handfull of chopped parsley

Handfull of grated parmesan cheese

3 garlic cloves (minced)

1 egg

Salt & pepper to taste

FOR SAUCE:

100ml of Vermouth

100ml of chicken stock

1 shallot

50 gr of butter

lemon juice to taste

3 caper berries

 

PREPARATION:

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 …

BON APPETIT:)

Spaghetti with pan fried salmon,dried mushroom chips & tarragon sauce

INGREDIENTS (2 PERSONS):

2 x 200 gr salmon fillets

2 shallots (finely chopped)

1 garlic clove (finely chopped)

50gr of dried porcini mushrooms

100gr of spaghetti pasta

Salt , pepper & tbs of olive oil

1 tbs of creme fraiche

1 large sprig of fresh tarragon (leave some to garnish )

1 handful of parsley

1 lemon

1 caper berry or 1 tbs of capers

1 tbs of unsalted butter

100ml of white wine

PREPARATION:

Firstly we need to make a mushroom stock out of our dried mushrooms.  Use 300ml of boiling water on top of the dried mushrooms and set it aside for mushrooms to soften a little. In about 20 min you will have a dark brown mushroom stock. After 20 min separate the mushrooms from the stock.

Now lets cook salmon. Season with salt & pepper and cook it skin side down most of the time (about 2-3 min) only turn once and cook for 1 more min. Don’t worry if salmon doesn’t look fully cooked as it will go to the sauce at the very end of cooking to finish off.

I used the second skillet to cook my dried mushroom with a little of of butter & olive oil until they became crispy. Then remove them onto the paper towel.

Let’s cook the shallots and garlic  in the same pan the one we cooked the fish in and sauté until they become translucent and add the wine to de-glaze the pan. Let wine evaporate for a min and add mushroom stock, finely sliced caper berry and chopped tarragon . Cook it on a medium heat and reduce it by half. It will take 10-15 min.

In a meantime lets cook the pasta. Please follow pasta cooking instructions as one pasta cooks more than other. Cook it al dente so it still got a bite to it as it will go to the sauce at the very end.

When  mushroom stock has reduced  to your liking ( it depends on how much sauce you want to have with your pasta) taste it for seasoning and add salt & pepper if need be. Add tbs of creme fraiche and turn of the heat. Take cooked salmon and break it apart to smaller pieces and transfer it to the sauce together with pasta and parsley. Pasta will absorb some the sauce.

Serve it in a plate of your choice together with wedge of lemon and cooked mushrooms.

Bon appetit:)

 

Mushroom ravioli

 

INGREDIENTS:

FOR FILLING:

  • Mushrooms (Chestnut) 100gr (chopped)
  • Dried mushrooms 10gr (soaked in water and chopped)
  • Mascarpone cream (2 tablespoons)
  • Zest of 1 lemon
  • Half of mild chilli (chopped)
  • 1 shallot (chopped)
  • 1 clove of garlic chopped)
  • 100gr of spinach (chopped)
  • 1/4 of a teaspoon of nutmeg
  • Salt, pepper & olive oil.

FOR DOUGH:

  • 200gr. all purpose flour
  • 2 eggs + 1 egg yolk.
  • Pinch of salt.

FOR SAUCE:

  • 50gr of butter
  • 100ml of chicken stock
  • 100ml of white wine
  • 100ml of single cream
  • Juice of 1 lemon
  • Bunch of thyme leaves (3-4 springs)
  • 1 shallot
  • Salt

PREPARATION:

Let’s start with the filling. Heat the pan on medium heat and add shallot, garlic and chilli. Cook the shallots until they get translucent and add the chopped mushrooms, thyme, nutmeg and lemon zest. Cook it off until all liquid released by mushrooms is evaporated. Add dried mushrooms and cook it for further 5 min on medium heat. At the very end of the cooking add spinach and cook until they wilt down. Transfer to the bowl let it cool down a bit, then add mascarpone cream. Mix it well and transfer to the fridge.

As our filling is done let’s start with a dough. Whisk the eggs. Add flour and eggs to the food processor and pulse it slightly until mixture resembles wet sand. Dust the surface with a flour and transfer the dough mixture and start kneading. It will take from 10-15 min. Knead until the dough stops sticking to the surface and your hands. After it’s done wrap the dough with the plastic and transfer to the fridge for at least 30 min.

After 30 min. start rolling the dough. If you have a pasta machine( the lucky ones!) just run the dough through the pasta machine from the highest setting to the lowest. Pasta must be paper thin for a good ravioli. As I didn’t have pasta machine I used a good old rolling pin:) After rolling the pasta, make 2 round pasta pieces (see pic) for 1 ravioli (you can use pasta cutter or as I did – I used the cup). Add 1 teaspoon of filling in the middle of one piece. Brush the edge with water and put another piece on top and lightly press so it sticks to the bottom piece. Make sure you don’t trap the air inside the ravioli as it may explode during the cooking process. Use can press the sides with a fork to have a nice textural element (this is optional). I managed to make 14 raviolis.

Now start making the sauce. Add 1 shallot into the pan on medium heat. Cook it off until translucent. Add white wine, chicken stock, juice of 1 lemon and thyme leaves. Reduce mixture by half and add salt to taste. Add butter and cream and simmer on a low heat for about 5 min.

While sauce is simmering let’s start cooking our ravioli. Add ravioli to the pot of  simmering salted water (on medium to low heat) and cook until it flows to the surface, this usually takes 3-4 minutes. Remove them for the pot and add on a paper towel to drain. Then plate it up. Add some sauce, add a ravioli and some more sauce on top. I used a spring of thyme to garnish the plate.

Bon appetit.:)

 

Dried mushroom risotto

 

INGREDIENTS (for 2 people):

  • 2 shallots (finely chopped)
  • 2 springs of thyme
  • 100ml of white wine
  • 50 gr of dried mushroom (I use boletus. Can be replaced by porcini)
  • 150gr (or cup) of risotto rice (Carnaroli or Arborio rice)
  • Chicken stock (800ml)
  • Parmesan cheese .
  • Salt, pepper & olive oil
  • A knob of butter (about 50 gr)
  • Parsley

PREPARATION:

Prepare mushrooms first. Add mushrooms into a bowl and pour over some boiling water (about 200ml). Leave it for about 10-15 min for mushrooms to soak up some oh the liquid. Water becomes dark brown colour. Take the mushrooms out and chop them into smaller pieces. Do not discard the water. Add it to the chicken stock.

Heat a pan on medium heat. Add olive oil and shallots and cook them until translucent for about 5 minutes. Add the rice and lightly toast them until they become sticky when squeezed between the fingers (warning: they are very hot when doing that!). Add the wine and let it evaporate for about a minute. Now add the mushrooms, season it with salt and pepper and add a ladle of warm chicken stock into the pan(Keep stock on simmering at all times!). Continue to stir the rice until they absorb the liquid, then add another ladle.(Continuous stirring helps the rice to release its starch what gives risotto a creamy texture) Keep doing it for about 20 min until the rice still has the bite to it (not chalky) and not mushy(Italians call it al dente). At the very end of the cooking add parmesan cheese, thyme leaves and butter. Stir it well. Add last ladle of stock, cover the pan and leave it to rest for about 5 min. Risotto must have a liquid – runny texture. Add parsley to garnish and eat straight away:)

Bon appetit.:)