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 …
380g creme fraiche (at least 30% fat, but more is better).
250 grams unsalted and chilled butter.
For the filling:
500g unsmoked pork loin joint
500g smoked pork loin joint
2 big onions
salt and pepper
First of all a little bit of history of this dish which is very popular in Lithuania. It was brought to Lithuania with ethnic group of people which is mostly based in Trakai nowadays. Kibinai became very popular in Lithuania as they are very delicious and very easy to eat , perfect when you need to pack your lunch or when you want to feed a large group of people. You do not need cutlery to be able to eat which makes them good for picknics too.
Lets get started with the dough first, as it will need to rest in the fridge for about 30 min once finished. Take 1kg of plain flour and run through the sift , put some salt and pepper so the dough wasn’t bland. Grate in butter, mix it with the flour thoroughly, you should not have any big butter pieces left and flour will become a bit yellowish and wet grainy crumble (You can spread this process up by using food processor). Now make a well in the centre and put all wet ingredients which is 2 eggs and creme fraiche. Kneed the dough while no flour is left on a work table, everything is well combined and not sticking to the hands. Wrap the dough into a cling film and put into the fridge for about 30 min.
Second step would be to prepare the filing. Dice the meat in 1cm cubes, mix with diced onions, season it with salt and pepper (Do not use minsed meat instead as it will change the texture completely). Kibinai supposed to have a bit of heat so don’t be afraid to put a bit more pepper. The quantity of the salt used in the filling depends on the saltiness of the meat. I normally mix 500 gr. of raw pork loin with 500 gr. of lightly smoked pork loin therefore I put less salt.
When dough is relaxed and filling is made, take the dough out of the fridge and divide into 4 equal pieces.
Roll each piece as shown in the picture below (Roughly 30 cm length rolls). Divide each piece into half and each half into half again and you should end up with 16 equal pieces.
Roll each piece into circles as per pictures below. I find it best to roll all of the pieces first and then spread the filling evenly. To make the proper form of Kibinai follow pictures below. If the edges of the dough became too dry you may want to brush it with some egg wash. Stick the sides of the dough together and then to make a nice looking pattern on top, twist the top part of the dough towards yourself and press lightly (See the pictures below). When finished with the pattern, line up your baking trays with some baking paper and transfer Kibinai leaving some space in between as shown in pictures below. Brush with an egg wash and bake in preheated to 200deg C oven for 30 min or until golden brown.
Traditionally it goes with chicken broth (bouillon) but it is very nice with the fresh salad or beer. Bon appetite!
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.
200gr. all purpose flour
2 eggs + 1 egg yolk.
Pinch of salt.
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)
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.