Salvatore’s Pasta Masterclass – Fillings & Sauces Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Crab and Smoked Haddock Raviolo
- Quadretti Pasta
- Spaghetti
Crab and Smoked Haddock Raviolo
Servings: 2 people
Ingredients
For the Royal Pasta Dough
- 135 g Semolina Rimacinata
- 135 g 00 flour
- 180 g Egg yolk
- 20 g Egg white
- Sea salt pinch to taste
For the Parsley and Rocket Sauce
- 85 g Fresh Parsley leaves only
- 15 g Rocket
- 4 clove Garlic
- 1 Onion sliced
- 2 Anchovies
- ½ Lemon juice only
- 3 tbsp Olive oil
- 50 ml Double cream
- 20 ml Fish stock
For the Raviolo Filling
- 50 g Smoked haddock
- 35 g Crab meat
- 90 g Parmesan grated
- 20 g Frozen peas
- 2 Fresh mint
- 1/4 Lemon 1/2 tsp zest
- 15 ml Olive oil
- 1/4 Lemon 1/4 tsp juice
- Sea salt to taste
- Cracked black pepper to taste
For the Spring Vegetables
- 2 Asparagus spears
- 20 g Frozen peas
- 15 g Samphire
- 15 g Pea shoots
- ½ Courgette thinly sliced
- 15 g Baby spinach
- 15 g Sorrel
- 15 g Butter
- 1 Lemon
- 1 tbsp Fresh Parsley finely chopped
- 1 Spring onion sliced
- 1 clove Garlic sliced
- 1 tbsp Olive oil
Method
- Begin with the pasta dough. Mix the semolina, 00 flour, egg yolk, egg white and sea salt until a dough forms.
- Knead until smooth, wrap in cling film and refrigerate for 1 hour.
- Heat a little olive oil in a pan and gently cook the smoked haddock until just soft. Leave to cool slightly.
- To make the filling, pulse the peas, mint, lemon zest, olive oil and a pinch of sea salt in a blender until coarse.
- Transfer to a bowl and mix with the smoked haddock, crab meat, parmesan, lemon juice and cracked black pepper.
- Spoon or pipe the filling into a piping bag and chill.
- Divide the pasta dough into portions, keeping unused dough covered.
- Roll through a pasta machine, reducing the thickness gradually until thin sheets are achieved.
- Cut into rounds. Pipe filling into the centre of half the rounds.
- Top with another pasta round, pressing out any trapped air and sealing the edges well.
- Place onto a tray dusted with semolina or flour.
- Blanch the asparagus and peas in salted boiling water for 1 minute, then refresh in iced water.
- Heat the olive oil in a pan and gently cook the onion and garlic with a pinch of sea salt.
- Add the anchovy, fish stock and double cream. Simmer for 5–6 minutes.
- Transfer to a blender with the parsley and rocket, then blend until smooth.
- Pass through a sieve and season with lemon juice and sea salt to taste.
- Cook the raviolo in salted boiling water for 4–5 minutes, then drain carefully.
- Warm the spring vegetables gently in butter.
- Spoon the sauce into bowls, top with the raviolo and arrange the vegetables around.
- Finish with olive oil and pea shoots before serving.
Quadretti Pasta with a puttanesca dressing, rocket and pecorino cheese
Servings: 2 people
Ingredients
- 80 g Fresh pasta dough
- 15 g Anchovies
- 25 g Fresh Parsley
- 1 clove Garlic
- 1 tsp Extra virgin olive oil to drizzle
- 1 tbsp Vegetable oil for cooking
- 200 g Peeled plum tomatoes tin
- 45 g Capers
- 100 g Black olives
- 1 Red chilli
- 50 g Radicchio
- 50 g Watercress
- 25 g Pecorino Romano shavings
- 1 tsp Balsamic glaze
Method
- Remove the rested pasta dough from the fridge and roll through a pasta machine into a long thin sheet.
- Cut the pasta sheet in half lengthways and keep one half covered with a tea towel to prevent it drying out.
- Lightly brush the reserved sheet with water.
- Cut the pasta into small squares and place onto a tray dusted lightly with flour.
- Bring a large pan of salted water to the boil and cook the pasta until al dente.
- Drain well, drizzle with a little extra virgin olive oil and leave to cool slightly.
- Rinse the capers under cold water, dry well and roughly chop.
- Heat the vegetable oil in a pan over a medium heat.
- Add the garlic, fresh chilli and half of the anchovies. Cook gently, stirring until the anchovies dissolve into the oil.
- Leave to cool slightly, then stir through the peeled plum tomatoes, black olives and capers.
- Toss the pasta with the radicchio, watercress and puttanesca dressing.
- Finish with the remaining anchovies, pecorino shavings, fresh parsley and balsamic reduction.
Spaghetti Aglio, Olio e Peperoncino
Servings: 2 people
Ingredients
- 100 g Fresh spaghetti
- 30 ml Vegetable oil for frying
- 1 clove Garlic minced or grated
- ½ Red chilli chopped
- 70 g Plum tomatoes chopped
- Sea salt to taste
Method
- Bring a large pan of salted water to the boil and cook the fresh spaghetti for 5–6 minutes until al dente.
- Meanwhile, heat the oil in a pan over a low-medium heat.
- Add the garlic and red chilli, cooking gently without allowing them to colour.
- Stir through the chopped plum tomatoes and cook for 4–5 minutes until softened.
- Transfer the cooked spaghetti directly into the sauce using tongs.
- Toss well to coat the pasta evenly and season with sea salt before serving.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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