Pasta Making & Meal Recipes – Mushroom Ravioli; Spinach Tortellini; Tagliatelle;
We hope you enjoyed your time with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
Recipes:
Chicken Saltimbocca; Mushroom Ravioli; Spinach Pasta & Ricotta Tortellini; Tagliatelle; Arabiatta Sauce; Rocket Pesto; Sweet Potato Gnocchi; Squash Sauce; Romesco Sauce;
Chicken Saltimbocca
Ingredients – Serves 4:
- – 4 (6 Ounce) Boneless, Skinless Chicken Breasts
- – 3/4 Cup All-purpose Flour Seasoned With Salt & Pepper
- – 1 1/2 Tablespoons Minced Fresh Sage Leaves
- – 8 Thin Slices of Prosciutto
- – 1/4 Cup Olive Oil
- – 1 1/2 Cups Dry Vermouth or Dry White Wine
- – 1 Tablespoon Lemon Juice
- – Salt & Pepper to Taste
- – 4 Tablespoons Unsalted Butter
Method:
- Slice each chicken breast in half lengthwise.
- Place the seasoned flour in a shallow bowl, and dredge each piece of chicken on both sides, then place on a baking sheet.
- Sprinkle the top of each cutlet with the chopped sage, then cover with a slice of prosciutto.
- Press the prosciutto to help it to adhere to the chicken and then refrigerate until needed.
- 30 minutes before you plan to cook, remove the chicken from the refrigerator.
- Heat 2 tablespoons of the oil in a heavy skillet over medium high heat until lightly smoking, then place 4 cutlets in the pan prosciutto side down.
- Cook the cutlet until you can see the edges are beginning to brown, about 3 minutes.
- Carefully flip the cutlets over and reduce heat to medium and cook until no longer pink inside, about 2 to 3 minutes.
- Move the cutlets to a warm platter, cover with foil, and cook the remaining cutlets in the same manner.
- Once all the cutlets are cooked and moved to the platter, add the wine (or vermouth) and lemon juice to the pan scraping up and browned bits, cook over high heat until the liquid has been reduced to about 1/2 cup.
- Add the butter and season with salt and pepper and stir until blended.
- Pour the sauce over the chicken and garnish with fresh sage leaves.
Mushroom Ravioli
Ravioli is a filled pasta. They are great for making at home as they are relatively easy to shape. The secret of perfect ravioli lies in making beautifully thin pasta, so take your time when rolling and handle with care.
Ingredients – Serves 4:
- – 2 large eggs
- – 200g of 00 flour, plus extra for dusting
For Mushroom Filling:
- – 1 tbsp olive oil
- – 400g Chestnut mushrooms, sliced
- – 2 shallots finely chopped
- – 1 clove garlic
- – 1 sprig thyme
- – 1 heaped tbsp ricotta
- – 2 tbsp parmesan freshly grated
- – salt and pepper to season
Method:
For the Pasta Dough
- Place 00 flour onto a large wooden board and shape into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
- Using a fork, lightly beat the eggs, then mix in the flour a little at time to obtain a consistent ball of dough.
- Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
- Divide the dough equally before rolling, wrap the extra dough back in the cling film so it doesn’t dry out.
- Flatten the dough to a rough square so that it fits through the pasta machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times to release the gluten which increases the elasticity of the dough and prevents cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2nd to last setting. cut into circles using a 7–8cm pastry cutter.
For the Filling
- Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and sauté until soft and translucent.
- Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes. Set aside and let cool for 5 minutes.
- Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz until like a coarse pate.
Assemble the Ravioli
- Make one ravioli at a time keeping the remaining pasta covered loosely with cling film or a damp tea towel. Lightly egg wash the edge of one of the circles. Take a heaped teaspoon of filling and place in the middle of the circle.
- Lay a second pasta disc over the top and gently mould the pasta around the filling, making sure to remove all excess air that may be trapped to prevent the pasta breaking during cooking.
- Gently press around the edges to seal and repeat this process until all the filling has been used up.
- Place the ravioli on a lightly floured tray in the fridge for at least 30 mins. If desired, you can crimp the edges of the ravioli with a fork or use zig-zag pasta cutters for a more decorative effect.
- To cook the ravioli, bring a large saucepan of water to the boil, add a glug of olive oil and carefully lower in the ravioli. If the filling is pre-cooked, they will need around 3 minutes. If using raw filling, cook for a few minutes longer.
Spinach Pasta & Ricotta Tortellini
Ingredients – For the pasta (makes more dough than needed for this recipe):
- – 70g spinach (blanched)
- – 4 large free-range egg yolks
- – 200g ‘00’ flour, plus extra for dusting
For the hazelnut pesto:
- – 25g whole blanched hazelnuts
- – 15g Parmesan(or a similar vegetarian hard cheese), grated
- – 1 tbsp hazelnut oil
- – 1 tbsp rapeseed oil
For the filling:
- – 150g ricotta
- – 50g Parmesan(or a similar vegetarian hard cheese), grated
- – 1 lemon, zest only
- – pinch grated nutmeg
- – salt and freshly ground pepper
- – knob of butter, to serve
Method:
- Blanch the spinach by placing the leaves into a pot of boiling water for 1 minute, immediately transfer to ice/cold water. Drain and squeeze as much liquid out as possible, using a cloth. The more you reduce the liquid, the less extra flour you will need.
- Make the spinach-egg mixture really smooth, ideally use a food processor.
- Add the flour and whizz again to combine – the mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge for 30 mins.
- For the pesto – Spread the hazelnuts on a baking tray and toast in the oven for 6–8 minutes, until golden brown, set aside and when cool crush in a pestle and mortar then add the parmesan and oils
- For the filling – Mx the ricotta, Parmesan, lemon zest, nutmeg and a pinch of salt and pepper until combined.
- To assemble the tortellini – Roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out circles. (Any leftover dough can be frozen to use another time.)
- Spoon a heaped teaspoon of filling inside each pasta circle and fold to create a half moon shape. Wet the edges and press down. Pull the two narrow ends together to form a tortellini shape.
- Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well. Serve the tortellini with the herb pesto spooned over the top.
- Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, drain well.
- To serve drizzle the hazelnut pesto over the tortellini
Click Here for - Tagliatelle and Spaghetti Rolling
Follow the pasta dough recipe above.
- Roll the pasta dough to the 2nd to last setting using the rollers, the ideal length is 40-50cm. Dust the cutting attachment and run the dough through, pile in small mounds ready to cook. Use the wide part on the attachment for tagliatelle and the narrow for spaghetti.
- Have a large floured board or tray ready and place loosely gathered bundles of tagliatelle onto it. Repeat the process for the remaining pasta dough.
At this stage the pasta can be covered and stored in the fridge under cling film. You can also freeze individual portions, making sure they are well wrapped up.
To cook the pasta, bring a large pan of salted water to the boil. About 100g per person is good, shake off any excess flour. Drop your tagliatelle into the water, Cook for 2 minutes, Drain, season and combine with the sauce of your choice before serving immediately.
Arabiatta Sauce
Ingredients – Serves 2:
- – 4 fresh tomatoes
- – 1 clove garlic, roughly chopped
- – 1 Banana Shallot, finely diced
- – 1 teaspoon of harissa paste (if you don’t like spice, use tomato paste)
- – Salt & Pepper
- – 1 teaspoon sugar
- – Sprig Thyme (optional) – remove the stalk
- – Teaspoon of olive oil
- – Lemon – squeeze.
Method:
- Using a box grater, grate the tomatoes into a bowl – discard the skins.
- In a small pan, heat the olive oil then soften the garlic and shallot. Add the harissa paste, then the tomatoes and stir – season with salt and pepper and thyme, plus a teaspoon of sugar – taste and then keep warm until needed. Add squeeze of lemon as you serve.
Rocket Pesto
Ingredients: Serves 2
- – 50g Pine Nuts
- – 100g Rocket
- – 50g Parmesan
- – 150ml Olive Oil
- – 1 Garlic Clove
Method:
- Combine the pine nuts, rocket, Parmesan, olive oil and garlic clove in a blender. Season to taste.
Sweet Potato Gnocchi
Ingredients
- 1 sweet potato medium
- 1.5 cups of flour (‘00’ or plain)
- 15g of grated parmesan
- Seasoning
Method
- Bake the sweet potato on 180C for roughly 45 minutes or until soft.
- Let it cool down, peel and discard the skin.
- Mix all the rest of the ingredients in a bowl, start forming a dough. You might need more flour
- Work the dough on floured surface with your hand, adding more flour if too sticky.
- Form a dough ball, wrap it in cling film and rest in the fridge for at least 20 minutes.
- Form gnocchi shaped little dumplings.
- Get a pan of salted boiling water ready and boil the gnocchi for approximately 2 minutes until they start floating on top. Strain and cool down.
- Finally, you can either pan-fry our gnocchi or just drop them directly into hot pasta sauce to warm up.
Squash Puree
Ingredients
- 1tbsp pomace oil
- 100g squash, diced
- 1/2 shallot =60g
- 1 clove garlic=15g
- Pinch of spices to your taste, we used Garam Masala, Chilli flakes, Cinnamon, Ground Coriander.
- Salt & Pepper to taste
Method
- Sweat the onion and garlic on olive oil for two minutes. Add diced squash and get some colour on it.
- Blitz in food processor/nutribullet
Romesco Sauce – Demonstration by Chef
Ingredients – Yields 3 cups
- One 450g jar of roasted red peppers, drained
- ½ cup raw or roasted almonds (unsalted)
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large cloves garlic, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt, to taste
- ¼ teaspoon cayenne pepper
- Add toasted pine nuts and Gorgonzola cheese to add flavour and texture.
Method
- In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency and then taste, add more seasoning if required
- Can be stored in a jar in the refrigerator for 4-5 days. Use as a sauce for arancini and many other dishes.
We Hope You Enjoyed The Class
If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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