Pasta Masterclass with Salvatore – Fillings and Sauces – Recipes
Pasta Master with Salvatore – Fillings and Sauces Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home.
We Cooked:
- Crab and Smoked Haddock Raviolo
- Quadretti Pasta
- Spaghetti
Salvatore taught you how to make royal pasta dough, it’s richer and softer than regular pasta dough.
Crab and Smoked Haddock Raviolo
See ingredients list for vegetarian alternatives
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With a parsley and rocket sauce, samphire and spring vegetables
Ingredients:
For the Royal Pasta Dough
- 135g Semolina
- 135g 00 Flour
- 180g Egg yolk
- 20g Egg white
- 1 pinch Salt
For the Parsley and Rocket Sauce:
- 85g of fresh parsley, leaves only
- 15g of rocket leaves
- 25g of garlic
- 30g of white onion, sliced
- 2 anchovy fillets (or nori seaweed)
- 1/2 lemon, juice only
- 3 tbsp of olive oil
- 50ml of double cream
- 20ml fish stock (or vegetable stock)
For the Raviolo Filling:
- 50g of smoked haddock (omitt for veggies)
- 35g of crab meat (or goats cheese)
- 90g of Parmesan
- 20g of peas
- 2 mint leaves
- ½ tsp lemon zest only
- 15ml of olive oil
- salt to taste
- black pepper to taste
- ½ tsp lemon juice
For the Spring Vegetables:
- 2 asparagus spears
- 20g of peas
- 15g samphire
- 15g pea shoot
- ½ courgette
- 15g baby spinach
- 15g sorrel
- 15g of unsalted butter
- 1 lemon
- 1 tbsp of flat-leaf parsley, finely chopped
- 1 spring onion
- 1 garlic cloves
- 1 tbsp of olive oil
Method:
- Begin by making the dough. Mix together the flours, eggs and a pinch of salt in a large bowl, wrap in clin film, then leave to rest in the fridge for 1 hour.
- Roast the smoked haddock in a pan with olive oil , butter until soft.
- To make the raviolo filling, place the peas, mint, lemon zest, olive oil and a pinch of salt into a blender and pulse. This mixture should remain quite coarse. Transfer to a bowl and combine with the cooked haddock and the crab meat, parmesan, lemon juice and some salt and pepper. Place in a piping bag and leave in the fridge.
- Once your pasta dough has come up to temperature cut it into three pieces, making sure to keep the dough that isn’t being used covered by cling film so it doesn’t dry out. Work each piece through the pasta machine, starting with the largest setting and moving down one each time until you obtain machine’s-width sized sheets.
- Once all the dough has been worked, cut the sheets in half once and then into round shape. Pipe the filling into the middle of each square, slightly more than a pea shape in size. Place the other round shape on top, making sure there is no trapped air. Lay the raviolo on a tray lined with flour or semolina to rest.
- Next, blanch the peas, broad beans and asparagus in heavily-salted water for one minute, then cool in iced water. Thinly slice the courgette and parsley.
- Make the sauce by heating the olive oil and sweating the onions and garlic with a pinch of salt. Add the anchovy fillet, the fish stock and the cream cook for 5-6 minutes. Transfer to a blender and blend with the parsley and wild garlic. Pass through a sieve. Add salt and lemon juice to taste
- Blanch the ravioli for 4-5 minutes in salted boiling water and strain carefully.
- Place the sauce in a pasta bowl add the raviolo, then dress with vegetables. Finish with a nice drizzle of olive oil and peas shoot
Quadretti Pasta
with a puttanesca dressing, rocket and pecorino cheese
Ingredients:
- 80g Fresh pasta dough
- 15g Anchovies (or Nori seaweed)
- 25g Parsley
- 1 Garlic glove
- 1 tbsp Virgin olive oil
- 200g Peeled plum tomatoes
- 45g Salted capers
- 100g Black olives
- 1 Fresh chilli
- 50g Radicchio
- 50g Water cress
- 25g Pecorino cheese shavings
- 1 tsp Balsamic reduction
Method:
- Remove the rested pasta dough from the fridge and roll out evenly into a long, thin sheet using a pasta machine.
- Cut the sheet in half lengthways and set on aside.
- Cover the sheet of the pasta with a tea towel to prevent the pasta to drying out. Brush the reserved pasta sheet with water.
- Using a knife, cut out square shapes than place the pasta on a tray.
- In a large pan of salted boiling water, cook the fresh pasta until al dente. Strain the pasta, add a dash of oil to loosen it up and then leave it to cool.
- To make the puttanesca dressing, first rinse the capers under running water to remove excess salt, then dry them and chop them roughly with a knife.
- In the meantime, add the oil, the sliced garlic, chopped chilli and half of the anchovies to a large frying pan stirring often, so the anchovies dissolve and release all the aromas. Leave to cool.
- Next add the peeled chopped plum tomatoes, black olives and the cappers to the cooked ingredients.
- In a bowl with the pasta, toss together all remain ingredients. Pour the balsamic over salad and add the rest of the anchovies, pecorino cheese and fresh parsley.
- Buon appetito!
Spaghetti aglio, olio e peperoncino
Ingredients: Serves 2
- 100g of fresh spaghetti
- 30ml of olive oil
- 1 garlic cloves, peeled and finely chopped
- ½ red chilli, chopped
- 70 g plum tomato fresh or tin
- Salt
Method:
- Cook the fresh spaghetti in a large pan of boiling salted water for 5–6 minutes or until al dente.
- Meanwhile, heat the oil in a large saucepan and fry the garlic and chilli gently, without letting them brown. At this point add the fresh chopped plum tomato in the oil. This sauce doesn’t take more than 5 minutes to prepare.
- Lift the cooked pasta from the water, using pasta tongs, and mix directly into the sauce. I wouldn’t choose to add cheese here, but you can, only if you really insist!
We hope you enjoyed the class!
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