Spent a weekend at our farm when my brother was visiting last month and i made an impromptu ravioli with potatoes, bacon and baby spinach from the kitchen garden.Served it with a classic burnt butter sauce.
Needless to say, it was lip smacking good. and yes, i don't know modesty...what is that? :)
I made my own pasta sheets. You can find the recipe anywhere on the internet.
Filling:
2 tspn olive oil
2 onions, finely chopped
2 tspn olive oil
2 onions, finely chopped
2 potatoes mashed
finely chopped bacon bits
¾ cup finely grated fresh cheese
2 tspn finely grated lemon rind
Pinch freshly grated nutmeg
freshly ground salt and black peppercorns, to taste
¾ cup finely grated fresh cheese
2 tspn finely grated lemon rind
Pinch freshly grated nutmeg
freshly ground salt and black peppercorns, to taste
To serve:
20g butter
20g butter
soy granules
sprinkling of baby spinach
Method:
Roll your pasta dough out and cut round sheets off it with a cookie cutter or in this case with a steel bowl/ batuka!
Mix the filling together and place a spoonful each on the cut round sheets.
Moisten the edges of the the remaining round sheets and place them on the mounds, firmly pressing the edges as you go.
Cook ravioli for 3-4 minutes in boiling water until just tender. Drain with a slotted spoon and place into warmed serving bowls.
Quickly heat the butter swirling the butter for about 1 minute only over a medium high heat
until very foamy and a slightly golden nutty color (do not burn), add the spinach and soy granules, stir and quickly remove from heat.
Drizzle over the ravioli and serve.
You can grate more cheese over it if you want.
