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SPINACH RAVIOLI WTH SAGE BUTTER
RAVIOLI WITH SAGE BUTTER
INGREDIENTS (serves 6):
  • 400 gr plain flour, plus extra for dusting;
  • 4 eggs;
  • pinch of salt;
  • 60 gr butter;
  • 20 sage leaves;
  • 8 tbsp freshly grated parmesan;
  • 500 gr spinach leaves;
  • 3 eggs;
  • 100 gr ricotta;
  • sea salt and freshly ground black pepper;
STEPS:  
  1. Make the pasta dough: shake the flour trought the sieve to form a mound on the benchtop. Make a well in the center, break the eggs into the well and, using a fork, beat the eggs together until combined. Then, still with the fork, start incorporating some flour into the eggs, a little at a time, until the eggs aren't runny any more. Put the fork aside and continue to knead with your hands until the dough is smooth and elastic. Wrap the dough in cling wrap and let it rest for a minimum of 20 minutes at room temperature or for up to 24th hours in the fridge;
  2. To make the filling, wash the spinach,then toss in a large pan over the medium heat and wilt in only the water left clinging to the leaves - this should only take a few minutes. Squeeze dry and chop finely. Break the eggs into a bowl and beat lightly. Add the spinach, 4 tbsp. of parmesan,ricotta and nutmeg. Season with salt and pepper and mix with a wooden spoon until everything is properly amalgamated;
  3. Make the ravioli. Roll out the pasta dough into two very thin sheets, each rougthly the same size and shape. Lay out one of the pasta sheets on a lightly floured work surface. Place teaspoons of the filling 3-4 cm appart in rows on the pasta, leaving 2cm at the edge of the pasta sheet. Carefully brush a little water or beaten egg onto the pasta around each mound of filling. Lay the second sheet of pasta over the first and gently, using your fingers, press down on the sheet around the mounds of filling, pushing out any air that may have been trapped. Cut out the ravioli using a ravioli cutter or sharp knife (or the rim of a glass for round raviolli) and finish each one with a final press of your fingers to seal it around edges;
  4. Leave the ravioli to rest on floured tea towels for 30 minutes, making sure they do not touch each over;
  5. Melt the butter in a large non-stick frying pan over low heat with about half of sage leaves. Meanwhile, cook the ravioli a few at a time in plenty of boiling salted water for 3-4 minutes. Lift out using a slotted spoon and transfer to the frying pan. When all the ravioli are cooked, add the rest of the sage leaves and the parmesan, then toss gently for a minute or so. Place on the platter and serve immediately;

 Please find this and other great pasta recipes in this gorgeous book of Lucio Galetto The art of pasta:

 

RABBIT CANNELLONI WITH JERUSALEM ARTICHOKE SAUCE
BEETROOT RAVIOLI
INGREDIENTS (serves 6):
PASTA DOUGH:
  • 400 gr plain flour, plus extra for dusting;
  • 4 eggs;
  • pinch of salt;
  • 40 gr freshly grated parmesan;
  • 1 tbsp thyme leaves, chopped.
FILLING:
  • 100ml extra virgin olive oil;
  • plain flour for dusting;
  • 1 large farmed rabbit (1.6-1.8kg), legs jointed and saddle cut in half;
  • 2 white onions, roughly chopped;
  • 1 carrot roughly chopped;
  • 3 large ripe tomatoes, roughly chopped;
  • 1 bunch thyme;
  • 250ml white wine;
  • 2 litres chicken stock;
  • sea salt, freshly ground black pepper;
  • 100 gr ricotta;
  • 50gr freshly grated parmesan;
  • 2 egg yolks;
  • large handful of flat-leaf parsley leaves, chopped.
SAUCE:
  • 400 gr Jerusalem artichokes;
  • 1/2 lemon;
  • 2 tbsp. extra virgin olive oil;
  • 1 white onion;
  • 2 cloves garlic, chopped;
  • 1 bay leaf;
  • 1 litre chicken stock;
  • 80 ml cream;
  • sea salt and freshly ground black pepper
STEPS:  
  1. Make the pasta dough: shake the flour trought the sieve to form a mound on the benchtop. Make a well in the center, break the eggs into the well and, using a fork, beat the eggs together until combined. Then, still with the fork, start incorporating some flour into the eggs, a little at a time, until the eggs aren't runny any more. Put the fork aside and continue to knead with your hands until the dough is smooth and elastic. Wrap the dough in cling wrap and let it rest for a minimum of 20 minutes at room temperature or for up to 24th hours in the fridge;
  2. Meanwhile make the filling. Heat the olive oil in a heavy-based stockpot or large saucepan over a medium heat. Lightly flour the rabbit, then fry on all sides untill golden brown. Remove from the heat and set aside;
  3. Add the onion, carrot, tomato and thyme and cookfor 3 minutes, then return the rabbit to the pan and pour over the stock. Season to taste, cover and simmer until the rabbit is tender (about 35 minutes). Remove the pan from the heat and leave the rabbit to cool in the liquid;
  4. Then rabbit is cool enough to handle, take it out of the pan and strip meat from the bones. Put the meat in a large bowl and discard the bones;
  5. Strain the stock into another saucepan and simmer until it is reduced to half its original volume and is very thick. Set aside;
  6. Add the ricotta, parmesan, egg yolks and parsley to the rabbit meat and season to taste with salt and pepper. Mix well adding enough of the reduced stock to make the filling moist, but not wet. Refrigereit;
  7. For the sauce, peel and chop the articholes, dropping them into a bowl of water acidulated with a squeeze of lemon juice. Heat the olive oil in a medium-sized saucepan and sweat the onion and garlic for 3 minutes - do not brown. Add the bay leaf, stock and the drained artichokes and simmer until the artichokes are soft, about 20 minutes. Remove the pan from the heat, discard the bay leaf, and allow the sauce to cool. Blend until smooth, adding the cream and seasoning with salt and pepper to taste;
  8. Preheat the oven to 170℃ and grease a ceramic baking dish (or line it with baking paper);
  9. Roll out the pasta dough into very thin sheets,  then cut into rectangles about 10 cm x 7 cm. To assemble the cannelloni, take a pasta rectangle and place 3-4 tablespoons of the rabbit mixture along one of the long side , leaving a 5 mm gap from the edge of the pasta and shaping the filing into a sausage no more than 3 cm in diameter. Moisten the far edge of the pasta and roll from the filling towards the moistened edge. Repeat until all the pasta and filling is used up.
  10. Nestle the cannelloni, seam-side down, in a single layer in the baking dish so that there is no space between them. Add enough of the reduced stock to come a third of the way up the sides of the cannelloni, top with a drizzle of olive oil and a little parmesan and bake for 20 minutes.
  11. Meanwhile, gently reheat the Jerusalem artichoke sauce.
  12. Arrange the cannelloni on a serving place pour over the sauce and garnish with thyme leaves.

 

Please find this and other great pasta recipes in this gorgeous book of Lucio Galetto The art of pasta:

 

BEETROOT RAVIOLI WITH POPPY SEEDS
BEETROOT RAVIOLI
INGREDIENTS (serves 6):
  • 80g butter;
  • 1tbsp. poppy seeds;
  • 100g freshly grated pecorino cheese;
  • 400g plain flour;
  • 2 eggs;
  • 125 ml milk;
  • 1 kg. beetroot;
  • 40 g. butter
  • 4 tbsp. of homemade breadcrumbs (or 2 pieces of bread);
  • 200g. ricotta;
  • 1 egg;
  • 0.5tsp. of grated nutmeg;
  • sea salt and pepper.

 

STEPS:  
  1. Preheat the oven to 400F. Slice off the beet leaves close to the tip of the beet, then wrap each beetroot loosely in foil. Transfer the wrapped beets to a baking sheet and roast for 50-60 minutes. Let it cool and peel;
  2. Put a paper towel in a sieve, top with ricotta, leave for 1 hour to get rid of excess liquid;
  3. Meanwhile take two slices of stale bread (if you do not have stale bread just take two pieces of bread and toast them in the oven), break them into small pieces and whiz them in your blender or food processor to get the crumbs. You can add 0.5 tsp. of rosemary or thyme leaves and whiz it together with the crumbs to add some flavour. Put aside;
  4. Take the flour, two eggs, the milk and pinch of salt and prepare the pasta dough. Let it rest for 20 minutes while you preparing the filling.
  5. Whiz the beetroots in blender or food processor. Melt the butter in a non-stick frying pan over medium heat. Add 1 tbsp. of the breadcrumbs and let them color a little, then add the beetroots and cook for about 5 min. to reduce any excess moisture, stirring with a wooden spoon. Place the beetroots to the bowl, add the ricotta, 1 egg and the nutmeg. Season with salt and pepper. If the filling looks too soft add some more breadcrumbs;
  6. Roll out the pasta into very thin sheets. Lay out a sheet of pasta on a lightly floured work surface, then cut into squares (apx 5 cm) with using a fluted ravioli cutter. Place 2 teaspoons of filling in the center of the square, brush the edges of the pasta with a little water and place another pasta square on top. Seal by pressing the edges together.
  7. Cook the ravioli in plenty of boiling salted water for 3-5 minutes. Meanwhile melt the butter with the poppy seeds in a non-stick frying pan over medium heat until the butter is very hot and foaming. Lift out the ravioli using a slotted spoon and place on serving plates. Sprinkle with the pecorino and dress with the melted butter and poppy seeds.

 

OPEN TOP LASAGNE
OPEN TOP LASAGNE
INGREDIENTS (serves 4):
For the pasta:
  • 500 g(1 lb.) plain flour;
  • 2 pinches of sea salt;
  • 2 eggs;
  • warm water if needed;
For the filling:
  • 2 large eggplants peeled and chopped;
  • half of the herb mixture;
  • 75gr. of grated parmesan cheese;
  • 100 gr ricotta cheese;
  • 3 eggs;
For the herb mixture:
  • 1 tbsp. of finely chopped mint leaves;
  • 1 tbsp. of finely chopped thyme leaves;
  • 1 tbsp. of finely chopped basil leaves;
  • 2 small garlic cloves finely chopped;
  • pinch of sea salt and freshly ground black pepper;
For the base:
  • 2 large eggplants;
  • 75 ml. of olive oil;
For the sauce:
  • 60 ml. of olive oil;
  • half of herb mixture;
  • 5 ripe tomatoes, peeled, seeded and diced;
  • 45 gr. of pecorino cheese grated;
  • 2 tbsp. freshly grated parmesan cheese;
  • 12 basil leaves;

 

STEPS:  
  1. First make the paste dough;
  2. While the dough is resting, mix together all the ingredients in the herb mixture in a bowl, and set aside;
  3. Now prepare the lasagne filling. Peel and chop the two eggplants and place the pieces in a colander. Sprinkle with salt and set aside to sweat for 10 minutes;
  4. Heat the oil in a large frying pan over a medium heat and fry the eggplants in batches, for 5 minutes adding more oil if necessary. Tip the eggplants onto a wooden board and chop them finely. Place the chopped eggplant into a bowl and add half the herb mixture, plus the parmesan, ricotta and eggs. Mix well;
  5. Now prepare the base. Slice the egg plant into 12 disks, sprinkle a little salt and let them sweat for 10 minutes in a colander. Heat olive oil in a non-stick frying pan over medium heat. Add eggplant slices and fry them in batches, for 2 minutes each side, or until golden brown;
  6. To make the sauce heat the olive oil in heavy-based frying pan over low heat. Add the remaining herb mixture and sizzle for 2 minutes. Add the tomatoes, season with salt and pepper and cook for 5 minutes, mixing often with a wooden spoon. Remove from the heat;
  7. Roll out the pasta into very thin sheets and cut them into 8-sm squares. Bring a large saucepan of salted water to the boil. Add a little oil to stop the pasta from sticking and cook the lasagne squares, a few at a time for 5 minutes. Remove one at a time with a slotted spoon, and put them in a bowl;
  8. Working very quickly place a thin layer of sauce at the base of each individual plate, arrange the eggplant slices on top, sprinkle with some pecorino, then build the lasagne - place the square of pasta, add filling, sprinkle with parmesan, add another layer od pasta and so on. End with sauce and a sprinkle of parmesan. Serve immediately.

 

BRUSCHETTA WITH TOMATO
BRUSCHETTA WITH TOMATO
INGREDIENTS (serves 4):
  • 3 large ripe tomatoes;
  • 8 slices Italian bread;
  • 2 garlic cloves, peeled;
  • 1 tbsp olive oil;
  • 2 tbsp finely chopped baby basil leaves;
  • sea salt and freshly ground black pepper;

 

BRUSCHETTA WITH TOMATO
STEPS:  
  1. Cut a cross in the base of each tomato and plunge into boiling water for about 1 minute;
  2. Immediately remove and immerse in iced water until the skin starts to wrinkle;
  3. Drain and when cool, peel;
  4. Cut the tomatoes in half and remove the seeds with a spoon;
  5. Then dice them and let them drain to remove excess liquid;
  6. Toast the bread and rub garlic over it;
  7. Mix the tomato with the basil, olive oil, salt and pepper and spoon onto the toasts, and serve;
Original recipe from Lucio's Ligurian Kitchen: The Pleasures of the Italian Riviera

 

CROSTINI WITH RED PEPPERS MELTED WITH BALSAMIC VINEGAR
CROSTINI WITH RED PEPPERS MELTED WITH BALSAMIC VINEGAR
INGREDIENTS (serves 4):
  • 3 red bell peppers, seeded and thinly sliced;
  • 1/2 cup black olives, pitted;
  • 3 tbsp extra-virgin olive oil;
  • 1/4 cup balsamic vinegar;
  • salt, pepper;
  • prepared crostini or bruschette or crostini;
STEPS:  
  1. Il a large skillet on lowest heat, cook the peppers and olives, uncovered, with the olive oil and balsamic vinegar until the peppers are soft (about 40 minutes);
  2. Stir occasionally; the peppers should almost 'melt';
  3. Season with salt and peppers;
  4. Spoon peppers onto bread and serve warm.