Thursday, 13 March 2014

Savoury Pork Ravioli


Mmmm. 
While this is certainly no 20-minute supper, it doesn't take all that long, either. Here's what I did:

The Filling
I browned 1lb of ground pork, along with finely chopped garlic and onion. I added plenty of herbs: oregano, rosemary, thyme, salt and pepper. Once it had cooled a bit, I beat in 1 egg. This helps it hold together a bit when you make the raviolis. Done. Set aside.

The Pasta
I picked an easy looking homemade pasta recipe from online. Anything that's your basic flour-eggs-salt-liquid will do the trick. I think the one I used was about 2 cups flour, 3 eggs, a pinch of salt, a tablespoon of olive oil and a bit of water. It kneads up into a firm dough. After letting it rest for 20 minutes, you divide it in half and roll out each half into longish rectangles.

For some reason, I decided I could skip reading the directions, so I ended up cutting out my ravioli squares beforehand. Bad idea. I think it cost me an extra 15 minutes or so and made it much harder to fill. If you leave your pasta in 2 long rectangles, then you just plop a tablespoon of filling every few inches along your sheet of pasta it's much easier. There should be a good border of at least 1-2 inches on all sides of each bit of filling.

Here's a good picture of how somebody else did it: http://www.twohotpotatoes.com/pork-mushroom-ravioli/

Once you have all of your filling spooned out onto your first sheet of pasta, take some beaten egg and brush it around each blob of filling, this makes it easier to seal. Then place your second sheet of pasta overtop, and press down around each spoonful of filling to seal. Cut them out, and then pop them in the freezer on a cookie sheet just for 10 minutes or so. For example, while your water is coming to a boil.

They only need to cook until they float, just a few minutes.

I made a quick sauce by reducing a bit of white wine in the pan that I browned the ground pork in. It was just a simple glaze, not a thick sauce, and I'm glad it was simple - the raviolis themselves tasted so good that I wouldn't have wanted to smother them in something else. 

The Eating.
Enjoy!

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