Braided ravioli

Updated at: Sun, 18 Feb 2024 16:33:38 GMT

Step 1

Start with the filling. Boil the potatoes whole and skin on. When cooked through, peel them while still hot and blitz them straight away with the cubed cheese. The remaining heat will melt the cheese nicely. Season with salt and pepper only if necessary. Place it into a piping bag once cool.

Step 2

For the pasta, Beat the eggs with a fork and incorporate the flour gradually. When the ingredients start to bind together knead by hands with energy. Remember, during this step it is important to stretch and pull your dough while kneading to allow the flour’s gluten to start working and therefore obtain and elastic dough. After a few minutes of working it will slowly come together and result in a smooth and homogeneous dough. As not all eggs are the same, if your dough feels too sticky to your hands, feel free to add a spoon of flour, if too dry and not binding, you can add a touch of egg white left or even a splash of water. When ready, wrap your dough in film and leave to rest for about 30 minutes, this will allow the dough to ‘relax’ and not being too elastic when shaping your pasta.

Step 3

For the green dough, blitz the cooked spinach with the eggs using a blender until you have a smooth green mixture (or chop finely with a knife than whisk in the eggs). Now proceed to create the dough with the flour and the egg mixture following the normal steps of pasta making.

Step 4

Proceed to roll the dough into thin pasta sheets. If you have a wooden board great, if you don’t a clean surface will work. Slice the pasta into thick sheets and flatten them with a rolling pin. With the help of a pasta machine, roll the pasta out. (This can also be done by hand using a rolling pin and elbow grease as well). It is good practice to fold your rolled pasta on itself and start over a couple of times, this process with give you a smoother and rectangular sheet that will be easier to work with at later stage.

Step 5

Pass the pasta gradually from the largest setting to the narrower settings to make thin pasta sheets. For ravioli, I usually like to pass the pasta twice at the second to last setting. Use your judgment keeping in mind that the thinner the pasta, the more you will taste the filling. Proceed to fill, fold, shape the ravioli however you like and remember that a little water on the edge of the pasta will help you seal the ravioli. To create the braided pattern you have to cut both the green pasta sheet and the regular pasta sheet into tagliatelle (long stripes), then proceed carefully as shown in the video on instagram. Remember to work with small quantities of pasta each time to avoid the rolled out pasta to dry out (keep the dough wrapped when not in use. I hope it makes sense.

Step 6

In a pan, brown the rosemary and garlic in oil and butter. When crispy remove them and keep the rosemary on kitchen paper to absorb the fat. It will become deliciously crispy. Quickly 'cool' the delicious browned and flavored butter with the wine and let the alcohol evapourate. Season with a little salt. Drop the ravioli in salted boiling water and cook for a couple of minutes then toss them into the pan with the brown butter. On high heat emulsify the butter with a ladle of pasta water and mix well. Add an extra knob of butter if necessary. Turn off the heat and check the seasoning.

Step 7

Plate straight away along with the sauce you have just created. Top with the crumbled crispy rosemary and toasted hazelnuts. Enjoy.

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