Cheese Filled Ravioli in Saffron and Herb Sauce by Katie and Giancarlo Caldesi
Cheese Filled Ravioli in Saffron and Herb Sauce by Katie and Giancarlo Caldesi

Cheese Filled Ravioli in Saffron and Herb Sauce by Katie and Giancarlo Caldesi


Ingredients

1 quantity Fresh Pasta (purchased or made yourself)

Filling:

200 ml milk
50 g ‘00' flour
100 g cheese such as pecorino, fontina or asiago
60 g soft goats cheese
50 g Parmesan or grana padano, finely grated
Salt and freshly ground black pepper
2 egg yolks

Sauce:

50 g salted butter
2 Tbs extra-virgin olive oil
2 celery stalk with leaves, chopped
2 leeks, chopped
1 litre vegetable stock (or chicken stock)
1 heaped tsp grated fresh ginger
1/2 tsp saffron
Salt and freshly ground black pepper

To Serve:

50 g salted butter
Large handful of aromatic leaves such as rosemary, thyme, sage or marjoram
30 g toasted flaked (slivered) almonds
30 g smoked cheese such as ricotta, scamorza or smoked Cheddar, coarsely grated

Method

Filling:

Heat the milk in a medium saucepan over a medium heat, whisk in the flour and continue whisking over the heat until thick and any lumps have disappeared. Turn the heat to low and add the cheeses, season and whisk through. Take the pan off the heat and whisk in the egg yolks. Taste and adjust the seasoning as necessary, allow to cool to room temperature.

Prepare and fill the pasta according to the instructions on page 122 of the long & the short of pasta using 10 g of filling per raviolo and using a 6 cm cutter or wine glass to cut the pasta.

Sauce:

In a large frying pan heat the butter and oil and fry the celery and leeks over a medium heat until softened. Add the stock, ginger, saffron and seasoning, turn up the heat and bring to the boil. Reduce the heat and simmer gently for 15 minutes. Taste and adjust the seasoning as necessary. Purée the sauce in a blender and set aside.

To Serve:

Melt the butter in a frying pan and add the herbs. Fry them for around 2 minutes, take off the heat and set aside. Bring to the boil a large saucepan of well-salted water and cook the ravioli for around 5 minutes or until al dente. Reheat the sauce in a large saucepan and add the drained pasta to it. Arrange the ravioli on each plate with a little of the sauce poured over the top. Drizzle the herby butter around the plate. Scatter over the flaked almonds and grated cheese, then stand back and admire your work!

Credits: This is an edited extract from The Long And The Short Of Pasta by Katie & Giancarlo Caldesi published by Hardie Grant Books RRP $34.99 and is available in stores nationally.

Photo Credits: © Helen Cathcart.


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