150 g white pasta/strong bread flour
150 g Semolina Flour
2 dessertspoons olive oil
Put all ingredients into food processor, and pulse until combined.
Tip onto work surface. Knead. Wrap. Chill for 30 minutes.
250 grams uncooked spaghetti
200 grams smoked bacon
4 egg yolks
40 mls cream
1 clove garlic
50 grams pecorino cheese
Bring a large saucepan of water to the boil, season with sea salt. Add spaghetti and cook for about 6 minutes or until just under al dente, stirring occasionally.
Meanwhile, heat a non-stick frying pan over medium heat. Cook smoked bacon for about 5 minutes or until smoked bacon is crisp and the fat starts to render. Add garlic and cook for 1 minute or until lightly golden.
Meanwhile, whisk egg yolks, cheese, cream, sea salt and freshly ground black pepper in a large bowl to combine.
Using tongs, remove pasta directly from saucepan and add to pan with smoked bacon. Add a ladle of pasta water and continue to cook for a further minute. Transfer pasta to bowl with egg mixture, tossing well to combine.
Divide pasta among bowls and serve immediately.
1 Medium Pumpkin
50 Grams Butter
50 Grams Mascarpone
Salt and Pepper
8 Fresh Walnuts
8 Sage leaves
1 Wedge Parmesan Cheese
For the Dough : Follow this Link
Cut the pumpkin into slices and take the skin off. For four people you need about a quarter of a medium pumpkin. Cube the Pumpkin and put 30 Grams of the butter into a baking dish and roast the pumpkin at 175 degrees Celsius until very soft. Toss in between to avoid burning. Mash it with a fork and return it to the oven to evaporate all liquid. Salt and pepper to taste.
Make a pasta dough by placing all ingredients for the dough, into a food processor, and process until a soft dough forms. It might need a bit more oil depending on the size of the egg. Rest the dough in the fridge for at least half an hour. Left over dough can be frozen.
Use the pasta machine and roll thinly to Mark six on the machine. With a Pastry Cutter (5cm in diameter) make 48 round discs of Pasta, which makes 6 Ravioli per person.
With a teaspoon, put small amounts of pumpkin mixture (1 teaspoon) on the pasta rounds and top it with a dollop of Mascarpone (¼ teaspoon). Wet the edge of the top disc with some water and fold over the filling on the bottom disc. Press well together.
Melt 10 grams butter in a non stick frypan and add the torn sage leaves until the become crisp. In a small pot melt 10 grams butter and add the shelled walnuts and toss until well covered.
To serve, bring a pot of water to the boil, add the ravioli, and cook only until they come to the surface. Drain them and immediately put them into the frypan with the sage and butter. Toss them together.
Put the ravioli into warm bowls and pour the walnuts with the butter over them. With a peeler shave some parmesan on to them, or sprinkle with parmesan cheese.
Ricotta Stuffed Cannelloni
500 grams Cannelloni
2 TBSP Olive Oil
1 Onion Chopped
1 Clove garlic, Chopped
60 g Prosciutto, sliced
125 g Mushrooms, chopped
250 g Chicken, minced
2 TBSP tomato paste
425 g can tomatoes
½ cup dry white wine
1 tsp dried Oregano
salt and pepper
250 g Ricotta Cheese
220 g Mozzarella Cheese, grated
1 Tsp snipped chives
1 TBSP Chopped Parsley
3 TBSP Parmesan, Grated
Heat oil in a pan and add the onion and garlic, then stir over a low heat until the onion is tender. Add the Prosciutto and cook for one minute. Add the Mushrooms to the pan and cook for 2 minutes. Add the chicken mince and brown well, breaking up any lumps with a fork as it cooks. Stir in the tomato paste, and undrained tomatoes, wine, oregano, salt and pepper. Bring to the boil, then reduce heat and simmer for 20 minutes.
Preheat oven to 180ºC. Combine the ricotta, mozzarella, chives, parsley and half the Parmesan cheese. Put spoonfuls into each cannelloni and roll up. Spoon some chicken sauce into the bottom of a casserole dish, then place the filled cannelloni on top. Spread the remaining sauce on the top, and sprinkle with remaining Parmesan cheese.
Bake 25-30 minutes, until golden