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Sunday, 17 February 2013

Recipe of the Week: Fresh Pasta with Zingy Salsa Verde

Hello food.....

It was time to play around with the pasta machine again and make some sort of starter ravioli thing. I had limited supplies in the fridge, so the filling was just a simple cheddar cheese and spinach, therefore it was really important to have a tasty, tangy sauce. Therefore pasta with salsa verde was tested, and I must say went down pretty well.

What do I need?
Fresh Pasta with Zingy Salsa Verde
(Serves 4)
  • 2 Eggs
  • 100g '00' flour
  • 100g Semolina
  • 10ml Olive Oil
  • 30g Cheddar Cheese
  • Handful Spinach (torn)
  • Salt 
  • Pepper
Salsa Verde
  •  50g Basil
  • 50g Parsley
  •  50g Coriander
  • 50g Chervil
  • 1 Shallot
  • 1 Lemon (zest and juice)
  • 10ml Olive Oil
  • 1 tsp Caster Oil
  • Salt and Pepper

What do I do?

  1. Place the flour and semolina in a bowl and make a well in the middle. Add eggs and olive oil and combine together using hands. When all combined and shiny place in the fridge.
  2. Place all salsa verde ingredients in a bowl and blend using a stick blender.
  3. Roll the pasta with a rolling pin and then keep rolling through the pasta machine until you can basically see through it, then cut with any shaped cutter you want your ravioli to be.
  4. Combine together the cheese, spinach, salt and pepper in a bowl and place in your ravioli - stick each side of ravioli together with a little bit of water, or egg.
  5. Place pasta in boiling water for 2 minutes, or until it rises to the top.
  6. Serve straight away with salsa verde, a drizzle of olive oil and some cracked pepper.

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