Monthly Archives: March 2012

Italian Style Spring Ravioli

Standard

The sun is starting to shine… the days are getting longer, it is now the time to put away the heavy meals and start eating fresh! I am fortunate enough to have a fantastic artisanal market close by. The local pasta maker has over 20 kinds of delicious pasta, with my favorite being the ravioli!

Spring Ravioli

Spring Ravioli

Ingredients (For 2 mains)

  •  Around 400 gm of ravioli (I like to have a mix of different flavors, like beef and parmesan; tomato and basil, rabbit and rosemary)
  • A dozen fresh cherry tomatoes
  • 2 fresh large Roma vine tomatoes (diced)
  • A good bunch of fresh basil (smashed to release the flavor)
  • 1/4 cup of good quality Italian virgin olive oil
  • 3 cloves of garlic (crushed)
  • 1 shallot (diced)
  • 4 mushrooms (sliced)
  • A few leaves of fresh baby spinach
  • 200ml of dry white wine
  • Half a fresh chili
  • 2 tablespoons of roasted tomato tapenade
  • Salt and Pepper
  • A small knob of fresh mozzarella
  • Half a cup of Fresh grated parmesan
  • 1/4 baguette (sliced finely)
  • 1/4 cup of pine nuts
Fresh Italian

Fresh Italian

Method for the Sauce

  1. Start by making a basil, garlic and pine nut infused olive oil by smashing the basil, garlic and pints in a mortar and pestle, add olive oil
  2. To make the mini mozzarella and tomatoes, slice the bottom off the cherry tomatoes (to make sure they don’t fall over when plated), and slice in half
  3. Cut the mozzarella into rounds, around the same size as the cherry tomato half
  4. Cover the mozzarella with the basil infused olive oil then make a stack with cherry tomatoes, place on the side (this largely decorative)
  5. For the toasts, take the sliced baguette, drizzle some basil infused olive oil and place under the grill – grill both sides
  6. Take from oven, let cool slightly, then cover with roasted tomato tapenade and parmesan
  7. Now – start your sauce – heat olive oil in pan, add shallots, garlic and white wine and sauté for a few minutes
  8. Add tomatoes and spinach, salt and pepper and the chili (if you like a a bit of spice )
  9. Simmer for a few minutes
  10. Place toasts under the grill
  11. Bring a pot of salted water to the boil and cook ravioli for 3 minutes
  12. Everything is now ready and it is ready to dish up, don’t forget to decorate with your mini mozzarella tomatoes!
  13. This dish tastes best when sitting outside, under the sun with a good glass of New Zealand Pinot Gris!!