Tag: ravioli

Ravioli del plin – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

First of all, put the meat pieces in the pan with a little oil and let it brown on all sides.

Meanwhile, peel the carrot, onion and celery and cut them into coarse pieces.

Add the herbs to the meat, cover with broth, season with salt and pepper, close with a lid and leave to cook for about 1 hour.

In the meantime, prepare the egg pasta: combine flour and eggs in a bowl and work quickly until you obtain a homogeneous dough, wrap it with cling film and leave to rest at room temperature for 1 hour.

Once cooked, lift the meat and vegetables with a slotted spoon, separate them, then debone the first and blend the second, then keep them aside.

Place the well-washed escarole in a pan with a drizzle of oil, without adding water, and let it cook with the lid on for a couple of minutes, then add the spinach and stew for another 5 minutes.

Place the meat in a blender and blend it, then add the egg, parmesan and stewed vegetables, season with salt and pepper and blend again.

Take the dough again, divide it into pieces and roll it out first with your hands on the lightly floured work surface and then with the pastry maker, starting from the largest thickness and then rolling it over several times with decreasing thickness until you reach the thinnest one.

Distribute the meat filling on the pastry at regular intervals, then pinch the side of the filling with your fingers and then cut out the ravioli with the knurled wheel.

At this point your plin ravioli are ready, now all you have to do is boil them and season them.

Heat some oil in a non-stick pan with some chopped sage, then add the blended vegetables from the broth that you had set aside and leave to flavor and heat for a few minutes.

Boil the ravioli for about 5 minutes in plenty of lightly salted boiling water, drain them and add them to the sauce.

The ravioli del plin are ready, all you have to do is season with salt and pepper and enjoy them.

Ravioli candy cane – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First of all, prepare the beetroot pasta: blend the beetroot with the egg until you obtain a smooth puree, add it to the flour and work quickly until you obtain a homogeneous dough, which you will wrap in cling film and leave to rest for at least 20 minutes at room temperature .

Prepare the egg pasta: combine flour and eggs in a bowl and work until you obtain a homogeneous dough, then wrap with cling film and let this rest too.

Prepare the filling intact: combine the beetroot, ricotta, parmesan, salt and pepper in a blender and blend until you obtain a smooth cream.
Pour it into a piping bag and keep it in the fridge, so you have it ready to use as soon as the pastry is ready.

At this point comes the most complex part, that is, preparing the pastry, which must be made of alternating strips of normal and pink egg pasta.
Take the loaves again, then take them one at a time, remove the film, flatten them on a lightly floured work surface and pass them through the pastry maker, starting from the thickest thickness and decreasing the thickness at each step, until you obtain a thin sheet (but not too much, it will go thinned again at a later time).
Proceed in the same way with the second dough.

From each of the 2 sheets, cut long, thin strips, equal to each other (you can use a smooth-bladed knife or a roller to cut the pappardelle, you see).
Arrange the strips on the work surface alternating colors, then flatten them lightly with a rolling pin to start making them stick, then pass them through the pastry maker to obtain a uniform and thin sheet (you can go up to the penultimate thickness).

Finally, arrange the filling on the ready pastry, in the shape of a candy cane, fold the pastry on itself to cover the filling and create the ravioli using the appropriate mould.

Boil the ravioli for 5-6 minutes in lightly salted boiling water, drain them and season them to taste: I used a tasty mix of butter flavored with salt, pink pepper and wild fennel, in order to make the appearance of my candy cane even more more Christmassy.

The candy cane ravioli are ready, all you have to do is bring them to the table and amaze all your guests.

Meat ravioli – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

First of all, peel the celery, carrot and onion and chop them.

Sauté them in a large non-stick saucepan with oil, together with the chopped sage, over medium heat.
Add the meat, let it brown for a few minutes in the sauce, stirring occasionally, then add the wine and cook over a low heat, then leave to cool.

In the meantime, prepare the dough by combining eggs and flour in a bowl and working quickly until you obtain a homogeneous dough: wrap it in cling film and leave to rest at room temperature for at least 20 minutes.

Transfer the meat to a blender and blend, then add the parmesan and egg yolk and mix.

Take the fresh pasta, divide it into several pieces, then take one at a time, first bruise it on the work surface with your hands, then pass it several times through the pastry maker, starting from the thickest thickness until you reach the thinnest one.

Distribute the filling on the pastry, close the dough over the filling and cut out the ravioli with the knurled wheel, sealing the edges well.
Proceed in the same way with all the pieces of pasta, until the ingredients are used up.

At this point your meat ravioli are ready, you can freeze them on a tray, or cook them immediately and season them to taste: now I’ll show you how I seasoned them.

Prepare a tomato sauce by heating the garlic and oil in a non-stick pan, add the puree, season with salt and leave to cook for at least 10-15 minutes, then add the chopped basil.

Cook the ravioli in plenty of lightly salted boiling water, drain them after about 5 minutes of cooking and toss them in the sauce.

The meat ravioli are ready, all you have to do is plate and serve with lots of fresh basil.