Basil Ricotta Ravioli With Peaches Tomatoes And Crab In A Sweet Corn Broth Food

CRAB RAVIOLI

Steps:

• To make the pasta, put the egg, egg yolks and salt in a food processor and pulse until broken up and mixed. Add approximately half the flour and the olive oil then pulse a few times to combine. Add the rest of the flour and pulse a few more times to mix and until the dough comes together, away from the sides into a ball.
• Remove the dough to a floured surface and knead with floured hands for about 5 minutes. It should be slightly soft but not sticky. Note it will be firmer than a typical pasta dough.
• Wrap in plastic/cling film and allow to rest at room temperature for around 30min. At this stage, you can keep the dough in the fridge for a day or two until ready to use.
• Mix together the crab, ricotta and lemon zest until well blended and chill until ready to make the ravioli.
• When ready, divide the dough into 4 pieces and cover the pieces you aren't working with with a damp cloth or the cling film to save them drying out. Prepare some trays by dusting them with flour.
• As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (about 2-3 should be fine) until smooth. Dust with flour in between if at all sticky. Then move up the settings rolling once or twice at each settings until you get to the thickness you would like - I usually go to around 6 on my pasta maker. It should be very thin but not breaking up.
• If using a ravioli mould, lay the sheet of pasta over a ravioli mould then press down the frame to make indents. Fill each with a teaspoon of filling.
• Lightly dampen around the edges of each ravioli with a little water then roll another pasta layer to place on top, or fold over the rest of the piece you have if it is long enough, trying to avoid any air getting in each one. Press down with a rolling pin to seal then trim the excess pasta from around the side of the mould and add to a piece to use later. Carefully remove each ravioli from the mould and lay them on the floured trays.
• If not using a mould, you can make them by laying the first piece of pasta out, dotting teaspoons of filling out evenly in lines with gaps between, dampening between then laying another layer on top. Then gently press in the areas between the filling to seal and cut.
• Repeat with the rest of the pasta and filling. Once all the pasta has been used and you are ready to cook, place a few ravioli at a time in a shallow pan of boiling water for around 2-3 minutes until they rise up to the top, then remove with a slotted spoon and cook the rest in batches.
• As the ravioli are cooking, put all of the sauce ingredients in a small pan and bring to a simmer. Simmer for a few minutes as the ravioli are cooking then pour over the top of the cooked ravioli. Top with a little parmesan.

CORN AND RICOTTA RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE

Steps:

• For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the chile de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly.
• Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm.
• For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours.
• Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
• Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper.
• Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets around each mound of filling and form a seal. Use a crimper or cookie cutter to cut each ravioli into squares or circles. Check to make sure the crimped edges are well sealed before cooking. If making the ravioli in advance, dust with cornmeal to prevent them from sticking.
• For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat. Add the tomatoes and cook until they begin to soften, about 5 minutes. Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes. Season with additional salt and pepper and stir in the basil.
• For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute. Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper.
• To serve: Bring 4 quarts of salted water to a boil. Cook the ravioli, in batches, until they float, about 2 minutes. Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat.
• Ladle some of the corn puree into 4 large shallow bowls. Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs.

CRAB AND RICOTTA CANNELLONI

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
• Preheat oven to 350 degrees F.
• Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
• Yield: about 4 cups

BASIL RICOTTA RAVIOLI WITH PEACHES, TOMATOES AND CRAB IN A SWEET CORN BROTH

Steps:

• 1. For the pata dough, in a food processor mix together the wet ingredients, and then add in 2 cups of the flour,(reserving 1/3 cup for rolling the dough) Mix until the dough comes together and then turn out onto a floured surface 2. knead the dough about 15-20 minutes The dough should be smooth and soft, but not sticky, when it is ready, wrap int in plastic and let it rest for at least 1 hour 3. In a mixing bowl, combine all of the ravioli filling ingredients with a whisk, seasoning with salt and pepper to taste. Allow the mixture to chill in a fridge 4. Cut the kernels off the cornand reserve. Put the cob in a large pot with 1/2 of the fennel bulb, 1/2 of the onion and 2 1/2 stems of each herb. Cover with water by 2 inches. Simmer over medium heat for 1 hour. Cover and let the broth steep for 30 min. Strain the liquid and reserve, removing the veggies. 5. Julienne the remaining 1/2 onion and fennel bulb. Finely slice the equivalent of 2 T of each herb. 6. To roll out the pasta dough, set the pasta roller on the largest setting and run the dough through 8-10 times folding it in half every other time 7. when the dough is done, take a ring cutter and cut out 32 circles placing each on a clean work surface. In a small bowl, make an egg wash by mixing together the egg and milk. continued above

ROASTED PEACHES WITH RICOTTA

Steps:

• Arrange peaches, cut side up, in glass baking dish.
• Sprinkle with sugar and dot with butter.
• Bake 30 minutes at 325 degrees.
• With slotted spoon, transfer peaches to individual plates.
• Reserve juices.
• In bowl, mix ricotta and honey.
• Stir in reserved juices.
• Pile ricotta mixture onto peaches and sprinkle with almonds.

CRAB RAVIOLI

Steps:

• First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
• To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
• Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
• Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
• Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
• Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and immediately toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.