Ravioli Of Pecorino Potato And Mint Food

RICOTTA, PECORINO AND PARMESAN RAVIOLI

Steps:

• Make the pasta by plonking the eggs and flour in a food processor, turning it on and within 30 seconds it should look like chewy-looking bread crumbs. These will start to come together into larger balls of dough. Take the dough out and work by hand for 2 minutes or until smooth, silky and elastic. Wrap in plastic and allow to rest in the refrigerator.
• Prepare the filling by mixing everything except the whole marjoram leaves together, checking the seasoning.
• Cut off pieces of the pasta and roll out on a lightly floured clean work surface to about 1mm thick, then cut into pieces about 14 by 14cm (6 by 6 inches). Place a good heaped teaspoon of filling on 1 side, then using a clean pastry brush and some water, lightly but evenly brush the pasta. Pinch 1 side of the pasta over the filling so it forms a parcel, then with your thumb or the base of your palm gently pat the pasta down all around the filling. (The most important thing about ravioli is it must be sealed completely, so if there are any rips, chuck them out.) Trim and cut the ravioli into shape with a knife or crinkly cutter.
• Cook the ravioli in salted, gently boiling water for 3 to 4 minutes.
• Meanwhile, fry the marjoram leaves and sage leaves in the olive oil until crispy, then drain on kitchen paper.
• Put the cooked ravioli in a warmed small frying pan, add a little of the cooking water and another tablespoon of the grated pecorino, and toss. To serve, spoon the ravioli into a dish, sprinkle some of the crispy herbs on top, and add another grating of Parmesan and some freshly ground black pepper to finish.

RAVIOLI OF PECORINO, POTATO AND MINT

Steps:

• First, make your pasta dough. Then preheat the oven to 400°F. Prick your potatoes with a fork, then roll them in a little salt and bake them in the oven for about an hour. When cool, cut them in half and scoop the potato out into a bowl, discarding the skins. Pick your mint leaves and finely chop half of them. Add the butter, grated pecorino, nutmeg, lemon zest and the chopped mint and mash well with the potato. Have a taste and correct the seasoning. You want the intensity of this filling to be quite punchy, with the mint and cheese really coming through when you eat the ravioli. Once you've got the flavors balanced, go to page 90 to make your ravioli (or try out other shapes if you fancy). Once you've made them, put a pot of salted water on, bring to the boil and cook your ravioli for 3 1/2 minutes. While the ravioli is cooking, put the couple of knobs of butter into a frying pan and heat gently. Remove and drain the ravioli with a spider or slotted spoon, or carefully drain them in a colander, reserving a little of the cooking water. Add the ravioli to the butter with a little of the cooking water and lightly simmer until the butter and water have turned into a little sauce that just coats the ravioli. Serve on a large platter in the middle of the table, or divide between individual plates. Sprinkle with the whole mint leaves and a little pepper and, using a speed peeler, shave over some extra pecorino.

POTATO AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pan and mash. Cool potatoes. Stir in 1 cup cheese and mint. Season filling to taste with salt and pepper.
• Line 2 baking sheets with plastic wrap; sprinkle with flour. Stack 6 wonton wrappers on work surface. Trim edges of wonton stack to form 2 3/4-inch square, preferably using scallop-edged pastry wheel cutter. Repeat stacking and trimming with remaining wrappers. Place half of wrappers on work surface. Place 1 tablespoon filling in center of each. Brush edges of wrappers lightly with water. Top each with another wrapper; press on edges to seal well. Place ravioli on prepared baking sheets. (Can be made 4 hours ahead. Sprinkle lightly with flour. Cover with plastic wrap and chill.)
• Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add tomatoes and sauté until heated through, about 5 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to large shallow serving bowl.
• Working in batches, cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer ravioli to bowl with sauce. Spoon remaining sauce over. Sprinkle with remaining 1/4 cup cheese and serve.