Mary Miso - Recipes for every day - Cookbooks
Pasta dough:
250g semolina
250g white flour
1 egg
1 egg yolk
10g olive oil
125ml water
Filling:
2 table spoons sugar
1 table spoon water
3 table spoons aceto balsamico
1 red onion, chopped
120g fresh goat cheese
zest of ½ lemon
3 table spoons ricotta cheese
4 sprigs rosemary, picked
Sauce:
3 table spoons unsalted butter
1 red onion, chopped
2 table spoons aceto balsamico
3 table spoons pasta water
6 sprigs thyme, picked
zest of ½ lemon
5 table spoons roasted pine nuts
Pasta dough:
Mix all ingredients and knead to a firm dough. Wrap in cling film and chill at least 2-3 hours (or over night).
Filling:
Boil sugar and water and let caramelise. Add Aceto Balsamico. Add onions and brown for 1 minute. Put caramelised onions into a bowl and mix with remaining ingredients.
Roll pasta dough thin whilst turning and rotating. Cut out rounds from the dough. Put one spoon of filling on half of the rounds. Spread some water on the rims and cover with the other halves of the rounds. Press well down.
Bring salted water to boil.
Melt the butter in a frying pan and roast the onions. Add aceto balsamico and pasta water and let reduce. Add thyme and zest of lemon.
Cook ravioli in the salted water 2 minutes. Take them out with a skimmer and mix with the sauce.
Arrange ravioli on plates and sprinkle with pine nuts.
Use the leftover dough for my recipe for Maltagliati wit Jersualem artichoke and hazel nuts!
This pasta dough is enough for 3 pasta recipes from my blog.
