Two kinds and three shapes of ravioli

Posted by petra08 on April 7, 2017 · 19 Comments 

Ravioli is a perfect little foodie parcel. It has soft pasta on the outside and offers a burst of flavor when you bite in to the filling.

I have continued my pasta experiments and this time I did two kinds, turmeric pasta and barley grass and pink peppercorn pasta.

I looked at the pasta and decided to make ravioli.

 

Turmeric pasta

 

The other pasta was flavored with pink peppercorn and barley grass powder. You can find the basic pasta recipe here.

 

Barley grass and pink peppercorn pasta with flecks of the crushed, pink peppercorns.

 

I did two kinds of filling.

 

Feta cheese and apricot ravioli filling

preparation time 5 minutes

cooking time 3-5 minutes for the ravioli

serves 2

Ingredients

• 100 gr 3.5 oz feta cheese
• 2 tbsp yogurt (I used low fat)
• 1 spring onion/scallion, sliced fine
• 4 dried apricots, fine diced

Crumble the feta cheese in a bowl. Add the yogurt and mix until it is fairly smooth. Add the spring onion and the diced apricots.

Place the filling in the fridge until you are ready to start your ravioli.

 

 

The second filling started with celeriac and was much softer than the feta cheese filling but I actually can’t choose a favorite. I added the pink peppercorns to enhance the flavor of the crushed pink peppercorns in the pasta.

 

Celeriac and pink peppercorn ravioli filling 

preparation time 20 minutes 

cooking time 3-5 minutes for the ravioli 

serves 2 

Ingredients

• 2 dl or 1 cup of celeriac puree
• 1/2 dl of cream cheese
• 1 tbsp whole pink peppercorns

To make the puree. Peel 1/2 head of celeriac and cut in to cubes. Steam the cubes soft, add a tablespoon of cream and blend until smooth. If you want it smoother press the puree through a sieve.

 

Pink peppercorns

 

Let the celeriac puree cool and mix it with cream cheese and pink peppercorns. Keep the mixture in the fridge until you are ready to assemble the ravioli.

 

 

I did rectangular and half rounded pasta shapes. The last one I did is called caramelle, it just sounded so irresistible I had to make some. They are shaped like caramels with the filling inside.

 

 

I did the half rounds and the rectangles to keep the fillings apart.

 

 

I boiled water with salt, an Italian man once told me the water is supposed to taste like the sea so don’t be too shy with the salt.

 

I did a tomato sauce to go with the ravioli and I also steamed some purple sprouting broccoli. I cooked a beetroot and sliced it and made beetroot puree. A few weeks ago I went past Neal’s Yard Dairy in Covent Garden, a cheese mecca where I bought a wonderful cheese, Doddington. The milk comes from only one heard and it is made by just one person. The flavor is amazing and I decided to use this to grate over the ravioli instead of parmesan.

 

 

Add a drizzle of good extra virgin olive oil before serving.

 

I kept trying to figure out what ravioli was my favorite but I couldn’t. The celeriac and pink peppercorn filling was much softer but had a lovely pink peppercorn burst. The feta cheese and apricot had a firmer texture. The mix with the cheese and apricot worked a treat. In the end I was too full to try another one so I decided that they both worked so well together they should be served together.

 

I am bringing a batch of these to the lovely Angie’s Fiesta Friday, my week is never the same if I miss all the foodie fun! Excellent co hosts this week are Mollie, The Frugal Housewife, and Ginger, Ginger and Bread. They are amazing writers as well as cooks, so have a look at their blogs and be ready to get hungry!

 

 

 

 

 

 

Filed under Allotment/Veg, Beetroot, celeriac, Spring onion, Uncategorized · Tagged with Caramelle ravioli, Celeriac puree, Doddington Dairy, fiesta friday, fresh pasta, hand made pasta, Neals Yard dairy, ravioli