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Beetroot Ravioli stuffed with Ricotta and Gorgonzola cheese…

Beetroot Ravioli stuffed with Ricotta and Gorgonzola cheese…

What you need:

...for the Ravioli

  • 100g Durum flour (fine)

  • 1 egg

  • 1 egg yolk

  • 100g baked beetroot

Method:

  • In a blender, mix the beetroot and eggs ( beetroot has to become like a paste)

  • In a bowl mix beetroot and egg mixture with flour until you have a nice soft dough

  • Wrap in cling film

  • Rest in fridge for at least 1 hour

  • Cut the dough into 4 pieces

  • Run each piece through your pasta machine

  • First on setting 0

  • Then on 3 and finally on 5

  • Now you should have plates of approx 1-1.5 mm thickness

  • Punch out circles or squares of approx 7cm diameter

Filling:

  • 200 g ricotta

  • 150 g gorgonzola

  • salt and pepper

Method:

  • Mix both ingredients and season with salt and pepper

  • Add a lump of filling on a Ravioli dough piece

  • With a finger brush a little cold water around the edge

  • Add another Ravioli dough and gently press the rim

  • Boil the Raviolis for 4 min in lightly salted water

 

Buttery sauce:

  • 1 apple

  • 50 g walnuts

  • 25 g butter

  • fresh thyme

Method:

  • On a dry hot pan, roast the walnuts shortly

  • Turn off the heat

  • Add butter,  let it melt

  • Add finely chopped thyme,

  • Add the apple, cut in small dices

  • Drizzle the ready cooked Raviolis with the sauce and drizzle with fresh Thyme

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