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Ravioli with Ricotta, Parmesan cheese an sun dried tomatoes

Ravioli with Ricotta, Parmesan cheese an sun dried tomatoes

What you need:

...for the Ravioli

  • 100g Durum flour (coarse)

  • 100g Durum flour (fine)

  • 2 eggs

  • 2 egg yolks

  • 1 egg ( beaten for "gluing" the ravioli)

Method:

  • Mix all ingredients 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, 5 and finally on 6

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

  • Punch out circles of approx 7cm diameter

What you need:

...for the filling

  • 250g Ricotta cheese

  • 200g Parmesan cheese

  • 50g finely chopped sun dried tomatoes (use the ones that not come in a glass with oil)

Method:

  • Mix all ingredients

  • Rest in fridge for one hour

...finalising the Raviolis

  • On a chopping board, drizzle with a little coarse flour that the pasta does not stick

  • Place on large tsp of the filling on one ravioli half at a time

  • brush beaten egg on the rim

  • Place another ravioli half on top

  • Take it up in you fingers and gently press the rim together

  • Now the Raviolis can rest, covered, in the fridge for an hour or two in case, but best is to boil immediately

  • Boil for 5 min. in salted water

 

What you need:

...for the Ramsons pesto

  • 30g og fresh damson leaves

  • 50g of  pinenuts/walnuts or hazelnuts

  • 50g of parmesan cheese

  • Sun seed oil

Method:

  • Blend first the cheese and the nuts until finely chopped

  • Add the Ramsons

  • Add oil

  • Blend, eventually adding more oil until desired thickness

Serving:

...what you need

  • Lightly roasted pine nuts

  • Parmesan cheese and a grater

  • Finely chopped sun dried tomatoes

  • Butter in a pan

Method:

  • When boiling the Raviolis have also a pan on medium/low temp with a good lump of butter

  • Add some pasta water to the butter that you get a nice buttery sauce

  • Immediately when the raviolis are done take them up and into the buttery sauce and give the a toss

  • Place 3-4 raviolis on heated deep plates

  • Sprinkle with Ramson pesto

  • Sprinkle with lightly roasted Pine nuts

  • Sprinkle with finely chopped sund dried tomatoes

  • Sprinkle with grated Parmesan cheese

 

 

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