Thursday, December 2, 2010

Robin Ravioli

David and I recently decided to cut wheat out of our diet and replace it with spelt - spelt is much easier to digest and can be a really good substitute for people with wheat intolerances.  Changing to spelt bread was relatively simple but we are pasta lovers and we haven't been able to find a really good spelt pasta.  So, we decided to take some spelt flour around to David's mum's place (who is an AMAZING cook being Italian and all) and get her to show us how to make fresh spelt ravioli filled with pumpkin and ricotta. 

And it was such a success!  Even David's mum was impressed with how well the spelt flour behaved.  The ravioli are absolutely delicious and it was so nice to spend the time making pasta with David's mum - like we're carrying on a bit of the Italian tradition.

So, of course, we took some video of our experience.  And yes, there is music involved, a nice little  Italian themed pasta ditty, written and sung by David Cosma.  If you want to give the ravioli making a go, the recipe is below.  Enjoy!



Ingredients

Pasta
4 cups spelt flour
6 eggs at room temperature
2 pinch of salt
4 tablespoons olive oil
Mix it Up Mix it Up Mix it up

Filling
Roasted pumpkin (roast until soft - normal pumpkin not butternut)
Ricotta
1 handful of parmesan
2 eggs
Breadcrumbs (to bind)

Knead until smooth and then rest for 1/2 an hour (or overnight if you like) - resting it makes it easier to roll out. Whilst the pasta is resting, mix all the filling ingredients together.

Roll out the pasta and then feed through the machine (on large setting) and keep feeding through until you feed it through on the thinnest setting. After it's gone through machine, double the pasta up and put flour on the inside (never on the outside).  Cut the pasta to the width of the ravioli machine (with ravioli cutter).  Feed the pasta in and then open the pasta up and feed the filling into the pasta (not too much or too close to the side).  Keep feeding the filling through, ensuring that it doesn't get to close to the edge.  Tidy up the edges with the ravioli cutter, add a bit more flour and cut into 3 dozen lots.  Freeze into 3 dozen lots, and then break them up prior to cooking them. Freezing them makes them easier to break (you need to freeze them for at least 2 hours).

Cook from frozen (approx 15-20 mins).  Serve with a napoli sauce (tomato based) and a sprinkling of fresh parmesan.

If you prefer a meat filling, here is Rosa's recipe:
Meat filling
2 small roast chickents
1/2 kilo light ham

Peel off chicken skin and mince the chicken and ham with hand mincer.  Add a handful of parmesan cheese and 4-5 eggs (depending on texture).