Sweet Potato & Pumpkin Ravioli with Thyme and Poppy Butter Sauce
Beetroot Mascarpone Ravioli with fresh Pesto Sauce
Spinach, Garlic and Ricotta and Rich Bolognese Cannelloni
On Sunday night I hosted a Pasta Making night with my new Pasta Roller I got for my birthday. We invited all the new interns that will be at Dubbo Base Hospital for the next two years - Kelly Greentree, Joel Petite, Chrissie Hayden, Dan Bunker, and Beth was visiting for the weekend who also came along to help.
Kelly and Joel came over early and helped me make the dough, and eggs were flying everywhere. Lots of fun.
Daniel was in charge of the Pesto sauce which primarily used the herbs from our garden. Joel worked on the beetroot and mascarpone filling, Kelly did the Sweet Potato and Pumpkin filling (mashed by hand!) and I prepared the spinach and ricotta and bolognese fillings for the Cannelloni. I made these in advance because I thought it would be too much to do on the night - which worked well so I had time to do the sauces.
Beetroot and Mascarpone Ravioli Filling:
1.5 cups of cooked (boiled or baked) pureed beetroots (can use canned beets but these have more liquid)
200g Tamar Valley Tasmanian Mascarpone
1/4 cup grated Parmesan cheese
Salt and Pepper to taste
Mash the Sweet Potato and Pumpkin and add the other ingredients, mixing well.
Spinach and Ricotta Cannelloni Filling;
Two handfuls spinach, wilted and chopped finely
200g fresh ricotta cheese
handful of marjoram leaves, chopped
1 clove garlic, finely chopped
salt and pepper
Combine all ingredients in a bowl mixing well.
Rich Bolognese Ravioli Filling:
300g lean beef mince
Salt and pepper
Fry the mince in olive oil till browned and add the oregano and sugar and let caramelise for 5 mins.
Add the tomato paste, red wine vinegar and seasoning, and fry for another 5 mins.
Add the water and simmer till reduced back to a thick rich paste.
Ravioli Herb Pesto (from the Garden)
2 garlic cloves, peeled and crushed
1/4 cup Parmesan cheese, finely grated
½ tsp sea salt & 8 black peppercorns, ground
Two big handfuls fresh basil leaves
Few sprigs fresh parsely
1 tsp unsalted butter
Juice and zest from ½ lemon
1/3 cup extra virgin olive oil to make a paste
Fizz the butter in a saucepan on the stove then add the other ingredients and toss through fresh pasta.
Tomato Cannelloni Sauce
knob of butter
8 Fresh Roma Tomatoes
2 cloves garlic
1 cup hot water
pinch of sugar
salt and pepper
Fry the tomatoes in the butter on high heat to caramelise, about 5 mins.
Add the sugar and garlic and fry another 3 mins.
Add the salt, pepper and water and bring to a simmer, reducing down to a loose tomato sauce.
The Cannelloni needed to go in the oven so we rolled out a long strip of plain dough and cut squares from it to roll the Spinach and Ricotta and the Bolognese fillings. The tomato sauce was spooned into Daniels new baking dish and the Cannelloni were placed on top, with cream, parmesan, torn basil and big slices of Mozzarella. Into the oven it went for 20 mins.