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James Hird and Todd Garratt: Pansotti with cime di rapa and salsa di noce (ravioli with cime di rapa and walnut sauce)

You'll need

  • 1 bunch
  • cime di rapa or cavolo nero, tough outer stalks removed
  • 350 gm
  • ricotta
  • 50 gm
  • aged pecorino or Parmigiano-Reggiano, finely grated
  • 3
  • egg yolks
  • ½ tsp
  • freshly grated nutmeg
  • 1 tbsp
  • extra-virgin olive oil
  •  
  • Salsa di noce
  • 250 gm
  • walnuts in the shell, shells removed (130gm shelled)
  • 50 gm
  • finely grated Parmigiano-Reggiano
  • 125 ml
  • (½ cup) extra-virgin olive oil
  •  
  • Pasta dough
  • 200 gm
  • (1 1/3 cups) plain flour, plus extra for dusting
  • 1
  • egg
  • 2
  • egg yolks

Method

  • 01
  • Blanch cime di rapa until stalks are just tender (2-3 minutes), then refresh. Drain well, coarsely chop three-quarters into 5cm pieces, refrigerate until required. Squeeze out as much liquid as possible from remaining rapa, finely chop and combine with remaining ingredients, except olive oil, in a bowl with a fork, mixing lightly to combine. Season to taste, add extra pecorino or Reggiano to taste. Refrigerate until required.
  • 02
  • For salsa di noce, blanch walnuts in boiling water, then cool and remove any skins. Pound in a mortar and pestle until coarsely ground, add Reggiano and extra-virgin olive oil and season to taste (mixture should resemble pesto in texture – add more oil or Reggiano to achieve desired consistency). Stand at room temperature until required.
  • 03
  • For pasta dough, mix ingredients in a bowl until a smooth dough forms, turn onto a lightly floured work surface and knead until smooth, wrap in plastic wrap and set aside for 1 hour to rest. Divide dough in half and, working with one piece at a time, feed through pasta machine, rolling and folding as you go, reducing settings notch by notch until dough is 2mm thick. Transfer to a lightly floured tray, cover with a damp tea towel.
  • 04
  • Working with one pasta sheet at a time, (keep remaining covered with a damp tea towel), cut into rough 8cm squares, working quickly to avoid pasta drying out. Place a tablespoon of ricotta mixture in centre of each square. Lightly brush two edges with water and fold pasta over filling to form a triangle. Press edges to seal well and remove air, then join two points of the triangle on its longest side, pressing together. Place on a flour-dusted tray and repeat with remaining pasta and filling. Makes about 25.
  • 05
  • Meanwhile, bring a large saucepan of salted water to the boil over high heat. Add pasta, cook 1 minute, add reserved cime di rapa and cook until pasta is al dente and cime di rapa is tender (30 seconds-1 minute), drain and toss in olive oil. Divide among bowls, drizzle with salsa di noce and serve.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
  • 2 hrs preparation
  • 10 min cooking
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At A Glance

  • Serves 6 people
  • 2 hrs preparation
  • 10 min cooking

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