The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Footy food recipes

What's a footy match without a meat pie or sausage roll to keep your energy up while you cheer on the home team? Here's our starting line-up of footy-friendly snacks.

Goat’s cheese ravioli with broccolini and salsa di noci


You'll need

200 gm goat’s curd, such as Meredith chèvre or Udder Delights chèvre Finely grated rind of 1 lemon For brushing: eggwash 50 gm butter ½ bunch broccolini, stems thinly sliced crossways   Egg pasta dough 250 gm “00” flour 125 gm egg (1 whole egg and 5 yolks) 2 tsp extra-virgin olive oil   Salsa di noci 250 gm fresh walnuts 2 tsp extra-virgin olive oil 2 tsp vincotto

Method

  • 01
  • For egg pasta dough, process ingredients in a food processor or an electric mixer fitted with a dough hook until mixture resembles fine breadcrumbs, then press together into a ball. Wrap in plastic wrap, press as flat as possible and rest at room temperature for 1 hour.
  • 02
  • Meanwhile, combine goat’s curd and lemon rind in a bowl, season to taste and refrigerate until required.
  • 03
  • Roll out dough with a rolling pin, feed through pasta machine on the widest setting, then fold each end of the dough over so you have 3 layers and feed the dough through the machine again. Repeat, reducing the setting and folding the dough each time, until it is 1mm thick.
  • 04
  • For salsa di noci, preheat oven to 180C. Place walnuts on an oven tray and toast until fragrant (8-10 minutes). Set aside to cool, peel off any loose skin, then pound walnuts in a mortar and pestle with a pinch of sea salt to the size of corn kernels. Gently incorporate vincotto and olive oil, then set aside.
  • 05
  • Using an 8.5cm round pastry cutter, cut dough into 24 rounds and, working quickly so the dough doesn’t dry out (cover pasta with a damp tea towel), pipe or spoon 3 tsp goat’s curd filling into the centre of half the rounds and brush the edges lightly with a little eggwash. Stretch another round over each to fit exactly on top, gently pressing to expel any air. Place ravioli on a lightly floured workbench and press the blunt edge of a 4cm pastry cutter over the filling to compact it, pressing around edges to seal completely. Cut ravioli again with an 8cm pastry cutter to form a perfectly rounded edge. Refrigerate on a lightly floured tray until required.
  • 06
  • Meanwhile, place butter in a small saucepan over medium-high heat and cook until nut-brown (2-4 minutes). Pour into a bowl and set aside.
  • 07
  • Poach ravioli in boiling salted water in batches until al dente (3-4 minutes), then drain and place on a tray lined with a tea towel. Keep warm.
  • 08
  • Blanch broccolini in salted boiling water for 30 seconds, drain well, then toss in brown butter. Arrange ravioli on warm plates, spoon buttered broccolini over, top with salsa di noci and serve hot.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Roman recipes

recipes

Egg-yolk pasta dough

Italian recipes

recipes

Whole-egg pasta dough

Pasta recipes

recipes

Basic pasta recipe

Gnocchi recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Italian frozen dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Italian poultry recipes

recipes

Cognac and hazelnut affogato

Pizza recipes

recipes

Panettone, ricotta and peach cake

Meatball recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×