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Aløft

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Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

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At A Glance

  • Serves 16 people

At A Glance

  • Serves 16 people

Ravioloni dolci


You'll need

400 gm ricotta 100 gm pure icing sugar, sifted ½ lemon, finely grated rind only 1 tbsp finely chopped lemon thyme leaves 2 eggs, lightly beaten For deep-frying: vegetable oil To serve: honey To serve: sprigs of lemon thyme   Pasta dough 300 gm ‘00’ flour (see note) 3 eggs

Method

  • 01
  • For pasta dough, process flour and eggs using a food processor until well combined. Turn onto a lightly floured surface, knead for 1 minute, then wrap in plastic wrap and set aside for 30 minutes to rest.
  • 02
  • Mix ricotta, icing sugar, lemon rind, lemon thyme leaves and half the beaten egg in a bowl until thoroughly combined.
  • 03
  • Roll pasta through a pasta machine, in 2 batches, starting at the widest setting and working through to the lowest. Using a 9cm cutter, cut rounds from the pasta. Place 1 tbsp of ricotta mixture in the centre of half the rounds and brush edges with remaining egg, then top with remaining pasta rounds and press edges to seal.
  • 04
  • Heat oil in a deep fryer or large deep frying pan to 180C. Cook ravioloni, in batches, until golden (2-4 minutes each side). Serve warm, drizzled with honey and scattered with thyme sprigs.
Note ‘00’ flour is also known as strong, pasta or baker’s flour.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

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