Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Beetroot leaf ravioli with ricotta salata and herb sauce


Blanched and mixed with ricotta, beetroot leaves are great as a stuffing for ravioli. This is our take on the classic Italian dish tortelli di erbette.

You'll need

For brushing: eggwash   Pasta dough 300 gm (2 cups) “00” flour, plus extra for dusting 3 eggs 2 tsp olive oil   Beetroot leaf filling 3 bunches beetroot leaves with stalks 200 gm (1 cup) ricotta 40 gm (½ cup) finely grated ricotta salata, plus extra to serve 1 garlic clove, finely chopped   Herb sauce 80 ml (1/3 cup) extra-virgin olive oil 20 gm butter 1½ cups (loosely packed) flat-leaf parsley, finely chopped ¼ cup (loosely packed) oregano, finely chopped 4 anchovy fillets, finely chopped 2 garlic cloves, finely chopped Juice of 1 lemon

Method

  • 01
  • For pasta dough, process ingredients in a food processor until crumbs form. Transfer to a work surface and knead until smooth and elastic (3-5 minutes). Wrap with plastic wrap and set aside to rest (30 minutes).
  • 02
  • For beetroot leaf filling, blanch two-thirds of beetroot leaves in a saucepan of salted water until tender (1-2 minutes). Drain, then refresh. Drain, squeeze excess moisture from leaves, then finely chop and transfer to a bowl. Add remaining ingredients, stir to combine, then season to taste and set aside.
  • 03
  • Divide pasta dough into 4, then, working with one piece at a time, feed through the rollers of a pasta machine on the widest setting, then roll and fold, reducing settings notch by notch until dough is 4mm thick, set aside. Place tablespoonfuls of beetroot leaf filling, at 2cm intervals, along half the pasta sheets. Brush around fillings with eggwash, then place remaining pasta sheets on top and press gently around each filling to seal. Cut squares of ravioli with a pastry-cutter, then transfer to a lightly floured tray and refrigerate until required. Makes about 24.
  • 04
  • Cook ravioli in a large saucepan of boiling salted water until al dente (3-5 minutes), then drain (reserve 60ml cooking water).
  • 05
  • Meanwhile, for herb sauce, heat extra-virgin olive oil and butter in a frying pan over low heat, add remaining ingredients (except lemon juice), cook until warmed through. Add lemon juice, reserved cooking water and ravioli and keep warm.
  • 06
  • Meanwhile, heat a large frying pan over high heat, add remaining beetroot leaves and 1 tbsp water, stir until just wilted (20-30 seconds). Serve beetroot leaf ravioli and herb sauce hot with wilted beetroot leaves scattered with extra ricotta salata.

At A Glance

  • Serves 6 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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Jun 2010

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×