Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Nettle and ricotta ravioli with golden raisins


You'll need

700 gm firm ricotta 40 gm each finely grated pecorino and parmesan, plus extra to serve 2 egg yolks, plus 1 egg for eggwash Pinch of finely grated nutmeg 250 gm cavolo nero 100 ml olive oil 60 gm butter, coarsely chopped 6 garlic cloves, thinly sliced 2 tbsp golden raisins 2 tbsp thyme, plus extra to serve   Nettle pasta dough 100 gm nettles (see note) 250 gm plain flour 2 eggs, lightly beaten

Method

  • 01
  • For nettle pasta dough, blanch nettles until bright green (30 seconds), drain, refresh, squeeze out excess water, very finely chop, combine with flour and eggs in a food processor and process to combine. Turn onto a work surface, knead until smooth (3-5 minutes), wrap in plastic wrap and set aside to rest at room temperature (1 hour).
  • 02
  • Meanwhile, process cheeses, yolks, and nutmeg in a food processor until combined, season to taste and refrigerate until required.
  • 03
  • Divide dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch until you reach the narrowest setting. Place tablespoons of ricotta filling at 2cm intervals along half the pasta sheets. Brush around fillings with eggwash, top with remaining pasta and press gently around filling to seal. Cut ravioli squares with a pastry wheel, transfer to a lightly floured tray, refrigerate until required.
  • 04
  • Blanch cavolo nero (1-2 minutes), drain, refresh and set aside. Heat oil and butter in a frying pan over medium-high heat, add garlic, raisins, thyme and cavolo nero and stir occasionally until garlic is tender (1-2 minutes).
  • 05
  • Cook ravioli in a large saucepan of boiling salted water until al dente (2-3 minutes), drain, add to frying pan and toss to combine. Serve hot scattered with extra cheeses and thyme.
Note Uncooked nettles really do sting; wear rubber gloves and wash them well under cold running water before blanching them.

This recipe is from the April 2012 issue of Australian Gourmet Traveller.

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

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×