Continental Cafe by Carolyn Humphries

Author:Carolyn Humphries
Language: eng
Format: epub
Tags: cooking, gourmet, continental
ISBN: 9780572042295
Publisher: W. Foulsham & Co. Ltd

Giant asparagus and ricotta ravioli with creamy tomato and bacon sauce

Pillows of freshly made egg pasta, generously filled with fresh asparagus, ricotta cheese, fresh parsley and basil, served in a tomato and bacon sauce, flavoured with oregano and enriched with cream.

Serves 6

For the pasta

4 large eggs

400 g/14 oz/3½ cups strong (bread) flour

60 ml/4 tbsp water

Flour, for dusting

For the filling

450 g/1 lb fresh asparagus

450 g/1 lb/2 cups ricotta cheese

30 ml/2 tbsp chopped fresh basil

30 ml/2 tbsp chopped fresh parsley

Finely grated zest of ½ lemon

Salt and freshly ground black pepper

For the sauce

1 large onion, finely chopped

100 g/4 oz rashers (slices) of streaky bacon, rinded and finely chopped or minced (ground)

30 ml/2 tbsp olive oil

600 ml/1 pt/2½ cups passata (sieved tomatoes)

2.5 ml/½ tsp dried oregano

150 ml/¼ pt/2/3 cup double (heavy) cream

50 g/2 oz/½ cup freshly grated Parmesan cheese

1 Put the eggs in a food processor and run the machine for about 30 seconds. Add the flour and water and run the machine until the mixture forms a soft but not sticky dough.

2 Knead gently on a lightly floured surface until smooth and elastic. Place in an oiled plastic bag and leave to rest for 30 minutes while you make the filling.

3 Trim the bases of the asparagus stalks, and scrape if thick. Cut in half, if long. Either boil in salted water or steam until just tender (the time will depend on the thickness of the stalks). Tip into a sieve (strainer), rinse with cold water and drain well.

4 Reserve 12 spear ends of asparagus for garnishing. Pat the remainder dry on kitchen paper (paper towels), then tip into a food processor and run the machine until the asparagus is finely chopped but not puréed. (You can do this by hand if you prefer.) Work in the cheese, herbs, lemon zest and salt and pepper to taste.

5 Cut the dough in half. Roll out each half very thinly to a rectangle about 45 x 30 cm/18 x 12 in. Cut in half.

6 Spoon half the asparagus mixture at regular intervals to make 12 piles in even rows over one piece of dough. Brush around each pile with water and place a second dough rectangle on top. Press gently between each mound and around the edges to seal. Use a pastry wheel or sharp knife to cut into 12 large ravioli. Carefully put to one side and leave to dry while you repeat the process with the remaining filling and two pieces of dough.

7 Make the sauce. Fry (sauté) the onion and bacon gently in the oil for about 4 minutes until the onion is soft and the bacon is cooked but not browned. Add the passata, oregano and cream and season to taste with salt and pepper. Bring to the boil and simmer for 3 minutes.

8 Bring a large pan of salted water to the boil. Drop in eight of the ravioli, one at a time, and boil for 4–5 minutes, until the pasta is cooked and has risen to the surface. Carefully lift out with a draining spoon.

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