Makes: 300g dough
INGREDIENTS:
3 eggs
300g cake flour
15ml olive oil
METHOD:
Combine all the ingredients in a food processor until the mixture resembles breadcrumbs. Remove and knead until smooth, elastic and slightly moist to the touch. Cover and rest. The dough can also be mixed by hand.
SHAPES AND FILLINGS
Tortellini (Half-moon)
- Roll out the pasta dough to the desired width. Cut out circles of between 5cm – 7cm in diameter. Cover the pasta with a damp cloth so that it does not dry out.
- Place 5ml stuffing in the centre of each circle. Brush one side of the circle with egg wash or water. Fold over to enclose the filling and to form a half-moon shape. Pinch the edges together to seal.
- Take a half-moon in both hands and shape around the index finger until the ends curl around and overlap slightly. Press firmly so that the shape remains curled. Turn upwards to make a groove around the edge.
- Set aside until ready to cook.
Raviolo (Square)
- Roll out 2 equal-sized sheets of pasta and trim all the edges.
- Place the filling on one of the sheets at about 5cm – 6cm intervals. Brush between the fillings with an egg wash. Place the second sheet of pasta over the first and press the pasta between the mounds of stuffing, ensuring that all the air has been removed.
- Using a pastry cutter, cut out the ravioli. Set aside until ready to cook.
Chicken filling
Makes filling for about 50 tortellini
500g roast chicken
100g Feta
20ml flat-leaf parsley, chopped
30ml watercress, blanched and finely chopped
zest of 1 lemon
roasting juices from the chicken, reduced
Parmesan, grated
salt and crushed black pepper, to taste
Combine all the ingredients.
Butternut filling
Makes filling for about 50 tortellini
200g butternut, cubed to 5mm, roasted
30ml Parmesan, grated
120g Ricotta
60g pine nuts, toasted
pinch of ground nutmeg
5ml flat-leaf parsley, chopped
salt and finely grated black pepper, to taste
Combine all the ingredients and lightly mash together.
