For Ravioli Pasta
- 600g all purpose flour
- 6 eggs
- Pinch of salt
- pinch of salt
- 1 bunch sweet basil chopped
- 1 clove garlic
- 250g sweet frozen garden peas
- 1 bunch mint
- 50mls martini
- 500ml cream
- 1 T flour
- 2 shallots finely chopped
- 1 red chilli – de-seeded and finely chopped
- 1tsp brown sugar
- 1tsp black crushed peppercorns
- 2 punnets portabelinni mushrooms – finely sliced
- 250g of grated white cheddar cheese
What to do:
- To make the pasta, mix all of the ingredients together in a food processor until the dough comes together. Then add gather in a ball.
- Wrap in clingfilm and refrigerate for about 15 minutes.
- To make the filling, blend all ingredients until you have a smooth pesto paste, then set aside.
- Preheat the oven to 180 °C and place a baking tray on the middle shelf.
Lightly grease a glass ovenproof dish (about 15 x 10 cm).
- Take out pasta dough and using a pasta machine, make the ravioli shells.
- Put a tsp of the pesto pea mixture into the raviolli shells and seal, set aside in fridge until you have made the sauce.
- Sauté the shallots, then add the mushrooms until and fry until they are golden brown.
- Pour in the martini and 1min later the cream, turn the heat down.
- Add the flour and gradually stir into sauce, so that lumps dont form.
- Lastly add the chilli, pepper and sugar.
- Layer the sauce and the raviolli in the glass ovenproof dish and sprinkle the cheese on the top.
- Place in oven unitl cheese is golden brown on the top.
- Allow to cool to room temperature when it will be perfectly ready to serve with
Notes: Instead of making the pastry from scratch, you can use 1 x 400 g roll of readymade short-crust pastry, thawed and rolled out slightly thinner.
You can double the pastry and freeze half for up to 2 months to use when you need it. For easy filling and baking, freeze the dough already in a pie dish.
You can use light brown sugar instead of caster sugar for a slightly different texture.