Pasta Dough
68
Lamb and Coriander Ravioli
INGREDIENTS
Pasta dough 1 Qty
Lamb filling
Lean lamb mince 315g
Minced garlic 1 teaspoon
Grated fresh
Parmesan cheese 1 tablespoon
Finely chopped
fresh coriander 1 teaspoon
Ground nutmeg
1
/
4
teaspoon
Freshly ground
black pepper
1
/
4
teaspoon
Handshaping:
Divide dough into two equal portions. Roll out
each portion to a square approximately 30cm x
30cm,
Place filling ingredients in a mixing bowl, mix well
to combine.
Place teaspoons of filling 5cm apart over one of
the pasta squares. Brush edges and between
filling lightly with water and top with remaining
pasta square. Press firmly between fillings and
along edges and cut into squares using a pastry
wheel. Sprinkle ravioli with a little flour.
Cook ravioli in boiling water (several pieces at a
time) in a large saucepan for 5 minutes or until
just tender. Using a slotted spoon drain the ravioli
and transfer to serving bowls. Serve tossed with
your favourite sauce.
Gnocchi
INGREDIENTS
Potatoes, peeled,
boiled, well drained
and mashed 500g
Butter 1 tablespoon
Plain flour 200g/ 1
1
/
3
cups
Eggs, lightly beaten 2 x 60g
Salt 1 teaspoon
Freshly ground
black pepper 1 teaspoon
Pumpkin Gnocchi
INGREDIENTS
Pumpkin, peeled and
grated 500g
Plain flour 200g/ 1
1
/
3
cups
Eggs, lightly beaten 2 x 60g
Salt 1 teaspoon
Freshly ground
black pepper 1 teaspoon
Snipped fresh chives 2 tablespoons
Handshaping:
Place the dough onto a floured surface, knead
lightly then divide into six portions.
Roll each portion into a long sausage shape. Cut
into 1.5-2cm pieces and press each piece with
the outside of a fork to give the traditional
gnocchi pattern.
Cook gnocchi in boiling water (several pieces at a
time) for about 3 minutes, or until pieces rise to
the surface. Using a slotted spoon, drain the
gnocchi and transfer to serving bowls. Serve,
tossed with your favourite sauce.
