Serves 4 – 6
Cooking time 3 hours (requires a little effort)
Ingredients
Pasta
- 240g cake flour
- 20ml salt
- 60ml fresh thyme, finely chopped
- 4 large organic eggs (best if you have your own laying hens!)
Filling
- 2 sweet potatoes, roasted, peeled and chopped
- 2 garlic cloves, finely chopped
- 45ml butter, melted
- 45ml olive oil
- 45ml Parmesan, freshly grated
- Salt and freshly ground black pepper to taste
Topping
- ¼ Fry’s Polony/Slicing Sausage, cubed
- 100g margarine
- 45ml hazelnuts, coarsely chopped
- 100ml crème fraiche
- Handful fresh flat-leaf parsley, chopped (extra to serve)
- 50g Parmesan, freshly grated (optional)
Method
- For the pasta, combine the flour, salt and thyme in a mixing bowl and beat in the eggs until you have soft manageable dough. Cover and leave to rest for about 30 minutes.
- For the filling, place all the ingredients in a bowl and mix until smooth and well combined. On a lightly floured surface, knead the pasta dough until smooth. Roll out and cut into long rectangles. Place 20ml of the filling onto each piece at about 2cm intervals.
- Dip a basting brush in water and wet the pasta all around each mound of filling. Top with another oblong piece of pasta. Gently press all around to enclose the filling and use a cookie cutter to cut out the ravioli. Place on a floured tray and leave t dry for about 2 hours.
- Fry the cubed polony in a little bit of oil until crispy and set aside.
- Cook the ravioli in plenty of boiling, salted water for about 2 minutes. Remove and drain well. To make the topping, heat the butter in a pot. Once it starts to foam, add the nuts, crème fraiche, polony and parsley. Keep stirring over low heat until the sauce is smooth and creamy.
- Place the ravioli on a serving dish, pour over the topping, sprinkle with the extra parsley and Parmesan and serve hot.
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