My eyes open most mornings and the first thought that comes to mind after snoozing my alarm at least 3 times and sipping my scalding hot coffee is,  ‘What pasta shall I make today’?  I honestly believe I am obsessed with pasta, in a good way of course, well hopefully. Each shape no matter how big or small fascinates and amazes me. How each shape is formed, put together and how it holds the chosen sauce or dressing.  I am still constantly learning and developing handmade shapes and new colouring techniques whilst trying to keep most recipes simple and seasonal. Now I am author of 2 cookery books (very proud) with my second named ‘A Passion for Pasta‘  released this week, is a celebration of regional pasta and believe me this is only the beginning of my journey down this winding road. Not only do I teach and write about pasta and Italian food but I am always trying to think outside the box when it comes to developing new recipes and techniques, with the idea of always coming up with something a little different where possible. I take my inspiration from so many sources,  reading Italian cookery books being my first love but then there’s various elements I just love on social media.

Corzetti stamps, La Chitarra, Passatelli press, gnocchetti board, various textured boards and extruding machines, are but a few traditional pasta tools I use to make, demo and teach pasta with. I am always looking out for different tools to use and by absolute chance have recently stumbled across a fantastic company on Instagram and I’d like to share them with you. Meet Michael and the team from Repast Supply Co . They specialize in making pasta rolling pins, extruding pasta pins (like the one I’m using) , wooden boards, standard pins and kitchen work units and benches. Please have a look at their website and drool as I have and still do, something new to add to my ever growing collection of pasta tools. They are based in America but thankfully for me can ship word wide.

I have chosen to make a triangular ravioli and pair them with my hedgerow vitochello pesto. The pins are so easy to use, simple to clean and an absolute joy to look at sitting proudly upon my kitchen shelf.

Plump ravioli paired with hedgerow pesto & Italian pine-nuts.

Serves: 4

For the dough

500g 00 flour (Molino Pasini flour)

5 large eggs

For the filling

700g Ricotta, drained

300g spinach, blanched, drained, chopped

Nutmeg, grated

Basil, small bunch roughly torn

1/2 tsp. dried oregano

90g Parmesan, grated plus extra for the table

Salt and pepper, to season

Hedgerow pesto

100g Italian pine-nuts

 

  1. Add all on the pasta filling ingredients into a bowl, stir and taste for additional seasoning. Pop in the fridge and allow to chill until required.
  2. Place the flour onto a wooden board and make a well in the center. Crack in the eggs and gently combine to form a ball of dough. Knead for 10 minutes until smooth and elastic. Cover the dough and allow it to rest at room temperature for at least 30 minutes.
  3. Take the dough and using your hands form the dough into a flat circular disk. This will make it easier to roll out. 
  4. This pasta requires no pasta machine, just elbow grease and a rolling pin. Roll the pasta out with a standard rolling pin. I say standard, my wooden pin is just short of a meter in length. Roll the dough and constantly turn the dough whilst trying to maintain a circular shape. Dust with flour to help your roll.
  5. Roll the dough out until you can see your hand through the sheet, know as La Sfoglia in Italian.
  6. Spread the filling in a thin layer over half on the pasta dough, do not over fill. Fold over the remaining dough and push down to secure. In essence is in a large raviolo.
  7. Take the pasta pin and starting at one end push across the filled pasta, repeat until all of the dough has beautiful filled mounds.
  8. Use a straight or fluted cutter and cut between each ravioli to separate them. Place the pasta parcels onto a tray dusted with semola until you are ready to cook them. 
  9. Take a large pan of water, once bubbling salt the water well and cook the pasta for 3 minutes until aldente.
  10. Drain and dress the pasta with a little browned butter and sage, a good quality extra virgin olive oil and Parmesan shavings or my hedgerow pesto. If you have decided to use my pesto then make sure that you hold back a little pasta water to help you to emulsify the pesto.
  11. Serve with pine-nuts and an extra dusting of Parmesan.

Here is the link to my pesto.

Hedgerow vitochello pesto.

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