Ingredients
1 quantity of fresh pasta dough
Rocket and Pine Nut Filling
75g/3oz rocket leaves
2 garlic cloves, roughly chopped
50g/2oz fresh parmesan, grated
100g/4oz pine nut kernels
1 tsp Maldon salt or rock salt
freshly ground black pepper
2 tbsp extra virgin olive oil
1 quantity Quick Tomato Sauce
Method
1. To make the filling, throw the rocket, garlic, parmesan, salt and pepper into a food processor and whizz until thoroughly blended. Add a couple of tablespoons of olive oil and no more and the pine nuts. Pulse a few times until well-mixed, thick and rough, not a smooth purée. You should have a thick rough paste that will stand on its own.
2. Lay the pasta on a very lightly floured work surface. Using a biscuit or scone cutter, cut out rounds as big or as little as you like.
3. Place a scant tsp of filling in the centre of each round. Dampen the edges with a very little water on a pastry brush, if necessary. Pinch the edges up and over the filling to completely enclose it. Pinch the edges firmly together excluding all the air. You should end up with little crescent shaped raviolis.
4. Lay these in a single layer on a dry tea towel until ready to cook.
5. To cook the pasta, have a really large pot of boiling, salted water ready. Drop in the pasta, stirring until it comes back to the boil again. Cook for 2½ minutes, then remove the ravioli with a slotted spoon and toss with a little tomato sauce. Serve immediately with more tomato sauce if liked, shaved parmesan, freshly ground black pepper and extra herbs or rocket.
Well that s my taste of Italy - simple ingredients, chosen and cooked well, eaten in Scotland!
