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Open Ravioli with Smoked Ricotta, Cherry Tomatoes and Pine Nuts

Chef Alan CoxonThis recipe for Open Ravioli with Smoked Ricotta, Cherry Tomatoes and Pine Nuts has been reproduced courtesy of Chef Alan Coxon.

National Vegetarian Week 2009 is 18th to 24th May. Celebrate with Alan Coxon's flavoursome recipes that will even have tenacious carnivores converted!

Alan's vegetarian recipes incorporate his Heart of England Fine Food (HEFF) nominated Luxury Golden Baby Beetroots with Roman Vinaigre, a great product for both vegetarians and omnivores alike!

Before red beetroots became fashionable, mainly for their pigment, golden beetroots were the original and most popular variety in the Roman period. By using golden beetroots Alan has brought a taste of the past to this traditional pickle.

Alan's Luxury Golden Baby Beetroots with Roman Vinaigre is part of the Historic Food range, currently comprising three Historic Vinaigres and seven Historic Pickles and Chutneys, available in stores across the UK. For more information visit or

Ingredients for Open Ravioli with Smoked Ricotta, Cherry Tomatoes and Pine Nuts

For the ravioli:
375g '00' flour
4 eggs, beaten
1 tsp salt
1 tbsp olive oil

For the filling:
30ml extra virgin olive oil
3 garlic cloves, crushed
24 cherry tomatoes
1 lemon, zest and juice
400g smoked ricotta cheese
45g pine nuts, toasted
small bunch basil leaves
4 of Alan Coxon's Golden Baby Beetroots with Roman Vinaigre

How to make Open Ravioli with Smoked Ricotta, Cherry Tomatoes and Pine Nuts

  • To make the pasta, sieve the flour into a heap on a clean work surface and make a well in the centre.
  • Pour the eggs into the well. Add the salt and oil.
  • Bring the mixture together using a fork or your fingers, gradually combining it with the surrounding flour.
  • Continue until all the flour and egg has been incorporated into a paste.
  • Turn the dough out onto a lightly floured surface and knead for 5 - 10 minutes until the dough is silky, smooth and elastic. Wrap in cling film and leave to rest for 30 minutes before using.
  • Using a pasta machine, roll the dough into a sheet around 30 - 46 cm long (it should be paper thin). Cut the dough into squares and lay out to dry for 10 - 15 minutes.
  • Cut the pasta into triangular shapes and set aside.
  • Heat the olive oil in a saucepan and add the garlic. Cook for 1 - 2 minutes over a gentle heat until the garlic has softened.
  • Add the tomatoes and the golden baby beetroots and continue to cook for 2 - 3 minutes. Stir in the lemon zest and juice.
  • Bring a large saucepan of salted water to the boil and cook the pasta for 2 - 3 minutes, until al dente then drain.
  • Spoon a small amount of ricotta onto a plate, and place a triangle of drained pasta on the top. Add a further 2 layers of ricotta and pasta.
  • Divide and arrange the cherry tomatoes and diced golden baby beetroots all around the plate and drizzle with a little oil.
  • Scatter the toasted pine nuts and basil leaves over the pasta then serve immediatly.

Serves 4

Chef Alan Coxon

Published with permission of Alan Coxon