Recipe
for :
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Open Ravioli with Smoked Ricotta, Cherry
Tomatoes and Pine Nuts
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 This
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 www.alancoxon.com
or www.realfooddirect.co.uk.
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
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