Mild

Ravioli with Mr Wolf’s La Rossa Spice

Ravioli with Mr Wolf’s La Rossa Spice

Mr Wolf’s La Rossa Spice

A diverse, pleasingly zingingly, warming, flavoursome concoction; a must-have for every kitchen.

Buy La Rossa

Starter: Serves 4

Preparation time: 1 hour (including resting the pasta dough)

Cooking time: 5 minutes

Recipe created by Carmela Sereno Hayes, Carmela’s Kitchen

Carmela is a passionate cookery tutor who specialises in the art of making pasta. Carmela is known as a pastaia (specialist pasta maker) and is also an event cookery demonstrator, recipe developer, food writer and author of two beautiful cookery books ‘A Passion for Pasta’ and ‘Southern Italian Family Cooking’.

 

Method

  1. Mix the flour and eggs together for the dough. Knead until smooth and allow the dough to rest, covered at room temperature for at least 30 minutes.
  2. Into a bowl add the ricotta and drain away any excess liquid.
  3. Add the nutmeg, salt, pepper, Parmigiano and marjoram to the ricotta. Mix well and season to taste. Alter seasoning as required to suit your taste. Using a spatula spoon the filling mixture into a piping bag, for ease and simplicity. Chill until required.
  4. Roll the pasta dough out using either a pasta machine to the sixth setting or using a rolling pin, wine bottle or broom handle until you can almost read through the pasta ‘sfoglia’ sheet.
  5. Cut out 8-9cm circles using a cutter.
  6. Snip a small hole in the base of the piping bag and pipe a circle of filling on the base of 4 circles of dough, leaving a 1cm gap.
  7. Into the piped hole of each ricotta circle, drop in an egg yolk and top with a pinch of ‘La Rossa’ spice mix.
  8. Using a little water and you finger, dampen around each filled circle and top with a piece of pre-cut pasta dough. Seal to secure and place the ravioli onto a lightly dusted tray or tea-towel. Dust with semola di grano rimacinata or polenta, never standard flour as this will go clumpy
  9. Place a large pan of water onto boil. Once boiling salt well.
  10. Brown the butter in a pan.
  11. Cook the pasta for 5 minutes.
  12. Drain each ravioli onto a little kitchen towel and gently place onto a plate or bowl. Top with a little browned butter, sprinkle of Parmigiano and a fancy flurry of coarse pepper, finish with a drizzle of Extra Virgin Olive Oil and serve.