Sunday marked the first anniversary of our wedding and we wanted to do something special to enjoy each other and mark the occasion. It being a Sunday, neither of us felt entirely into a night on the town and opted instead to spend the afternoon making fresh pasta. Cooking is an aspect of our relationship we have grown into. During the first year we could barely be in the kitchen together without fighting, but as our relationship has progressed so has our ability to communicate, work together and be open to the others ideas. We still have wildly different culinary predilections, but what we do have is a common love for fresh ingredients, innovative recipes and hours spent in the kitchen. Pasta is as good a labour of love as any and was the perfect way to spend our special day.
Sausage & ricotta ravioli with wild mushrooms
Please note we made a mammoth amount, enough for six healthy portions and froze the rest for quick dinners. We layered the ravioli in a large square container alternating it with layers of baking paper and made sure to put it in the freezer as quickly as possible.
400 gr. good uncooked sausages (squeezed out of casings or finely chopped)
200 gr. ricotta cheese
1 large onion, finely chopped
1 tablespoon olive oil
1. Heat olive oil in medium pan and add finely chopped onion.
2. Add sausage and cook until done.
3. Put sausage and onion mixture in a blender and add ricotta and eggs. Blend until smooth.
4. Set in the fridge to cool while you make pasta.
1.5 Kg flour
6 whole eggs
4 egg yolks
We used this method to make the pasta, cutting each sheet of pasta in strips which we laid on a floured piece of butcher paper.
1. Spoon the sausage filling about an inch apart onto a strip of pasta
2. Cover with a second strip and gently press around the filling.
3. Use a pizza cutter to make squares around the filling and put dough aside to use for more pasta.
4. Use a fork to gently press around the filling and remove air pockets.
100 grams of fresh mushrooms
1 tablespoon butter
Finally, add your fresh made pasta to a large pot of boiling water and cook for 3 minutes, drain.
Add to a pan with melted butter and mushrooms and fry just long enough to coat. Serve with parmesan.