Jamie & Jimmy's Festive Feast
By Jamie Oliver
-->
Just Added
About the recipe
Making fresh ravioli is not as scary as people think and you don’t need any fancy kit. The principle recipe here is 100g flour to 3 egg yolks per portion, so it’s really easy to scale it up or down. These little beauties freeze really well, so cook up a batch and stash them in a freezer, then all you need to do is drop the frozen ravioli in boiling water and cook until tender and piping hot. Delicious!
Recipe From
Jamie & Jimmy's Festive Feast
By Jamie Oliver
PASTA DOUGH
600g Tipo ‘00’ flour, plus extra for dusting
18 large free-range eggs
semolina or rice flour, for dusting
RICOTTA & PROSCIUTTO FILLING
2 slices of higher-welfare prosciutto
1 lemon
1 whole nutmeg, for grating
100g Parmesan cheese
250g Westcombe ricotta
QUICK TOMATO SAUCE
2 cloves of garlic
olive oil
1 teaspoon dried chilli flakes
1 x 400g tin of quality cherry tomatoes
½ a bunch of fresh basil (15g)
LEMON SAUCE
50g unsalted butter
1 lemon
50g Parmesan cheese, plus extra for grating
extra virgin olive oil
Tags