The Naked Chef
By Jamie Oliver
Making ravioli
Not Too Tricky
About the recipe
In Britain ravioli has been, and often still is, thought of as just pasta filled with minced meat and covered with tomato sauce – a baked bean substitute, a quick snack between meals, something to warm up when you can’t be bothered to cook anything else. But ravioli is much more than that. They are sexy little special things, they’re like little presents, but they have to be nice presents if you know what I mean. What I’m trying to say is that, after going to the trouble of making your own lovely pasta, you should fill it with a classy and fresh filling. Ravioli is very diverse, so the flavours can be strong, light or fragrant; just be tasteful in your choice, using the best seasonal ingredients. In Italy ravioli is a delicacy: regions, towns, villages and restaurants can be famous for particular shapes and sizes.
The most important thing about ravioli is it must be sealed completely. If the edges aren’t sealed or cracks appear in the pasta (which can sometimes happen, as different textures of filling can be harder to cover and seal), boiling water will leak in and ruin your tasty filling.
The Naked Chef, p47 & p66
Recipe From
Ingredients
500g/1lb strong pasta flour
5 fresh, large free-range eggs
semolina flour for dusting
Method
Find the recipe!
For the full recipe, head to page 47 & 66 of The Naked Chef.
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