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Recipe by Robert Green and Hung Le
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Oven dried tomato & prawn ravioli
Ingredients:
1kg Tomatoes (vine ripen)
500gms Green Prawns (peeled & deveined,)
2 Eggs (lightly beaten)
25gms Pine Nuts
45gms Ricotta Cheese
½ bunch Marjoram leaves (finely chopped)
200ml Olive Oil
30gms Garlic Cloves (peeled)
½ bunch Basil (leaves picked and washed)
10gms Sea Salt Flakes
10gms White Pepper (freshly ground)
1 punt Basil
Method:
To make the filling prepare the oven dried tomatoes the day before making the ravioli
Preheat the oven to 170c. Cut the tomatoes in half and place cut side up without overlapping, on an oven tray. Sprinkle with salt, place in the oven and bake for 6 hours. Allow to cool, place in clean container and cover with olive oil.
Make the pasta dough as per recipe below.
Heat 30ml olive oil in frying pan over a medium heat. Add the prawns and cook for 1 minute on each side. Transfer to chopping board pat dry with paper towel and cut finely. Finely cut 8 oven dried tomatoes halves and add to the prawns. Add the eggs, ricotta, pine nuts and marjoram. Season with salt and pepper and mix well to amalgamate everything. Using this filling, make the ravioli
Pasta Dough
200 gms Plain Flour
2 Free Range Eggs
20gms Sea Salt
Method:
Sift the flour and a pinch of salt into a mound on a work surface. Make a well in the centre and add the eggs. Using your fingers gradually incorporate the flour, then knead for about 10 minutes. If the mixture is too soft add a little extra flour, if it is too firm add a little water. Shape the dough into a ball and leave to rest for 15 minutes. Roll out on a lightly floured surface or use a pasta machine to make a thin sheet and cut out into 5cm round ready for making ravioli.
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