Jerusalem artichoke and black garlic ravioli with a cashew spinach pesto

Jerusalem artichoke, black garlic and violife creamy filled ravioli with a cashew and spinach pesto.

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You can’t beat fresh pasta! And it’s so flippin simple! Now before you get deterred by the ingredients above I was just experimenting with what I had in the fridge so play around with your own fillings one of my favourite is tofu, basil, salt/pep, lemon juice and garlic blended.
Really yum but for tonight here was my combo:

Peel, chop 4 to 5 artichokes and into a pot of water.
Bring to the boil, reduce and simmer for 20 min.
(These are fab raw too! I often grate them in a coleslaw or salad and slice with a mandolin and make crisps)
Drain and pop into a blender along with a clove of garlic, squeeze of lemon, 2 large scoops of art of zen foods creamy violife, 3 cloves of black garlic, salt/pep and olive oil.
Set aside to fill ravioli.

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For the pasta:
Into a food processor pop the following –
1 cup of all purpose flour
1 cup of semolina flour (if you don’t have semolina you can substitute with spelt or Durham or alternatively just use all all purpose it will just be a little softer and ravioli will tend to burst.)
Pinch of sea salt
Turn on and slowly pour in the following
Generous glug of olive oil
1/2 cup to 3/4 cup of water
It will go from a crumby texture to a dough in less than five min.
Remove and roll out roughly.

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For the pasta making:
If you don’t have a pasta maker you can just get busy with a rolling pin and it will work just as well.
I picked up my pasta maker years ago and use it all the time. If you feel you would get use out of it there is a cheap and cheerful one in Argos I’ll attach the link under the photo that I recommended to a few people before and it works perfectly.

Feed pasta through depending on adjustments on your p maker.
I came across a lovely vintage ravioli mould last year in mother jones flea market and it’s my pride and joy but again you can simply make spaghetti or cut out your own individual shapes.

Place sheet of pasta into the mould and gently press down.
Fill with mixture. Try not to over fill as they will burst.
Repeat pasta feeding and then lay this on top of the mixture.
With a rolling pin firmly roll over the mould until it scores along the top and each of the pieces can be removed easily.

Pop into salted boiling water for 3-5 min remove and devour!

I dressed mine in a quick pesto:
Spinach
Cashews
Salt/pep
Garlic
Lemon
Olive oil galore.

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Sounds like a drawn out process but once you get started it’s very simple. Def give it a try. The raviolis are admittedly a little more fiddly but even if you tried a simple spaghetti and dressed it in pesto you would never buy store bought again.

Love
Louise

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