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dOUGH - PASTA dOUGH BREAd NAME Pasta dough
SETTING dough-Pasta
PAddLE Collapsible
INGREdIENTS
Water 220ml
Olive oil 1 tablespoon
Salt 1½ teaspoons
Plain flour 300g/ 2 cups
Semolina 170g/ 1 cup
BREAd NAME Egg Pasta dough
SETTING dough-Bread
PAddLE Collapsible
INGREdIENTS
Eggs (60g), lightly beaten 5
Olive oil 1 tablespoon
Salt 1 teaspoon
Plain flour 300g/ 2 cups
Semolina 170g/ 1 cup
BREAd NAME Lamb & Coriander Ravioli
SETTING dough-Pasta
PAddLE Collapsible
INGREdIENTS
Pasta dough 1 quantity
FILLING
Lean lamb mince 150g
Freshly minced garlic 1 teaspoon
Parmesan cheese 1 tablespoon
Finely chopped fresh coriander 1 teaspoon
Ground nutmeg ¼ teaspoon
Freshly ground black pepper ¼ teaspoon
Handshaping procedure
1. Divide into two equal portions. Roll out each portion to a square
approximately 30cm × 30cm.
2. Place filling ingredients in a mixing bowl, mix well to combine.
3. Place teaspoons of filling 5cm apart over one of the pasta squares.
Brush edges and between filling lightly with water and top with
remaining pasta square. Press firmly between fillings and along
edges and cut into squares using a pastry wheel. Sprinkle ravioli with
a little flour.
4. Cook ravioli in boiling water (several at a time) in a large saucepan
for 5 minutes, or until just tender. Drain well, then serve with your
favourite pasta sauce.