Thursday, January 27, 2011

Sweet potato, feta and coriander ravioli

Kneading pasta dough? What a revelation that was all those years ago. My first pasta attempts at 14 struggled to stay together and were rather rough - and I learned a bit by trial and error. The right flour helps too. Also semolina to dust the table - prevents sticking.

Saffron pasta dough:

350g flour ('OO' or strong white - there's some great chefstalk on the subject here)
4 eggs
Saffron steeped in hot water then chilled out
1 tsp salt

Filling:

Roast sweet potato
Red onion sauteed in butter & cooled
Feta diced
Coriander (fresh)
Ground coriander seed
Lemon zest


Related post:

Homemade marmite XO farfalle poached in miso

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