Espressions EP9551 Manuel D'instructions page 7

Recepies
Pumpkin Ravioli with Oregano and Hazelnut
Pesto
Serves: 4-6
Pesto:
1 ½ cups fresh oregano
½ cup olive oil
½ cup fresh basil
½ cup grated parmesan cheese
¹⁄ ³ cup toasted hazelnuts
2 cloves garlic
Salt and freshly ground black pepper, to taste
Ravioli:
1 recipe pumpkin pasta, rolled into Lasagne
sheets
1 kg butternut pumpkin, peeled, chopped into
large pieces
4 cloves garlic
2 tablespoons olive oil
80g butter
1 cup grated parmesan cheese
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh sage
1 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1 egg, lightly beaten
4 sheets of rolled pasta to thickness number 8
Fresh sage, to garnish
1. Preheat oven to 200°C. Line a baking tray
with baking paper.
2. Pesto: In a food processor, process all
ingredients until a chunky paste. Season to
taste with salt and pepper. Set aside.
3. Ravioli: Place pumpkin and garlic on
prepared baking tray. Drizzle with olive oil.
Bake for 30-40 minutes or until pumpkin is
tender. Set aside to cool.
4. Melt butter in a small pan over medium-
high heat. Allow to foam and turn to a light
brown colour. Pour out of pan. Set aside.
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5. Place pumpkin in large bowl and mash
with fork until a chunky consistency. Add
browned butter, parmesan, oregano, sage
and nutmeg. Stir to combine. Season to
taste with salt and pepper.
6. Place 1 tablespoon of mixture over 2 sheets
of pasta. Make sure to leave a 5cm gap
between each tablespoon of filling. Brush
around each filling with egg.
7. Gently place the two remaining pieces of
pasta on top of the filling. Gently press
around the filling, making sure to get rid
of all the excess air. Using a 4cm cutter cut
each piece of filling out of pasta sheets.
8. Fill a large saucepan with water, bring to
the boil.
9. Place pasta in boiling water. Cook for 3-4
minutes or until just tender, drain.
10. Toss pasta through the oregano pesto.
Season to taste with salt and pepper.
Garnish with fresh sage, if desired. Serve.
Triple Mushroom, Parmesan and Truffle
Lasagne
Serves: 6-8
1 quantity traditional pasta
1 cup grated parmesan cheese
150g Portobello mushrooms, thickly sliced
Béchamel Sauce:
100g butter
½ cup plain flour
4 cups milk
1 cup grated parmesan cheese
½ cup ricotta cheese
1 tablespoon truffle oil
Mushroom Filling:
1 tablespoon olive oil
2 cloves garlic, crushed
2 onions, finely chopped
500g Portobello mushrooms, chopped
200g brown mushrooms, chopped
200g shiitake mushrooms, chopped
1 cup white wine
4 sprigs fresh thyme
1 cup thickened cream
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Béchamel Sauce: Melt butter in a medium
saucepan over medium heat. Add flour and
stir to form a paste. Slowly add milk, while
stirring. Bring to a simmer. Stir constantly
until thickened. Remove from heat. Stir
through parmesan, ricotta and truffle oil.
Season to taste with salt and pepper. Set
aside.
2. Mushroom Filling: Heat oil in a large
saucepan over medium heat. Add
garlic, onion and mushrooms. Cook for
5-6 minutes or until mushrooms have
softened. Add wine and allow to reduce by
half. Add thyme, cream and lemon juice.
Bring to a simmer and cook for a further
2 minutes. Season to taste with salt and
pepper. Set aside.
3. Preheat oven to 180°C. Grease a large
casserole dish, 20 x 30cm.
4. Place pasta sheets on the base of casserole
dish. Layer with mushroom sauce and
béchamel. Continue to layer in order and
top with a final layer of pasta. Top pasta
with parmesan cheese and thick slices of
portobella mushrooms. Cover with tinfoil.
Bake for 20 minutes. Remove foil and cook
for a further 15 minutes or until parmesan
is golden. Serve.
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