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Ricotta and Basil Raviolo with Vegetable Broth and Blue Spiced Basil Oil
Recipe by Malissa & Theo
This entrée features a single ricotta and basil ravioli served with a tomato broth and drizzled with a fragrant basil oil.
- Steps
- Ingredients
Ingredients
Tomato Broth
Ricotta and Basil Ravioli
Basil Oil
To taste
To garnish
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Steps
- For the Tomato Broth, juice the tomatoes and place into large heavy-based saucepan over medium heat.
- Cut onions into quarters, roughly chop celery and peel and lightly crush garlic. Add to the saucepan of tomato juice and season with salt and pepper.
- Simmer on low to medium heat for 45 minutes. Strain broth through a fine sieve into a saucepan. Add remaining ingredients and simmer for 15 minutes. Add salt, to taste. Strain through a super bag, twice, to achieve a clear broth. Cover and keep warm.
- For the Ricotta and Basil Ravioli, place flour, eggs and olive oil into the bowl of a stand mixer fitted with a paddle attachment. Mix on low-medium speed to combine. Fit mixer with the dough hook then knead dough on medium speed for 5 minutes.
- Wrap dough tightly in cling film. Set aside in the fridge to rest for 1 hour.
- Place milk into a small saucepan. Slowly bring to a gentle simmer. Once the milk temperature reaches 82-85oC, remove from the heat. Add vinegar and salt and stir for at least 2 minutes until milk curdles. Allow milk to stand for 15 minutes.
- Line a sieve with cheesecloth and set over a deep bowl. Set aside in the fridge to drain for 30 minutes then squeeze gently to remove excess liquid.
- Transfer to a small food processor and add remaining ingredients (except egg whites). Process, adding a little extra cream if needed, to achieve a smooth consistency. Transfer to a piping bag fitted with a plain 1cm round tip. Place into the fridge to cool completely in the fridge.
- Divide dough in 2 portions and pass through pasta machine until just translucent enough to see your hand through.
- Lay pasta sheets onto a lightly floured bench. Cut 24 x 8cm rounds from the dough. Pipe the filling into the centre of 12 rounds then brush egg white around the filling. Cover with a second round of pasta dough and press out air bubbles and seal.
- When ready to serve, cook ravioli in simmering salted water for approximately 2 minutes. Using a slotted spoon, transfer to serving bowls.
- For the Basil Oil, bring a small saucepan of water to a boil. Prepare an ice bath.
- Wash herbs and spinach in cold water then blanch in boiling water for 15-30 seconds. Transfer herbs to the ice bath.
- Drain water and squeeze out excess water. Place into a blender and add oil. Blend on high speed for 5-6 minutes. Add salt, to taste.
- Strain oil through a cheesecloth lined sieve and reserve in the fridge.
- To serve, spoon tomato broth over the ravioli and finish with a few dots of basil oil. Garnish with sugar snap peas and blue spice basil leaves and seeds.
