About this recipe:Now there is a little effort involved in making fresh pasta. But if we want to keep food costs down we need to make more meals from scratch. Not only is it cheap to make your own pasta, it’s also a great deal better tasting than any dried pasta or shop bought fresh pasta. The pork filling is surprisingly rich and the chillies in the tomato sauce really work well with the simple and clean flavour of the pasta. For me this dish is a marriage made in heaven.
Let’s make the filling for the ravioli first as we need the mixture to be chilled right down and you can make up to 2 days in advance if you wish.
Finely chop a red onion and sauté off in a little olive oil until translucent and softened. Then add the pork mince (season with salt and lots of black pepper) and cook off until nice and browned all over and then the haricot beans. Now add three cloves of finely chopped garlic and the finely chopped rosemary - lower to a medium heat and add some water (around half a cup) and 2 tablespoons of tomato puree. Reduce the mixture down to the consistency of a bolognaise. Set to one side and allow to cool right down.
The accompanying sauce can also be made in advance if you wish and re-heated. Get a pan on the heat with a little olive oil and gently sauté two cloves of finely sliced garlic and 1 green chilli (seeds optional – I would include). Watch you don’t burn the chilli of garlic. Now add the creamed tomatoes and season. Then add a little splash of water and a pinch of sugar and reduce the sauce on a low heat for around 15 minutes to develop the flavours.
Now to make the fresh pasta. I’m sure there are many methods to make fresh pasta but I find this way the easiest in the absence of a pasta rolling machine. Place 5oz of the pasta flour in a food processor along with 1 whole egg, the yolk of one egg and a pinch of salt. You’ll need to keep the processor ticking over for around 2 minutes until the mixture turns to a breadcrumb consistency – once you have a breadcrumb consistency turn out onto a cold floured surface and shape into a ball, then knead really well for 90 seconds. Clingfilm and place in the fridge for 45 minutes
After 45 minutes (now the pasta has rested) break off a golf ball sized piece and roll out with a rolling pin. The dough will be a little sticky so keep dusting with flour and keep the dough moving on the surface. Keep rolling out until you reach a paper thin sheet of pasta. Lay to one side on a lightly floured surface and repeat until all the dough has been rolled into sheets. Don’t worry about the shape of the sheets as we’ll cut them out to a nice shape
Now to make the raviolis. Use a standard circular biscuit cutter (or an up turned glass if you don’t have) and cut as many discs as you can – there will be ample for 4 persons. Then place 2 teaspoons of the filling on to each disc and wet the top half of the circle with a little water (not too much). Then fold the circle in half and pinch to seal the ravioli (make sure you get the air out of the ravioli and the dough is nicely sealed or they will take on water when you cook).
To cook the raviolis get a large pan of salted water up to the boil (heat the chilli tomato sauce up to a simmer whilst the water comes up to the boil). Place the raviolis in the water and cook for 4-5 minutes – remove with a slotted spoon to drain off any excess water and serve with the hot chilli tomato sauce, a twist of black pepper and a drizzle of olive oil (parmesan optional)