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MasterChef New Zealand

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Goats Cheese Ravioli


MasterChef New Zealand - Goats cheese ravioli, fig chutney and sage butter

300grms 00flour
Salt
2 egg yolks
2 eggs
1 Tbs olive oil

Filling


250grms Mainland Feta, crumbled
30grms walnuts, toasted and chopped
30grms basil leaves, chopped
1 Tbs extra virgin olive oil
2 tsp garlic, minced
1 tsp lemon peel, minced

Date and fig chutney

175mls apple cider
175mls white wine vinegar
125grms brown sugar
100grms dates, 4mm cubes
1 granny smith apple, 4mm cubes
3 cloves garlic, finely chopped
2 tsp ginger, grated
450grms figs, 4mm cubes
1/2 tsp ground cardamom
1/2 tsp salt
100grms Mainland butter
20 sage leaves

1 For the pasta dough, place the flour with a pinch of salt in a food processor, add the eggs and process until combined, drizzle in a little olive oil and continue to process until a moist dough forms. Remove from processor and place on a clean, lightly floured surface and knead until smooth. Wrap in cling film and set a side to rest for 30 minutes.

2 For the filling, combine the Mainland Feta, walnuts, basil, extra virgin olive oil, garlic, lemon peel and honey in a bowl, set aside.

3 Use 1/4 of the pasta dough, roughly flatten out, dust with flour, then pass through a pasta machine, starting with the thickest setting and finishing with the finest. Repeat with the remaining dough, working fast so the pasta doesn't dry out.  Lay the sheets out flat and using a cutter cut 7-8cm diameter discs. Place a teaspoon of the filling in the centre and wet the top half of the circle with water and fold up to form a crescent, press the edges together removing all the air, wet the 2 edges of the crescent and fold together to form a tortellini shape. Repeat with remaining pasta and filling.

4 For the chutney, place the cider, vinegar and brown sugar in a saucepan, place over a high heat and bring to the boil, stirring until sugar has dissolved. Reduce heat to medium, add dates, apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed. Stir in the figs, cardamom and salt. Set aside.

5 Place a frying pan over a medium heat, cook the Mainland butter for 3-4 minutes or until butter just starts to turn brown. Add sage leaves and cook for 1 minute or until crisp, drain onto paper towel, reduce heat and continue to cook the butter until golden brown.

6 Place a small spoonful of the chutney on serving plates, top with ravioli, topped with sage leaves to serve.




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