Sunday, October 19, 2014

Yummy boy made pasta

One of my recent recipes for the week was for home made tortellini. I adapted a recipe  from the fabulous Donna Hay's latest issue (77)for a pea pesto and goat's cheese ravioli. 

My wonderful son number 1 was more than happy to assist with the video of how to make the actual pasta! 

Happy viewing and happy cooking!

INGREDIENTS
100g goats cheese
250g fresh ricotta
1 packet store bough round gow gee wrappers
8 slices proscuitto
50g butter
sploosh extra virgin olive oil
2 garlic cloves thinly sliced
2 cups frozen peas
finely grated rind of 1 lemon
salt & pepper
1/2 cup white wine
grated fresh parmesan
pea pesto
1 1/2 cups frozen peas - thawed
bunch basil leaves
1/4 cup finely grated parmesan cheese
glug extra virgin olive oil
salt & pepper

METHOD
Firstly make the pea pesto. Place all ingredients into a small food processor and blitz until mostly smooth. Transfer this to a bowl and add goats cheese & ricotta. Mix together until well combined. Place a heaped teaspoon onto the centre of a gow gee wrapper (see video!) then fold.
Heat a non stick frying pan over medium heat and cook the pancetta until nice and crispy. Set aside on paper towel to drain a little. Melt the butter and add olive oil to the pan. Add the garlic and good gently until starting to go golden. Add the peas, lemon rind, wine, salt & pepper and mix. Lightly crush the peas under a wooden spoon whilst stirring. 
Whilst this is cooking, boil a large saucepan of salted water. Cook the tortellini for about 3 minutes or until it has risen to the top of the boiling water. Remove carefully and drain.  Divide the pasta between bowls and top with the pea mixture. Serve with freshly grated parmesan & proscuitto.

YUMMO!

Check out his cleverness here:






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