It’s obviously a sign of getting old that my idea of a really fun Saturday night these days is having the luxury of time to spend hours making something interesting for dinner. I got a pasta machine for my birthday last month, so this week’s culinary adventure was making tortellini and ravioli from scratch. I’ve wanted to try this for ages as the veggie fillings you find in readymade ones are often limited, and I love the taste of fresh pasta.
I used a basic dough recipe from Leith’s Vegetarian Bible (I halved the recipe quantity – 225g ’00′ flour, two eggs and a drizzle of olive oil – and still had enough to make four portions) and improvised a simple mushroomy filling with shallot, garlic and spinach.
Rolling the dough and putting the shapes together was surprisingly easy though pretty time-consuming. I made ravioli by sandwiching two circles together, and tortellini by folding less filling into one circle and bending into a little shell shape. The tortellini went in the freezer for another night.
Final step, boiling the pasta briefly, holding my breath that they wouldn’t burst or disintegrate (per my failed attempt at making gnocchi a while ago), then a final quick fry in butter to add a crispy texture.
Served with cheeses I had to hand in the fridge – manchego and mozzarella – and a drizzle of truffle oil, it tasted really pretty good! I’ll definitely try this again with more adventurous fillings – thinking roasted aubergine, oven-dried tomato with veggie chorizo, and even potato for a double-carby hit.