550g Pasta flour (grade: 00)
2 Tbsp Willowcreek Olive Oil
Pinch of salt
- Mix the flour & pinch of salt together in a large bowl. In a smaller bowl, whisk together the wet ingredients. To combine the wet and dry mixtures, create a well in the middle of the flour mixture and gently pour in the wet mixture. With clean hands, work the wet mixture into the flour until coarse crumbs are form.
- Transfer the crumb mixture onto a lightly-floured surface, and knead and work the dough for five minutes. This action develops the gluten, which results in perfectly al-dente pasta. Cover in clingfilm and refrigerate for at least 60 minutes (two hours is ideal) before using.
1 Egg white
- Place all of the ingredients into a container, and using your Bamix blend into mousse, season to taste
Handful of fresh chives, finely chopped
- Finely dice the ingredients (make sure you are using fresh, high quality fish) and add to the mousse, along with the chives and the zest of one lemon. Season to taste.
1/4 head of Cabbage roughly chopped
Knob of Butter
Preparing the ravioli
- Roll out your dough into two long pieces, approximately 30cm long and 10cm wide. Cover with a moist towel/cling wrap to keep from drying out. Freeze any extra dough.
- Fold the first sheet along its midline to make a light crease, and then re-open it. Working so that your filling is approximately 3cm in diameter and 3cm apart, place six even-headed tablespoons of the seafood mixture along the lower half of the dough. Moisten the dough lightly with water and a pastry brush.
- Fold the dough over along the crease, pressing from the folded point outward to remove excess air. Gently pat the dough down around each lump of filling to create a seal. And finally, use the fluted side of the ravioli cutter or a stamp to slice your ravioli into even squares.
- Using your Scanpan saute pan, bring a pan full of water to a low boil. Carefully toss in ravioli and cook for approximately three minutes
- Saute your cabbage in some butter until soft
- To plate, place three ravioli pillows in the centre the plate, with sautéed buttered cabbage and a dash of Willowcreek Olive Oil to finish