I don't normally make my own pasta. I'm quite happy with the quality, price and convenience of dried pasta. However, to make ravioli I really need to make my own pasta. The idea got into my head after seeing a contestant on Masterchef make ravioli filled with egg yolk, each raviolo containing a whole, intact yolk. I wondered about doing the same but also having black pudding in half of the ravioli. With the short cooking time I was unsure about reheating the blackpudding sufficiently so - perhaps unnecessarily - used a vegetarian black pudding (V-Pud) which is rather good in its own right.
made a well in it and added 2 beaten eggs,
combining the eggs into the flour using fingertips.
The recipe advised that if the resulting mixture was too dry
to form a dough, to add sufficient water.
I then worked the dough, kneading until smooth.
Then rested, well come on, I deserved the rest.
During this time I dusted off one of my pasta machines.
You may wonder why a chap who rarely makes pasta has two machines for the purpose and you would be right. I find myself wondering why the same sister bought me pasta machines two consecutive Christmases.
I passed the dough through the rollers, starting wide, gradually reducing the setting to end up with thin sheets of pasta.
For the egg ravioli I separated the eggs
and placed an entire yolk in each raviolo, dampening the edges of the pasta and
carefully ensuring no air pockets were
left before sealing edges and cutting
out the ravioli.
I did much the same with
slices of blackpudding.
I allowed 3 minutes in boiling water to cook the ravioli and served with sage butter.
On reflection the dish would have worked much better with a cream sauce with some lardons.
I would also make sure all photos were in sharp focus.
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