Ricotta and Silverbeet Ravioli ….adulterated from cuisine.com.au
its winter and time for pasta! Please buy the wonton wrappers and you can make this in an instant : it’s very relaxing putting it together : Think of it as craft.
You can use spinach but silverbeet has a more substantial flavour.
You need for 6 chicks, 2o models and about 4 hungry teenagers.
pinch of grated nutmeg
6 tbsp grated parmesan
1/2 bunch silverbeet, leaves only, cooked, squeezed dry and chopped
1 egg, beaten
salt and pepper
wonton wrappers or pasta if you have it
Butter and sage sauce
8 sage leaves (approx)
salt and pepper
freshly grated parmigiano cheese, to serve
- Climb into your Gucci pyjamas.
- Pull on your Hermes slippers.
- pour a humongous glass of wine and gulp.
- Now cook the silverbeet in boiling water
- When it’s cooked after a minute or so you can squeeze out the water and chop it up
- Now get a bowl and throw in the ricotta, nutmeg, parmesan, silverbeet and egg and mix together.
- Gulp down another wine.
- You might need George Clooney to read this to you if it’s now out of focus. Bless. Hic.
- Season with lots of french sea salt and pepper.
- Open up the wontons: you need two wrappers for each ravioli as it’s quite messy and will fall out if you use just one.
- Dollop a teaspoon of the mixture on each wonton; makign sure you have enought wonton tops
- You can brush between the edges with a little watered-down egg wash if you can be bothered or you can use water.
- When you have used all the ricotta mix it’s time to place the other wonton top over the mix.
- Now carefully press down around each one. TIP: if you are too tired and drunk then I suggest you ask George to do it.
- Sprinkle with a little flour and place on tea towels while you finish the rest of the dough and filling.
- When you are ready to eat, ( when are you not?) then you can cook the ravioli : its; done when it floats to the top.
- So while the water is boiling you can whip up the butter sauce. S
- Toss the naughty but nice butter in a frying pan over medium heat.
- When the butter gets excited and starts to foam- like you in Prada -then throw in the sage leaves and a little salt and pepper.
- Turn it off when you see the butter turn as golden brown as Chloe bag.
- Talk about smelling delicious!
- Carefully drain the ravioli and then arrange chicly on a white platter.
- drizzle over the divine butter sauce and accessorise with a good sprinkling of parmesan.