25 Jan

Cheeky Cheese Ravioli and Tomato Sauce

Cheeky Cheese Ravioli and Tomato Sauce

Serves 5
Prep time 25 minutes
Cook time 4 minutes
Total time 29 minutes
Meal type Lunch, Main Dish
Portion Size 225g
Nutrition Per Portion
Calories Sugar Fat Saturates Salt
395 4.5g 19g 5.1g 0.205g
Serves: 4 People
Calories: 385
Time: 35 mins

Ingredients

Tomato Sauce

  • 1 Garlic clove (Crushed and Chopped)
  • 150g Tomatoes roughly chopped
  • 1 teaspoon Vinegar balsamic
  • 200g Tomatoes copped & canned
  • 1 tablespoon Basil roughly chopped
  • 1 Large pinch Black Pepper Ground

Tomato Sauce (Optional)

  • 1/2 teaspoon Sugar

Pasta Dough

  • 200g Flour plain premium “00” grade
  • 1 1/2 Eggs medium, beaten
  • 1 Egg yolk, beaten
  • 1 tablespoon Water
  • 1 tablespoon Oil, olive

Cheese Filling

  • 150ml Water boiling
  • 50g Buttery style spread
  • 75g Flour plain white
  • 1 Egg medium, beaten
  • 75g Cheeky Cow Half Fat Mature Cheese
  • 1 Small Chilli pepper green, deseeded and chopped
  • 1/2 teaspoon Cumin powder
  • 1 tablespoon Basil leaves and stalks

Directions

Advanced Prep
1 Pre prepare the tomato sauce, pasta dough and cheese filling.
Tomato Sauce
2 In a saucepan add the garlic, tomatoes, balsamic vinegar, basil and pepper. Bring to the boil and simmer gently for 3-5 minutes.
3 Allow to cool slightly and puree with an electric hand blitzer or processor - cover and set aside.
Pasta Dough
4 In a basin mix all the pasta ingredients together and turn out onto a clean dry surface and knead until smooth and elastic. Wrap in cling film and refrigerate
Cheese Filling
5 In a small saucepan bring the water, buttery, chilli and cumin to the boil add the flour and mix to a smooth paste until it leaves the sides of the pan clean, remove from the heat and mix in the cheese.
6 When cooled mix in the beaten egg, cover with clingfilm and refrigerate until required for use.
The Ravioli
7 Roll out half the pasta dough, using plenty of flour to a paper thin thickness. Spoon or pipe out small teaspoon portions of cheese filling, allowing space for square or round ravioli of 5cm (1.5").
8 Roll out half the pasta dough, using plenty of flour to a paper thin thickness. Spoon or pipe out small teaspoon portions of cheese filling, allowing space for square or round ravioli of 5cm (1.5").
9 To poach place the ravioli in gently simmering lemon flavoured water and simmer for 3-5 minutes until thoroughly cooked.
10 Remove with a slotted spoon, place either on a plate or gratin dish as required garnished with a little chopped basil and grated cheese (optional).

Note

Equipment:
Cutting board, kitchen knife, cheese grater, saucepan x 2, spatula, basin, mixing bowl, large gratin dish, rolling pin, ravioli cutters.

Cheeky Service Hint:
Serve with a crisp green salad of choice and crusty whole meal bread

Cheeky Handy Hint:
A pasta roller can make the rolling easier but make sure you follow the instructions for use.

Cheeky Healthy Hint:
Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar, 36% less calories and 19% more protein and 13% more calcium.
Tomatoes - are low in Sodium, and very low in Saturated Fat and Cholesterol and are also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese. A large portion of the calories in tomatoes come from sugars.