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 |
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.