|Carbonara Raviolo on Spinach|
Pasta dishes are very comforting meals and it is fun to get your hands dirty. That some of it gets on the floor or on yourself is the downside. Having flour, eggs, salt, olive oil and water on hand, it
doesn ´t take long to make a dough.
Easiest way to have a thin pasta sheet is using the pasta machine, that is usually sitting in the basement for long periods of time. So unpack it, clean it and start flouring the top so the dough is not sticking to it. Until all 9 positions are run through, don´t stop, you need a very thin sheet of pasta, because you layer in with an other one. Set the strips aside and cover them up, otherwise they will dry out. Place some semolina under it and in between the layers, so it is not sticking together.
|Building a Raviolo|
Next step is to chop up some rashes of bacon and a bit of spring onion and get them in a pan.
|cover it up and get the air out|
300 g pasta flour
1/2 tsp salt
1 tbsp olive oil
3 tbsp water
1 pinch of nutmeg
recipe for the filling:
150 g pork sausage meat
100 g streaky bacon
2 spring onions
3 small slices of french strong cheese
3 egg yolks
1 whole egg as egg wash
salt, pepper, garlic powder, thyme
1/2 a package of cress
Saute the bacon with the spring onions and rest it on some kitchen paper to get cool, get the sausage meat out of the casing and mix with some of the cress, seasoning and half of the bacon/onion mixture
Cut the dough into 15 cm rectangles and lay a ring of meat in the middle, fill some bacon in the hole, add a slice of cheese and top of with an egg yolk. Add a bit more bacon and some cress and take the 2 sheet of pasta and put it on top. press out the air! Use a round bowl or a ring to cut out the Raviolo. Take a fork and press it around the Raviolo. Store on some semolina to make sure, it wont stick.
In a huge pot in some veg or chicken stock cook the pasta for 4,5 minutes, not more or they will not sauce later because the egg yolk is firm.