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Ravioli with Chicken Filling

Ingredients

Pasta

Filling

  • 125 g chicken mince
  • 75 g ricotta or cottage cheese
  • 60 g chicken livers, trimmed and chopped
  • 30 g prosciutto, chopped
  • 1 slice salami, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, crushed
  • ¼ teaspoon mixed spice
  • salt and freshly ground black pepper

Tomato sauce

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 × 425 g cans tomatoes, crushed
  • 3 tablespoons chopped fresh basil
  • ½ teaspoon mixed dried herbs
  • salt and pepper
  • herb sprigs, optional

Method

1. To make Pasta: Sift the flour and salt into a large bowl; make a well in centre. Whisk together the eggs, oil and water; add gradually to the flour and combine until the mixture forms a ball. Knead on a floured surface for 5 minutes or until smooth and elastic. Transfer to an oiled bowl, cover with plastic wrap and set aside for 30 minutes.

2. To make Filling: Place the chicken mince, ricotta or cottage cheese, livers, prosciutto, salami, Parmesan, egg, parsley, garlic, mixed spice and salt and pepper in a food processor. Process until finely chopped.

3. To make Sauce: Heat the oil in a pan. Add the onion and garlic and stir over low heat until the onion is tender. Increase the heat, add undrained tomatoes, basil, herbs and salt and pepper. Bring to the boil, reduce heat and simmer for 15 minutes; remove from the heat.

4. Roll out half the pasta dough until 1 mm (½5 inch) thick. Cut with a knife or fluted pastry wheel into 10 cm (4 inch) strips. Place teaspoons of filling at 5 cm (2 inch) intervals down one side of each strip. Whisk the extra egg yolk and water; brush along one side of the dough and between the filling. Fold the dough over the filling to meet the other side. Repeat with remaining filling and dough. Press edges of dough together firmly to seal. Cut between the mounds with a knife or a fluted pastry wheel. Cook in batches in a large pan of rapidly boiling water for 10 minutes. Reheat Sauce in a large pan. Add ravioli and stir until heated through. Garnish and serve.

(Good Food Australia, 2013)

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Prosciutto-wrapped quails stuffed with ricotta, sage and green olive

Need an Italian inspired dish that is sure to impress? Why not try Maggie Beer’s Quail Dish that will have people lining up for seconds!
SERVES 4 / PREPARATION 20MIN / COOKING 2 HRS

Ingredients

  • 6 de-boned quails (also ask to see if we have any bones lying around to add flavour to the stock)
  • 75 ml marsala
  • 500 ml chicken stock
  • 170 g ricottaProcuittoWrappedQuails-01_0
  • 12 small sage leaves, finely sliced
  • 1 lemon, zested, plus a squeeze of lemon juice
  • river salt and black pepper
  • 18 green olives, pitted
  • 6 long slices prosciutto
  • olive oil

Instructions

Preheat oven to 200°C. Hopefully you have a nice pile of bones that we have given you (if not, you’ll have to rely on the flavour of the chicken stock). Place the bones on a baking tray and roast for 20 minutes. Transfer bones to a saucepan, making sure you scrape the tray nicely to get all the tasty residual meat scraps. Place the pan on high heat, add the marsala and reduce for a couple of minutes. Add the chicken stock, bring up to just boiling point, then turn it down to a low simmer. Simmer for 1–1 ½ hours, until reduced by about half. Skim the scum from the surface as necessary.

Place the ricotta in a bowl with the sage and lemon zest. Season with salt and pepper. Preheat oven to 200°C.

Spread 1 quail out on a board, skin-side down. Lightly season the flesh and then place a spoonful of the ricotta mix right in the middle of the bird in between the breast. Spread it gently so it runs in a line from top to bottom. Place three olives along the top of the mixture. Gently fold the bird over so the two edges meat.

Lay a slice of prosciutto down, give it a little splash of oil and then carefully place a quail in the middle of the slice, breast-side up. Using the edges of the prosciutto, coming under the little wing bits, wrap the bird up. Repeat with the remaining quails, filling and prosciutto.

Lightly oil a large baking tray and arrange the birds on it skin-side up and not too close together. Add another drizzle of oil and a few turns of pepper. Bake for 10 minutes.

Meanwhile, strain the sauce into clean saucepan, add a splash of olive oil and a squeeze of lemon juice. Whisk to combine and season with a nice amount of salt.

Remove tray from oven, cover with foil and rest in a warm place for 3 minutes.

When ready to serve, cut two quails in half lengthways to show off their pretty stuffing, then arrange on a large warmed platter with the whole birds. Add any tray juices to your sauce, pour over and eat quickly before the little birds get cold.

Serve with polenta or a warm grilled vegetable salad.

(Maggie Beer – SBS Food, 2013)

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Crispy Duck Lasagne

“Everyone loves a good lasagne, but I have to say this one really is very special. The stages of making the pasta and roasting the duck, then pulling all the meat off for the wonderful ragù sauce, are fun, simple and a real labour of love. This dish is going to create memories.” (Jamie Oliver, 2014)
Serves 8
1291_1_1436778630 4 hours plus cooling & resting

Ingredients

  • 1 whole duck (roughly 2kg)
  • olive oil
  • 4 cloves of garlic
  • 30 g fresh marjoram
  • 800 g fresh spinach , or frozen
  • 1 whole nutmeg , for grating
  • 1 onion
  • 2 carrots
  • 2 sticks of celery
  • 200 ml Chianti Classico
  • 4 x 400 g tins of plum tomatoes
  • 2 fresh bay leaves
  • 2 cloves
  • ½ Royal Pasta Dough
  • 40 g Parmesan cheese
  • For the white sauce:
  • 100 g unsalted butter
  • 100 g plain flour
  • 1 litre semi-skimmed milk
  • 75 g Cheddar cheese
  • 75 g Fontina , or Taleggio cheese
  • For the pangrattato:
  • 200 g stale bread
  • 4 sprigs of fresh rosemary

Method

Preheat the oven to 180°C/350°F/gas 4. In a tray, rub the duck all over with oil, sea salt and black pepper, then roast for 2 hours, or until golden and crisp, draining off the fat into a jar. Leave to cool, remove all the skin and fat from the duck and place in a food processor, then strip all the meat off the bone into a bowl.

Peel and finely slice 2 cloves of garlic, then put into a large non-stick pan on a high heat with a little duck fat and the marjoram leaves. Cook until the garlic is lightly golden, then stir in the spinach and a good grating of nutmeg and cook for 15 minutes, or until the spinach has cooked right down and all the excess water has evaporated. Leave to cool while you make your ragù. Peel the onion and carrots, trim the celery, then roughly chop it all. Place all in a large pan on a medium heat with a little duck fat (keep any leftover fat in the fridge for making great roast potatoes) and crush in the remaining garlic. Fry for around 20 minutes, or until the veg are starting to caramelise, stirring regularly. Pour in the Chianti, turn up the heat and cook it away. Add the shredded duck meat and tinned tomatoes, along with 1 tin’s worth of water, the bay leaves and cloves. Give it a good stir, simmer for around 1 hour, then season to perfection. Meanwhile, make your pasta dough.

Next make your white sauce. Melt the butter in a large pan over a medium heat, then stir in the flour to form a paste. Whisk in the milk, a little at a time, and continue to heat until you have a thick white sauce. Remove from the heat, grate and stir in the cheeses, season to taste and add a grating of nutmeg. To build your lasagne, start by rolling out the pasta dough into sheets. Cover the base of a baking dish (25cm x 30cm and 8cm deep) with a good layer of spinach, then cover with a single layer of pasta sheets. Stir a good grating of Parmesan into the ragù, then cover the pasta sheets with a layer of ragù, a thin layer of spinach, a layer of white sauce and another layer of pasta. Repeat twice more, finishing with a layer of white sauce. Top with a good grating of Parmesan, then bake at 180°C/350°F/gas 4 for 40 minutes, or until golden and bubbling. Leave to rest for around 20 minutes before serving.

Meanwhile, add the bread and rosemary leaves to the food processor with the duck skin and fat and pulse into fine crumbs. Fry in a large non-stick frying pan until golden and crisp, then serve on the side and let everyone sprinkle over their own portion.

(Jamie Oliver, 2014)

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