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Ravioli of Balsamic Onion, Potato and Pecorino

Recipe by Tobie Puttock

Agnolotti parcels filled with balsamic onion, potato and pecorino, covered in warm beurre noisette by Tobie Puttock. Buon Appetito!

  • 1 large baking potato, such as Anya
  • 2 large red onions
  • 1 cup balsamic onion
  • 6 sprigs marjoram
  • 150g unsalted butter
  • 50g grated pecorino plus a little extra to serve
  • Splash of extra virgin olive oil
  • Handful of rockets, roughly chopped
  • 1 egg, lightly beaten
  • FOR THE PASTA DOUGH
  • 250g tipo “00” pasta flour or if you can’t find it, normal flour will do
  • 250g semolina flour
  • Pinch of fine salt
  • 2 large eggs (try and use free-range eggs and keep the chooks happy)
  • 8 large egg yolks
  • 1 tablespoon of cold pressed olive oil
  • Little extra semolina for dusting
  1. To make the pasta, sift the flours with the salt into a large mixing bowl and then make a well in the centre of the flour.
  2. Add the whole eggs, yolks and the olive oil.
  3. Use a fork to whisk the eggs and the oil together and slowly start to incorporate the flour into the eggs. Keep on incorporating the flour until it’s too thick for the fork. Place the fork aside and turn the mix onto a floured surface and then use your hands to knead into a dough.
  4. Continue kneading until the dough is smooth and doesn’t stick to the surface; if it’s still wet add a little more flour whilst you knead.
  5. Cover and allow to rest for at least 30 minutes before using.
  6. Preheat the oven to 200°C. Place the potato onto a baking tray, cover with foil and cook for 1 hour or until cooked through. Reduce the heat to 180°C.
  7. Combine the onions, balsamic, half the marjoram and 50g of butter in a baking tray and cook for 35-40 minutes or until soft.
  8. Place the cooked potato into a bowl and mash with a fork. Once it starts to break add the cooked onions and any pan juices. Add the pecorino and season with salt and pepper, fold through the rocket.
  9. Roll out pasta in a pasta machine, starting with the widest setting and working down to the thinnest, until you have six 30cm long, very thin sheets. Fold each sheet in half lengthways and open up again so you have a divider down the centre. Space 3 tablespoonfuls of filling along one side of the sheet, then brush around filling with beaten egg. Fold the other side of the pasta sheet over the fillings and press down with your fingers to remove any air. Cut each square roughly to give a rustic look. Repeat for remaining pasta sheets and filling.
  10. Bring a large saucepan of salted water to the boil. Plunge ravioli into the boiling water in batches and cook until they float to the surface, they should take less than 1 minute. At the same time, place a frypan (large enough to hold all the ravioli comfortably) over medium heat with remaining marjoram, butter and 2 tablespoons of pasta water. Jiggle pan a little to combine the butter and water.
  11. As the ravioli are cooked, transfer to the frypan using a slotted spoon. Once all ravioli is in the frypan, season the butter sauce over low heat and stir gently to coat ravioli, adding a little more pasta cooking water if necessary. Serve immediately with extra pecorino.

Serves 6.

Watch Tobie make this recipe over here.

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