Smells Like Teen Spirit!
November 9, 2011 in Uncategorized
Ravioli stuffed with Ricotta and Truffle Pecorino finished with a Cracked Black Pepper and Gorgonzola Sauce
When I was 18 years old I was given a ticket to see a new band called Nirvana support the Violent Femmes at Brisbane Festival Hall in Australia….
I was working as a hairdresser at the time and the local youth radio station Triple J had Nevermind as the feature album the week before getting the tickets. The response was out of control, I remember going to 4 different record stores (yes there were record stores back then) and being told that they were sold out…
When the night came for me to see Nirvana I can say I was out of control excited, the vibe in the room was one of barely restrained chaos, a mass of people moving in undulating waves ready to explode like a Tsunami about to unleash its fury against the shore.
And we were not disappointed.
To this day I have never seen a display like that night, even to the point that while moshing like a mad man I noticed my wonderful friend to my right get her front tooth knocked out by another dancing enthusiastic fan who seemed to be almost breaking invisible chains that had constrained him for all of his life.
It was liberation.
It was freedom.
It was ours.
The best bit was, when the dust had settled almost the whole room emptied and did not stay on to see the main act.
I created this pasta to celebrate the amazing unison of three. Three cheeses, three pieces of ravioli and of course the smell of Gorgonzola, that emulates the rebellious odor of any teenage boys room…
Thanks for the memories!
For the Pasta
2 Cups Double Zero Flour
12 Egg Yolks
1tbsp Olive Oil
For the Filling
350g Ricotta Cheese
125g White Truffle infused Pecorino
1 Tbsp Sachet Nutmeg
Cracked Black Pepper
For the Sauce
250 ml Milk
2 Tbsp Unsalted Butter
2 Tbsp Cream
Cracked Black Pepper
50g Unsalted Butter
2 Springs of Chives finely chopped
- In a large bowl add two cups of flour and create a well. Add some salt. Then add olive oil and egg yolk and mix together in s circular motion, slowly incorporating the flour until you have a rough dough.
- Transfer to a floured work surface and knead the dough for 8 – 10 minutes. Wrap in foil and store in refrigerator for 30 minutes
- While waiting for the dough it’s time to make the filling. Add Ricotta, Grated Pecorino and a generous couple of cracks of black pepper. Mix together well and reserve in the fridge.
- Get out your pasta machine and set it to the largest setting. Divide your dough into three portions and run the first portion through the machine folding and quarter turning after each pass 17 times. Repeat for the other 2 portions of dough. Once through the largest run each [portion through, narrowing your machine one notch each time until you have passed through 6 times.
- Lay pasta sheets on floured flat surface and portion filling on the middle of the sheet approx 3cm apart.
- Fold sheet in half covering the mixture and gently outline the filling with your fingers. Press sheets together ensuring there are no air bubbles. Cut pasta using half of a circular pastry ring to make a half-moon. Repeat this process and then press the lip of the ravioli together with your fingers to ensure it is sealed. Flour and store on baking tray lined with floured baking paper.
- Now it is time for the sauce… in a pan combine Gorgonzola, milk and butter. Cook until all the ingredients have melted then add the cream and cook until sauce consistency. Season with salt and add some cracked pepper. Drop to lowest heat and reserve.
- To a pot of salted boiling water add the ravioli and cook until the float to the surface… no more than about 2-3 min max. Remove with a slotted spoon and place into a colander.
- Heat a large fry pan with 50g butter and when melted add the ravioli tossing quickly to coat the pasta. Remove from heat and place 3 ravioli on each plate.
- Spoon sauce over ravioli and garnish with cracked pepper and chives
- Unleash the Teen Spirit in years!