Ingredients
- 80 g Butter
- 200 g cherry tomatoes
- 100 g prosciutto, snipped into small pieces
- 6 sprigs of fresh dill, chopped
- 150 g pumpkin flesh, peeled & cubed
- 200 g Parmesan cheese, cubed
- 70 g silverbeet leaves, de-stalked
- 50 g goats cheese, cubed
- 1.5 tablespoons breadcrumbs
- 1 quantity fresh pasta, per EDC
- water for steaming
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Varoma
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I'm cooking this todayRecipe's preparation
If making pasta, make per EDC & leave to rest.
Place parmesan in TM bowl & grate for 10 seconds on Speed 9. Set aside.
Placed cubed pumpkin in Varoma dish & silverbeet on Varoma tray. Place water in TM bowl. Steam at Varoma temperature for 15 mins on speed 4. Set aside to cool. Water can be poured into saucepan to cook ravioli.
Prepare pasta sheets.
Place cooled pumpkin & silverbeet into TM bowl with parmesan, goats cheese & breadcrumbs. Mix for 10 seconds on speed 6.
Place spoonfuls of mixture onto 1/2 of a pasta sheet. Brush around filling portions with water. Fold other half of sheet on top & seal by pressing gently. Cut using fluted cutter.
Cook ravioli in batches in boiling salted water for approximately 2 minutes depending upon pasta used. Due to the nature of ravioli it is best to cook in a large saucepan.
Place tomatoes in TM bowl & chop for 4 seconds on speed 6. Set aside
Melt butter in TM bowl at 100 degrees speed 1 for 1 minute.
EITHER dry fry prosciutto in frying pan if you prefer it crispy OR add to TM bowl & heat through for 1.5 minutes at 100 degrees speed 1
"Counter-clockwise operation" Add tomatoes to TM bowl to soften for 2.5 minutes at 100 degrees speed 1
"Counter-clockwise operation" Add dill & stir through for 3-4 seconds on speed 2
"Counter-clockwise operation" .Spoon over cooked ravioli.
Ravioli
Sauce
Tip
You can make gluten free pasta if required. These are difficult to use a pasta machine with but one recipe which does see to handle reasonably well is:
- 45g tapioca flour
- 55g cornflour
- 45 potato flour or glutinous rice flour
- ¾ tsp salt
- 4½ tsp xanthan gum
- 3 large eggs
- 20g oil
Place all ingredients in TM bowl and with lid locked, mix for 2 minutes on interval speed.
Empty pasta dough onto a sheet of plastic wrap and gather edges up to draw the dough together. Squeeze gently to combine then place in fridge to rest. It is stickier than traditional wheat/semolina pasta dough.
Original recipe by Nathan Sharp, Bada Bing Cafe WA as seen in MasterChef magazine Oct 2010 & converted by Jane Zeeher - Thermomix consultant in Victoria
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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