Cookbook: Jamie’s Kitchen by Jamie Oliver
I used to have pretty simple food tastes. In many ways I still do, but my love and appreciation for food and flavours has grown tremendously since starting this food blog. Hubby used to joke that my favourite food was potatoes and all I needed was fries or wedges to make me happy!! That probably explains why I look like a potato now haha!
I recently purchased the pasta roller attachment for my KitchenAid and was itching to use it for a Cookbook Challenge recipe. Potato + pasta normally = gnocchi which doesn’t make use of my pasta rollers, but I found a recipe in Jamie Oliver’s Jamie’s Kitchen Cookbook for a ravioli with a potato filling. Pasta recipe sorted!
A while back I had planned a baking day with Miss E, but she caught a terrible parasite in Papua New Guinea and had to cancel. We finally got around to rescheduling it and one Saturday she came over to help me make this potato ravioli.
Taking photos while making pasta is a very difficult task as your hands are covered in flour, so you’ll have to excuse my lack of photos of the process. Also there are no photos of the pasta being cooked because instead of having the pasta for dinner, we went out for a mud crab dinner at Fu Long in Box Hill. I do have photos of that!
Making your own pasta is easy if you have a pasta machine and it tastes a whole lot better than store bought dried packet pasta. Having an electric pasta machine is even better because you can free up both hands to work the pasta and don’t have the effort of hand cranking the machine. I would definitely recommend the pasta roller attachment if you have a KitchenAid. It’s worth the investment.
The original recipe calls for 12 tablespoons of balsamic vinegar which I thought was heaps so I only used 3. If you have any leftover pasta from making the ravioli, you can always make spaghetti / linguine / fettucine etc and freeze it.
Ravioli of roasted red onions & potato
400g strong plain flour, preferably ‘OO’ flour
4 whole eggs
1. Place the flour on a board or in a bowl.
2. Make a well in the centre of the flour and crack the eggs into it. Using a fork, beat the eggs until smooth.
3. Mix together with the flour and then begin to knead until flour comes together to form a silky elastic dough.
4. Roll into a ball and cover it in plastic wrap/cling film. Allow it to rest while making your ravioli filling, at least half an hour.
5. Run the pasta through your pasta machine according to instructions to make pasta sheets.
For ravioli filling
1 x pasta recipe above
2 x red onions, peeled and cut into 8 pieces
1 small handful of fresh thyme, leaves picked
3 tbsp of balsamic vinegar
1 tbsp extra virgin olive oil
400g potato, washed and unpeeled
3 good knobs of butter (about 60g)
¾ cup grated parmesan cheese
Sea salt & freshly ground black pepper, for seasoning
1. Preheat the oven to 200C (180C fan forced).
2. Put the onions in a small roasting tray and add the onions, balsamic vinegar and extra virgin olive oil, then cover well with a piece of wet greaseproof paper.
3. Prick the potatoes and place on another tray. Cut potatoes in half if they are large.
4. Place both trays in the oven and bake for around 40 minutes or until the onions are very soft and the potatoes are cooked through.
5. When cooked, allow the onions and potatoes to cool slightly, then scoop the potatoes out of the skins into a bowl.
6. Finely chop the onions, then spoon them into the bowl with the potato, including all the juices from the tray.
7. Add butter and parmesan, then mix up and season very well to taste. Allow to cool.
8. Roll the filling into marble sized balls and fill your ravioli.
9. To serve, cook the ravioli in salted boiling water for 3 to 4 minutes.
Note: You should cook your ravioli as near to making them as possible as the filling is a bit wet.
Results: As I wasn’t eating the pasta straight away, I froze them for another time. I probably didn’t flour the ravioli enough because when I was cooking it (straight from frozen), they all stuck together and the filling of some of them fell out. The ravioli also had the problem of the outer edges of the skin being too thick (where it had a double layer) and the skin around the filling being too thin. The filling itself was nice but I think too mushy to be frozen and then cooked.
Would I make it again? If I tried this recipe again I would cook the pasta fresh to see if it made a difference.
Over & Out, April xx