Recipe: Ravioli of roasted red onions & potato – The Cookbook Challenge Week 32 ‘Potato’ theme

by April@MyFoodTrail on September 25, 2010

in Cookbook Challenge 2010, Cooking, Pasta, Recipes

Theme: Potato
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!

Fu Long - Singapore chilli mud crab
Singapore chilli crab from Fu Long in Box Hill

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
Serves 4

Potato ravoli - Finished 1

For pasta

Ingredients
400g strong plain flour, preferably ‘OO’ flour
4 whole eggs

Method
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

Ingredients
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

Method
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.

Potato ravoli - Filling
Onion & potato filling for ravioli

8. Roll the filling into marble sized balls and fill your ravioli.

Potato ravoli - Making pasta
Making the ravioli

9. To serve, cook the ravioli in salted boiling water for 3 to 4 minutes.

Potato ravoli - Finished 2
Finished ravioli

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

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{ 13 comments… read them below or add one }

Celeste @ Berrytravels September 25, 2010 at 9:24 pm

Oh yes, I agree. the kitchenaid attachment does help heaps. I'm still using the hand cranking machine, and it's such a pain!

But making fresh pastas that go from kitchen bench to pot in a matter of minutes makes for some pretty amazing pasta. Even the fresh pastas I get from the farmer's market can't compete. The freshness is astounding!

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mademoiselle délicieuse September 25, 2010 at 10:15 pm

I have yet to invest in a pasta roller as I'm not convinced I will use it. Love the potato-filled ravioli – carb in carb, what could be better?

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Kat (Spatula, Spoon and Saturday) September 25, 2010 at 10:41 pm

LOL you like potatoes!!! That's screwed Josh up a bit. He's got this 'Asian girls hate potatoes' belief. Just because I'm not that thrilled about potatoes (neither is the rest of my family).

Oh this is too good!

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penny aka jeroxie September 25, 2010 at 11:57 pm

I have a pasta machine and I use it quite often. Love fresh pasta… make it and eat it fresh.

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Hannah September 26, 2010 at 3:54 pm

Gosh, I've never made pasta, let alone ravioli! Love the flavours in this, though – thyme and balsamic and potato, oh my! 😀

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Ange September 26, 2010 at 7:09 pm

Great effort, i have never managed a successful home made ravioli myself

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Conor @ Hold the Beef September 26, 2010 at 9:06 pm

You look NOTHING like a potato! You only have two eyes! 😉

You're too funny with your crab picture, hehe.

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imasugarjunkie September 27, 2010 at 12:44 pm

ooh I am jealous of your pasta maker! I have been wanting one since i got my mixer! (Although not as badly as I want the ice cream maker attachment!)
I LOVE the idea of potato filled ravioli.. yum! I'm part irish, explains the love of potato…

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Vee - A Melbourne Munchkin. September 27, 2010 at 1:53 pm

Eek that ravioli is so neat! Literally as well haha! And it's funny you think you look like a potato (I'm sure you don't), I've always thought I quite resemble a tomato…

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My Restaurants Melbourne September 28, 2010 at 4:24 am

mmm, there is nothing better than home cooked pasta, this recipe looks great

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Tv Food and Drink September 28, 2010 at 7:42 am

Fantastic! I'm not too good with homemade pastas, but I'm sure I would have been GREAT at eating yours!

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Anh September 28, 2010 at 11:36 am

I also think fresh pasta makes a huge different! And potato ravioli? Yes, I would like it! 🙂

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April @ My Food Trail October 7, 2010 at 10:25 am

Hi Celeste: That's why I opted for an electric one. I know I wouldn't be bothered hand cranking! Fresh pasta is best!

Hi mademoiselle délicieuse: I'm quite a carboholic so this was good for me! 😛

Hi Kat: Well, I'm not petite and small like the typical Asian girl so I'm guessing it is very much due to my love for potatoes!!

Hi Penny: Once you try to make your own fresh pasta, it's hard to go back to the dry packet ones!

Hi Hannah: It was a great combination of flavours!

Hi Ange: It wasn't too difficult even though I had never made it before. I think the trouble lies in trying to make the skin thick enough to hold the filling, but not too thick at the outsides!

Hi Conor: I ate so much crab during the cheap mud crab season in Melbourne!

Hi imasugarjunkie: I bought a separate ice cream maker because I couldn't justify the price of the KA one. The pasta maker is worth it because it's electric and doesn't take up much room.

Hi Vee: Haha, we would probably look good together in a salad then! 😛

Hi My Restaurants: Thanks! And yes, nothing beats home made pasta!

Hi TV Food and Drink: LOL! I had fun making it, probably more than eating it!

Hi Anh: It definitely does!

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