600gms standard flour
2 eggs
4 oven roasted tomatoes left to go cold
a few sprigs of fresh thyme
a couple grinds of black pepper
Method:
blitz up tomatoes and thyme and season with black pepper
place flour on to bench (or bowl) mix in eggs and tomato mix untill a nice dough is formed
it should be clean against the bench or bowl Knead for about 5-10 mins and let rest in a plastic wrap for at least 30 mins
then reknead for another 5-10 mins roll out hinly and either cut in to strips or in to shapes for filling.
I turned this in to a mushroom and cream cheese ravioli and served it with a bacon and cream reduction sauce
for the ravioli
it was 3 spoonfuls of cream cheese,
1 crushed garlic clove
salt and pepper to season
4 button mushrooms finely chopped
1tbs finely chopped parsely
3 strips of bacon finely chopped
100 mls cream
1 dessertspoon of white wine
Method:
mix mushrooms, cream cheese, garlic, parsely and seasoning together
place in to ravioli shapes , seal edges with water and cook in a pot of boiling salted water for about 4 minutes and then drain.
in a nonstick hot pan fry off chopped bacon add white wine and let reduce slightly , add cream and let reduce down till
thick, add drained pasta to sauce and toss so that pasta is covered in sauce , serve immediatly garnished with chopped parsely
this amount of mix made 1 serving I had plenty of pasta dough left over for other things
