I use the beetroot from my vegetable garden and so you’ll be surprised as the colour of the puree changes from batch to batch – this years the beetroots are really vibrant…
Serves 4
I use the beetroot from my vegetable garden and so you’ll be surprised as the colour of the puree changes from batch to batch – this years the beetroots are really vibrant (or at least what I have elft of thme, since the sheep got into the garden and enjoyed a real feast! Ah well, at least the lamb will be well falvoured!)
For the pasta
200g “00” flour
Pinch of salt
2 medium eggs
2 tbsp cooked beetroot puree, pulp only
Dill fronds
For the filling
2 oranges
1 red chilli, finely chopped
2 garlic cloves, finely chopped
24 shelled raw prawns, deveined
2 tsp chopped dill
2 tbsp Sambuca
2 tbsp butter
150ml double cream
Rocket
Extra virgin olive oil
Salt and freshly ground black pepper
Dill fronds, for garnishing
Traditional method of making pasta:
Sift the flour and salt onto a clean work surface and make a well in the centre with your fist. Beat the eggs, oil and beetroot puree together and pour into the well.
Gradually mix the liquid ingredients into the flour, using the fingers of one hand. Knead the pasta until smooth. Cover with plastic wrap and leave to rest for 30 minutes in the fridge.
Using a food processor:
Sift the flour and salt into the bowl. Pour in the beaten eggs and oil, together with beetroot puree and process until the dough begins to come together. Turn out and knead until smooth. Cover with plastic wrap and rest for at least 30 minutes in the fridge.
Rolling out using a Pasta Machine:
Divide the dough into 5 equal pieces, roll it through three stages of the settings. Then place some dill fronds on the dough sheet, fold it over and continue rolling. The herb will roll into the dough for a pleasing look and flavour. End with second last setting. Keep the dough that you are not working with cover with a damp cloth. Cut the dough into 12cm x 8cm rectangles. Allow 4 rectangles per person.
While the pasta is resting, prepare the sauce for the open ravioli. Firstly, zest half the oranges before segmenting. Place the segments in a small bowl.
Heat the oil in a large frying pan, add the red chilli and garlic and sauté for about 2 minutes followed by the prawns, orange zest, dill and Sambuca, cook for about 2 minutes until they are cook – just pink. Carefully add the orange segments Add the butter and melt before stirring in the cream. Check the seasoning and add salt and freshly ground black pepper if required. Set aside until the pasta is cooked.
To cook the pasta, bring a large saucepan of salted water to a rolling boil. Add a little olive oil. Cook the rectangles for about 2 to 3 minutes and
carefully lift them out with a slotted spoon. To serve, warm the sauce through. Place one rectangle of pasta into the base of a pasta serving plate, spoon over a few prawns and sauce topped with some rocket and continue to layer up the rest of the 3 rectangles ending with a prawn on top and a spoonful of sauce. Garnish with dill fronds and serve immediately.
Tip: Ensure that the dill fronds are completely dry before you place them on the pasta dough to form an embossed pattern which almost look like fossils.
