I’m not going to lie, I love birthdays. Lunch out with my family, a nice gooey cake with a candle squished in and of course… presents! In my family we go to Fishy Fishy in Kinsale for every family occasion. Graduations, birthdays, promotions… each and every one of them have all been spent in Fishy Fishy. This year I couldn’t wait for my usual order, warm chilli seafood salad and hot sticky toffee pudding. Given our heatwave this month we went for a lovely walk down to the beach in Kinsale also. As my brother lives in Australia, he unfortunately misses out on these occasions and we always miss him on the day. But alas, when I came home that night I was greeted to a package from him and his wife in the hallway. I opened it up and was presented with a beautiful pasta making machine! I wanted one for ages, especially after travelling over to Italy for his wedding and indulging in lots and lots of pasta!
It was the perfect present and since getting it I have been making pasta until the cows come home! It’s surprisingly easy to make and lots of fun rolling it out in the machine. I have to say, I can’t remember being as excited about a present since getting a Pocahontas barbie for Christmas when I was 8. Sometimes no matter how far away your family are they do little things that remind you that they know you well, thanks Dave and Janne for the pasta machine 🙂
First up in my pasta experiments was Ravioli. I decided to use some nice traditional Irish ingredients like pea and ham and see how they turned out in the ravioli. These were delicious, especially served with a mint butter on top. You can buy little ravioli cutters to make perfectly shaped ravioli, or you can make “rustic” looking ravioli using a knife like me! Either way, this was delicious and would definitely impress guests… Plus I guarantee you will have fun making this.
Ingredients (serves 1-2):
100g Italian type 00 flour
2 cups of peas (frozen or fresh)
1-2 sprigs of mint
1 cup of cooked ham torn into pieces
2 sprigs mint
Zest of 1 lemon
3 tbsp butter
1. To make pasta, put flour and pinch of salt on a work surface and crack an egg in the middle, work together with a fork until a rough dough is formed. Then knead for a few minutes. Cover in cling film (to prevent drying out) and pop in the fridge for 30 minutes. Fill a large pot with boiling water and place over a medium flame. Take out the pasta and dust with a little flour and pat out into a disc. Then pop into the pasta machine and start rolling out. Start at the widest setting and work your way down to the thinnest. If you don’t work your way down and go straight through the thinnest roller first, you pasta will likely have holes in it. You may want to portion your ball of dough out before rolling.
2. Pop your peas in the water for about 5 minutes until cooked and warmed through. Drain and blitz with a sprig of mint (remove the stalk) and a generous pinch of salt. Taste and if necessary add a little more salt.
3. Cut squares out of the pasta sheets and place a small teaspoon of the pea puree and a little torn ham on top (reserve some ham for serving). Then wet around the edges with a little water and press another square of pasta on top. Make sure you don’t get any trapped bubbles of air or the ravioli might burst. I used a fork to press down around the edges both to ensure it’s sealed an to make it look pretty.
4. Finely chop two sprigs of mint (remove the stalks) and mix into a little dish of about 3 tablespoons of butter with the zest of a lemon.
5. Pop all the prepared ravioli in a large pot of boiling water on a medium heat and cook for a bout two minutes. Serve on a plate and stir the mint butter through, garnish with a little ham, mint leaves and some seasoning if necessary.