Ingredients
FOR THE PASTA
550g plain flour
4 medium whole eggs plus 6 egg yolks
2 tbsp olive oil
FOR THE FILLING
2 tbsp olive oil
1 peeled clove garlic
1 shallot, finely chopped
couple of thyme sprigs
350g mixed wild mushrooms, try girolle, oyster or chestnut, roughly sliced
350g cooked ham hock, excess fat removed and the ham finely shredded
large handful basil leaves
Large handful flat-leaf parsley
Large handful chives
1 tbsp ham jelly or chicken stock
2 egg yolks, beaten to glaze
FOR THE DRESSING
25g caster sugar
2 tbsp clear honey
50ml sherry vinegar
100ml orange juice
3 tbsp lemon juice
1 tbsp soy sauce
200ml olive oil
TO SERVE
2 tbsp olive oil
Large leaves from 4 heads of red chicory
2 x 90g bags watercress
1 tbsp soy sauce
Method
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Whizz the flour, 1⁄2 tsp fine sea salt, eggs, yolks and oil in a food processor until it starts to form ‘clumps’. Test a small amount by pressing between your fingers – it should feel smooth and moist. Tip the mixture out onto a worktop and draw it together into a large ball of dough. Knead for about 5 mins until it is smooth and velvety to touch. Freeze half for future use for up to 2 months and cover the rest with a clean cloth or cling film to stop it drying out.
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Heat a pan until it’s really hot, then add the oil. Crush the garlic with the palm of your hand to flatten slightly and add to the pan along with the shallot and thyme sprigs. Cook for a few mins, then add the mushrooms, season with salt and pepper, and cook over a really high heat until coloured. If the temperature is too low the mushrooms will boil and your ravioli will end up soggy.
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Leave the mushrooms to drain in a colander for 10 mins, then stir through the ham while the mushrooms are still warm so all the flavours get absorbed. Remove the garlic and thyme. Reserve 8 large basil leaves, then chop the rest (see tip, below) along with the parsley and chives, and stir all but 3 tbsp into the ham filling. Stir in the ham jelly or chicken stock and season to taste (you will need more pepper as the ham is naturally salty).
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Shape into 8 large balls, squeezing out any excess moisture, then brush the reserved basil leaves with a little olive oil and place 1 on top of each ball. Lift onto a tray or plate, cover with cling film and leave in the fridge for at least 2 hrs, until firm.
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Divide the pasta into 4 then roll out each piece with a rolling pin on a lightly floured surface. This will keep it neat and means you don’t have to force the mixture through the machine. Run the dough through the machine on its widest setting. Fold it in two after rolling out (you’ll need to do this every time) and repeat twice more. Continue rolling, resetting the rollers to a thinner setting each time. The sheet will become smoother and more silky. Roll it until it’s on its second to last finest setting – you don’t need it to be too fine as the filling is rustic and chunky.
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Lay the sheets of pasta on the work surface and cut out 8 x 10cm and 8 x 12cm circles with a biscuit cutter or sharp knife, place a meat ball on top of the smaller circles and brush around with a little egg glaze. Place the larger circles on top and seal using your fingers. Be careful with your nails and make sure there are no air pockets. You want the ravioli to be really well sealed so none of the flavour gets out.
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Heat water with olive oil in a large pan and have a bowl of iced water to hand. When the water is simmering (not boiling or the ravioli may split), lightly poach the ravioli for 1 min, then plunge into iced water. You can now keep the ravioli, drained, in the fridge for up to 2 days. Just leave on a tray with a little olive oil and cover.
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Whisk together all the ingredients for the dressing with a hand blender (see tip, below). There will be plenty left over but it will keep for ages in the fridge stored in an air-tight jar. Shake to re-emulsify.
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Reheat the ravioli for 3 mins in simmering water or put them into a Chinese steamer. Heat a frying pan until it’s really hot, pour in the olive oil, then add the chicory leaves and cook for 1 min until they turn brown round the edges. Add the watercress, cook for 30 secs more, then add the soy sauce. Toss together with a little of the dressing. Arrange the chicory around the plate and the watercress in the centre and sprinkle with a little of the reserved chopped herbs. Toss the ravioli in a little dressing, place on top of watercress, drizzle around dressing and sprinkle with remaining herbs.
PER SERVING
723 kcalories, protein 23g, carbohydrate 63g, fat 44g, saturated fat 8g, fibre 3g, added sugar 6g, salt 2.39g
