easy caramelle and oozy ravioli

earlier this afternoon my friend Leo and I practised our pasta making skill. I enjoy making fresh pasta. The process can be lengthy but I think its fun and rewarding.

I started by placing some tipo 00 flour on a board. Made a well in the centre and cracked some eggs into it. With a fork, I beat the eggs whilst incorporating the flour a little at a time until everything was combined. Alternatively this process can also be done in a food processor, but hey, where's the fun ?

The dough was then knead until soft and wrapped tightly in cling in the fridge for at least half an hour to firm up, ready for rolling and shaping.

First we made some caramelle which, in Italian, means sweetie. This candy shaped pasta was stuffed with ricotta cheese, basil, black olives, a little nutmeg, parmesan and olive oil. The stuffed pasta was then dressed in a tomato and garlic sauce. In the middle of cooking the sauce, Leo suggested to add some chilli and so I did (I'm sure Jamie wouldn't mind. He loves chilli) and it was a great idea. Well done Leo!

next was oozy egg ravioli. This very delicate ravioli was stuffed with ricotta and an egg yolk. There was tension not to break the yolk and the picture below was the perfect one, out of the three that we made.

"aahs..." - moment

When cooked, the ravioli was simply dressed with butter sauce and freshly ground black pepper. And when cut into it, the yolk was still runny and it was amazing.

Have a good night everyone or morning if you're reading this from different parts of the world.