Indulge in an exquisite Italian dinner designed for two, showcasing velvety pasta, delectable vegetables, and tantalizing bruschetta
Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the pasta
- 175g/6oz 00 flour
- 3 eggs (1 whole, 2 egg yolks)
- 15g/½oz semolina flour
For the filling
- 100g/3½oz wild garlic, blanched and chopped
- 100g/3½oz ricotta
- 50g/1¾oz parmesan cheese, grated
For the primavera vegetable
- 75g/2½oz unsalted butter
- 2 tbsp sage leaves
- 1 bunch asparagus, trimmed, blanched and chopped
- 100g/3½oz purple sprouting broccoli, trimmed, blanched and chopped
- 4 spring onions, chopped
- 50g/1¾oz pine nuts
- 2 tbsp fresh basil
- 50g/1¾oz Parmesan, grated
- 50g/1¾oz Pecorino cheese, grated
For the bruschetta
- 1 ciabatta loaf, cut in half
- 1 garlic clove, peeled and left whole
- 200g/7oz selection of heritage tomatoes, chopped
- 1 tbsp red wine vinegar
- 2 tbsp basil, torn
- olive oil
Method
To make the pasta, place all the ingredients into a food processor and blend until it comes to a dough. Remove from the food processor, cover and allow to rest in the fridge for at least an hour.
Meanwhile, to make the filling for the raviolis, mix all the ingredients together in a bowl and season with salt and pepper.
To assemble the raviolis, roll the pasta out into two long sheets, using a pasta rolling machine. Along the middle of one of the sheets, add a tablespoon of the mix, leaving 5cm spaces between each one. Lay the second sheet on top and remove the air by placing your hand around the mix. Cut the pasta into squares and set aside.
To make the primavera vegetables, heat a sauté pan and add the butter, once it has turned to the brown butter stage add the sage, then the asparagus, broccoli and spring onions and cook for 1–2 minutes. Add the pine nuts and basil to finish.
To make the bruschetta, toast the ciabatta bread under the grill or a griddle pan.
Remove from the heat and rub with the garlic clove. Mix the tomatoes, red wine vinegar with the basil and olive oil, season with salt and pepper. Leave to sit for 20 minutes. Just before serving place the tomato mix onto the of the bread.
To serve, heat a large saucepan of boiling salted water and cook the raviolis for 1–2 minutes. Remove from the water and add to the pan of vegetables, add a touch of the pasta water to create a sauce. Place in a serving bowl and top with the cheese. Serve the bruschetta on the side.