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#CSSCommunity Pasta!

 
 
 
 

Chilli Goats Cheese Pasta (@the_cornish_chef and @workbyali) 

Ingredients: (serves 2)

  • 250g fresh tagliatelle
  • 200g chilli goats cheese
  • 100g cherry tomatoes (halved)
  • 150ml double cream
  • 1/2 bunch fresh basil
  • Cornish Sea salt

Recipe:

1. Begin by cutting the cherry tomatoes in half and placing in a sieve over a small bowl. Sprinkle with a little Cornish sea salt to enhance their flavour

2. While the tomatoes are resting, cook the pasta in boiling salted water according to the instructions of the packet. In a separate pan, over a medium heat, melt the goats cheese, add in the double cream and whisk until smooth. Season with a little cracked black pepper and when the pasta is ready, drain; reserving a little of the water. 

3. Add the pasta to the sauce and, if a little thick, add some pasta water to thin it a little. Divide between two bowls and scatter with the salted tomatoes. Finish off with some basil, either roughly torn or shredded with a knife. 

Feta & Spinach Ravioli with Pesto (@rossiter87)

Ingredients:

For the pasta:

  • 200g OO flour
  • 2 eggs
  • 125g feta
  • 60g spinach
  • Cornish Sea Salt

For the pesto:

  • Handful fresh basil
  • Handful fresh rocket
  • 50ml olive oil
  • 50g toasted pine nuts J
  • uice of 1 lemon
  • 1 garlic clove
  • Cornish Sea Salt

Recipe:

For the pasta: Weigh out the flour and empty onto a wooden board. Form into a volcano shape and crack the eggs into the crater. Whisk the egg in with a fork, slowly incorporating the flour until it looks like scrambled egg. Roll the mixture into a ball, and then roll, fold, knead and repeat for 15 minutes. Cover in cling film and leave to chill for 30 minutes.

Cut into golf ball-sized pieces and roll it out, either by hand or with a machine until you can see your hand through it. Leave to dry for 5 minutes.

For the filling, sauté spinach in butter or oil until it’s cooked and add the feta. Mix until smooth. Cut the pasta sheet into 2 long strips and make a line of teaspoon-sized blobs of the mixture, evenly spaced. Fold over the dough to cover the mixture and push out any air to form a seal around each blob. Use a pasta cutter to divide the ravioli.

Add to a pan of salted boiling water until it floats (about 3 minutes).

For the pesto: Put everything into a blender and blitz until it’s a smooth as you like it.