Ricotta filled ravioli in a simple white wine butter sauce. Flavoured with garlic and thyme and finished with sourdough croutons.
FOR THE PASTA
FOR THE FILLING
40g parmesan, finely grated
Zest of a small lemon
1 tbsp lemon juice
1/2 tsp fresh thyme leaves, finely chopped
Salt and pepper to taste (don't be shy!)
FOR THE SAUCE
1 tbsp olive oil
4 - 6 cloves garlic, finely chopped
3/4 cup white wine, I used a Sauvignon Blanc
3 - 4 sprigs thyme
110g butter, divided into four cubes
Salt and pepper to taste
TO FINISH THE DISH
16 - 20 sourdough croutons, I shave really thin wedges with a sharp knife (I allow around 4 per person)
Fresh thyme leaves and parmesan
FOR THE CROUTONS
- Preheat the oven to 180c (350f)
- Cut small wedges as thin as you can, brush with olive oil and sprinkle with a touch of sea salt.
- Bake in the oven for 15 - 20 mins until crisp and golden at the edges. Keep a close eye on them they can turn quickly if you've cut them really thin.
FOR THE RAVIOLI
- Make the pasta dough and while it is resting make the filling.
- Combine all filling ingredients in a bowl and season to taste. Transfer to a piping bag or leave in the bowl, cover and chill until ready to use.
- Roll the dough out, I go to setting 6 on my marcato roller or 7 on my kitchen aid attachment.
- Make whatever ravioli shape you like (see my notes above on some different options). I use about 1 tsp filling per ravioli.
- Place the finished pasta shapes on a lined baking tray dusted with course semolina. Loosely cover with cling film while you are making them and waiting to cook.
FOR THE SAUCE
- Before you start the sauce, get a big pot of well salted water boiling. The pasta will take 4 - 5 mins to cook so you can drop them in half way through the wine reducing.
- Heat the olive oil over medium heat in a large fry pan, big enough to fit all the pasta in at the end.
- Fry the garlic for 30 seconds or so, moving it round so it doesn't brown.
- Add the wine and thyme and gently simmer for around 4- 5 minutes until it is slightly reduced. Add the pasta into the water now and cook for 4 - 5 mins until cooked to your liking.
- Add the butter one piece at a time, letting it melt completely in between each addition. You want to be whisking the sauce through this whole stage to make sure the butter emulsifies into the wine.
- After the last addition you should end up with a lovely silky butter sauce.
- Add 1/4 cup of pasta water and whisk well to combine. It should just be gently bubbling on a medium/medium low heat.
- Add the pasta shapes into the butter and toss to coat.
- Plate the pasta and sourdough pieces and top with spoonfuls of the butter sauce, fresh thyme leaves and parmesan. A nice crack of black pepper on top never goes astray.
- Timing the pasta cooking and sauce is always a tricky balance. The more you make dishes like this the easier it becomes so don't stress if it doesn't go perfectly the first time. I know ravioli take around 4 - 5 mins to cook so I try and work out at what point to drop them into the water in the sauce process.
- The thyme in the wine is to infuse the flavour, I like to also add fresh thyme leaves to the finished dish.
- Add more pasta water if you need to loosen the sauce.
- Season the butter sauce to taste
- Prep Time: 1 hour 30 mins