MKR Episode 6 Recipe: Ricotta, Spinach & Mushroom Ravioli with White Wine Sauce

Prep Time: 1 hour 30 minutes. Prepare Time: 30 minutes. See My Kitchen Rules on Channel 7 and stream it totally free on 7plus >> Serves 4-6. Components Finely sliced flat leaf parsley, to garnish Fresh Ricotta 1 litre full-fat miilk 60ml white vinegar 2 tsp salt Pasta 300g 00 flour 1 tsp salt 3 big eggs Mushroom, Spinach & Ricotta Filling 2 tsp olive oil 1 brown onion, carefully sliced 250g button mushrooms, carefully sliced 2 garlic cloves, crushed 100g English spinach, coarsely sliced 1 mushroom bouillon cube, fallen apart 1 egg 10g carefully grated parmesan 1/4 tsp ground chilli 250g fresh ricotta (see above) White Wine Sauce 2 tsp olive oil 2 garlic cloves, crushed 250ml dry gewurztraminer 125ml chicken stock 125ml thickened cream Method 1. To make ricotta, location milk in a big pan over low heat. Include vinegar and salt, and stir carefully to integrate. Prepare till curds form on the top. 2. Get rid of pan from heat and reserve for 10 minutes. Utilizing a slotted spoon, dig curds into a muslin-lined screen. Reserve to cool and drain pipes. Transfer to a big bowl and season. Cool. 3. To make pasta, sort flour and salt onto a tidy work bench. Make a well in the centre. Include eggs and blend gently. Slowly integrate flour into centre, including a little water if required, to form a soft flexible dough. Dough is proper consistency if your thumb returns tidy when pressed into it. 4. Knead dough on a gently floured bench for about 5 minutes or up until smooth and flexible (it will lose its rough, floury texture). Stand, covered, for 20 minutes to rest. 5. To make filling, heat oil in a big deep fry pan over medium-low heat. Prepare onion till soft and clear. Include mushrooms and garlic. Cook, stirring periodically, up until soft and any liquid has actually vaporized. Stir in spinach and bouillon cube. Season. Get rid of from heat and reserved to cool. Stir in egg, parmesan, chilli and ricotta. Cool up until cold. 6. Divide rested pasta into quarters. Pass quarters through a pasta device on the largest setting, cleaning dough with flour in between rolls, increasing settings up until about 2mm thick. 7. Location walnut-size balls of filling at 2cm periods along half the pasta sheets. Leading with staying pasta sheets and press carefully around filling to seal. Utilizing a fluted cutter, eliminated ravioli and move to a gently floured tray. Gently pinch edges of ravioli to seal, then crimp with a fork. 8. To make gewurztraminer sauce, heat oil in a big deep fry pan over low heat. Prepare garlic up until soft however not coloured. Include red wine and simmer up until minimized by half. Stir in stock and cream and simmer till thickened to form a light velvety sauce. Season kindly. 9. Prepare ravioli in a big pan of boiling salted water till simply tender and float to the surface area. Utilizing a slotted spoon, transfer ravioli to fry pan with gewurztraminer sauce. Toss to coat. 10. Divide ravioli and sauce amongst serving bowls. Season. Garnish with parsley. The NSW group blindfolded judges Manu Feildel and Colin Fassnidge prior to serving their dessert – causing puzzled and amusing responses around the MKR table.
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