THIS WEEKEND / make fresh egg pasta

By Cuisine1 Minutes
July 5, 2018By Cuisine

Pappardelle with leek, borlotti & rosemary Fry leeks with a little olive oil and butter over low heat, covering the pan with a lid so they steam lightly. When soft, add finely chopped rosemary and garlic. Add drained tinned borlotti beans along with a little pasta water to warm through. Mash some of the beans then add the cooked pasta. Season to taste and add freshly grated parmesan.

Ravioli stuffed with spiced pork sausage Crumble pork sausage and fry with onion and garlic until cooked through. Cool and mix with an egg and finely chopped spinach and a little ricotta. Put a small spoonful into pasta squares, wet the edges, then fold over on the diagonal to form a triangle shape, ensuring that you squeeze out any air pockets. Cook in boiling water. Serve with a simple tomato sauce.


Roast 800g cubed pumpkin with olive oil, adding olive-oil-rubbed sage leaves in last 5 minutes. Meanwhile fry a chopped clove garlic in a knob of butter, add 150ml cream, freshly grated nutmeg and grated zest and juice of 1 lemon and allow to simmer and reduce slightly. Toss cooked pasta in the cream, add the pumpkin, stir through gently and serve with parmesan.