Collier’s Cheddar Cheese, Spring Onion and Potato Ravioli with grilled Trevise, Dandelion and Grain mustard sauce

Collier’s Cheddar Cheese, Spring Onion and Potato Ravioli with grilled Trevise, Dandelion and Grain mustard sauce

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Collier’s Cheddar Cheese, Spring Onion and Potato Ravioli with grilled Trevise, Dandelion and Grain mustard sauce
Serves 6
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Prep Time
1 hr
Cook Time
10 min
Prep Time
1 hr
Cook Time
10 min
Ingredients
  1. 1 large Maris Piper potato, peeled & cut into 1cm dice and cooked in salted water until just cooked. Strain and reserve
  2. 2 bunch Spring Onions cut into 1cm lengths and gently cooked in 20g butter with 1 clove of finely chopped garlic
  3. ½ bunch chives – finely chopped
  4. 200g Collier’s Cheddar cut into 1cm dice
  5. 2 heads of Trevise if available or Red Chicory
  6. Olive Oil and lemon juice to dress salad
  7. Olive Oil to pan fry raviolis
  8. 200ml double (heavy) cream
  9. 30g Grain Mustard
Pasta
  1. 275g Pasta Flour
  2. 2 Whole eggs – Medium
  3. 3 Egg Yolks
  4. Splash of Olive Oil
  5. Combine together to form a dough. Cling film and allow to rest in a fridge for a minimum of 20 minutes
Instructions
  1. Combine the cooked potato, chopped chives, cooked spring onions and diced Collier’s Cheddar in a bowl: Season with a little sea salt and freshly ground pepper and divide the mixture into six equal amounts and gently squeeze into balls.
  2. Divide the pasta dough in half and cover the half you are not using with cling film.
  3. Have a deep pan of water, salted and boiling to cook the raviolis and a bowl of ice cold water to refresh them once they are blanched and you are not using them straight away or a tray with a cloth on to absorb excess water before you pan fry them to serve.
  4. Roll the pasta to the 1½ mark on your roller, place three of the balls on half of the pasta with enough room around them. Brush the other half with a little water then fold over the other half and the cheese mixture balls. Firmly press down around each ball expelling any air. Cut the raviolis out and cook in the water for 3-4 minutes.
  5. In a separate grill pan, cook the Trevise or red chicory until wilted and slightly charred. Dress with olive oil and a squeeze of lemon juice.
  6. In a small pan boil the double (heavy) cream over a medium heat. Season with sea salt and freshly ground black pepper and add the grain mustard.
  7. Place the drained, hot, raviolis into a non-stick frying pan with hot olive oil and colour on both sides.
  8. Place the grilled lettuce on a plate with the pan fried ravioli and spoon over the mustard sauce, serve.
Notes
  1. You will need a pasta-rolling machine for this recipe
Collier's Powerful Welsh Cheddar http://www.collierscheese.com/wp/
Written by Collier's

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