Seasonal

Greens Filled Ravioli with Garlic Butter

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Greens Filled Ravioli

Ingredients

For the Ravioli Dough:

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Water, as needed

For the Greens Filling:

  • 2 cups fresh spinach or any mixed greens (like kale, Swiss chard, or arugula), chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

For the Garlic Butter Sauce:

  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

Making the Dough:

  1. On a clean surface, make a mound with the flour. Create a well in the center.
  2. Crack the eggs into the well and add the olive oil and salt.
  3. Using a fork, gently beat the eggs and gradually incorporate the flour from the edges.
  4. Once the dough starts to come together, knead it with your hands until smooth and elastic, about 8-10 minutes. Add water a few drops at a time if the dough is too dry.
  5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Preparing the Filling:

  1. In a skillet, cook the chopped greens over medium heat until wilted. If using tougher greens like kale, cook until tender.
  2. Transfer the cooked greens to a bowl and let them cool.
  3. Once cooled, combine the greens with ricotta cheese, Parmesan cheese, minced garlic, nutmeg, salt, and pepper. Mix well.

Assembling the Ravioli:

  1. Divide the dough into two portions. Roll out each portion on a floured surface into thin sheets (about 1/16 inch thick).
  2. Place small mounds of filling (about a teaspoon each) onto one sheet of dough, spacing them about 2 inches apart.
  3. Brush around the filling with water and cover with the second sheet of dough. Press down around each mound to seal.
  4. Using a ravioli cutter or knife, cut out individual ravioli. Press the edges with a fork to ensure they are well sealed.
  5. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the top. Remove with a slotted spoon.

Making the Garlic Butter Sauce Greens Filled Ravioli :

  1. In a large skillet, melt the butter over medium heat.
  2. Add the minced garlic and cook until fragrant and lightly golden, about 1-2 minutes.
  3. Stir in the chopped parsley and season with salt and pepper.

Serving:

  1. Gently toss the cooked ravioli in the garlic butter sauce.
  2. Serve immediately, topped with grated Parmesan cheese.

Enjoy your delicious homemade greens-filled ravioli with garlic butter sauce! see here more information

Ultimate Mince Pies Recipe: Perfect for the Holidays

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tradition minace pie

Mince pies are a classic British Christmas treat, traditionally filled with a mixture of dried fruits, spices, and often a bit of brandy or other spirits. Here’s a traditional recipe to help you make these festive treats at home.

Ingredients

For the Mincemeat:

  • 200g suet (beef or vegetarian)
  • 250g dark brown sugar
  • 1 large Bramley apple, peeled, cored, and finely chopped
  • 350g raisins
  • 225g sultanas
  • 225g currants
  • 100g mixed peel
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 50g chopped almonds
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 4 tbsp brandy or rum

For the Pastry:

  • 375g plain flour
  • 260g unsalted butter, diced and chilled
  • 125g caster sugar
  • 1 large egg
  • A pinch of salt
  • Icing sugar for dusting

Instructions

Prepare the Mincemeat:

  1. In a large bowl, combine all the mincemeat ingredients except for the brandy.
  2. Mix thoroughly to ensure the spices and fruits are evenly distributed.
  3. Cover the bowl and leave it to sit in a cool place for at least 12 hours, preferably overnight.
  4. After the mixture has sat, stir in the brandy.
  5. Transfer the mincemeat to sterilized jars and store in a cool, dark place. It can be made well in advance and improves with age.

Prepare the Pastry:

  1. In a large bowl, mix the flour and salt.
  2. Add the chilled butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
  3. Stir in the sugar.
  4. Beat the egg and add it to the mixture. Mix until it comes together to form a dough. Add a little cold water if needed.
  5. Shape the dough into a ball, wrap in cling film, and chill in the fridge for 30 minutes.

Assemble and Bake the Pies:

  1. Preheat the oven to 200°C (400°F) or 180°C (350°F) for a fan oven.
  2. Roll out the pastry on a lightly floured surface to about 3mm thickness.
  3. Use a round cutter (about 9cm) to cut out circles for the bases. Gently press these into a muffin tin.
  4. Fill each pastry base with a heaped teaspoon of mincemeat.
  5. Use a smaller round cutter (about 7cm) or a star-shaped cutter to cut out the lids. Place these on top of the mincemeat, pressing the edges gently to seal.
  6. Brush the tops with a little beaten egg or milk.
  7. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
  8. Allow the pies to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
  9. Dust with icing sugar before serving.

Enjoy your traditional mince pies warm or cold, with a cup of tea or a glass of mulled wine! also see here for more info and latest blog on this content is also here