Recipe for Kenwood by Eugene Hamilton
- 1/8 cup rice & 1 ½ cups of water
- 3 tbsp extra virgin olive oil
- ½ large carrot
- 1 celery stick
- ½ large red onion
- 8 boneless chicken haunches
- 5 sage leaves
- 1 sprig of rosemary
- 3 Prosciutto di Parma slices
- 1 ½ cups white wine
- 1 tsp salt
- ¼ leek (white only)
- 4 large leaves of Savoy cabbage
- Large handful of spinach
- 80 g Parmigiano-Reggiano (grated)
- 300g 00 flour
- 16 egg yolks (size 6)
- 1 pinch of salt
For one serving of sauce:
- 1 tbsp butter
- 3 sage leaves
- 15g Parmigiano-Reggiano
- Cook the rice in water for 25 minutes until soft; strain off any excess water.
- Blanch the cabbage and spinach in boiling water for 5 minutes; refresh under cold water, squeeze out excess water.
- Roughly chop all the vegetables.
- Heat the extra virgin olive oil in a saucepan; add the chicken haunches and sauté for 2 minutes, add the carrots, celery and onion then sauté until the onion is soft; about 5 minutes.
- Add the sage, rosemary, prosciutto slices, white wine and salt and cook over a low heat for 5 minutes.
- Add the leek and cook for 20 minutes at which stage the chicken should be cooked and all the liquid evaporated. Remove from the heat; allow to cool. Remove the rosemary stalk and discard.
- Transfer cooked ingredients to the Food Processor and add the spinach, cabbage, cooked rice and Parmigiano-Reggiano. Process until almost smooth, taste and adjust seasoning if necessary. Add bread crumbs if the mixture is too wet.
- Place 00 flour, egg yolks and salt in the Kenwood Kitchen Machine. Pulse until the mixture binds. Remove from bowl, form into a log shape and wrap in cling film.
- Leave on the bench for 20 minutes to rest (do not place in the fridge).
- Once rested, set the pasta fresca attachment onto the Kenwood mixer to the number 1 setting. Turn to medium speed.
- Cut the pasta into 4 pieces, lightly dust in flour and feed through the pasta attachment.
- Fold the pasta into three and feed through again. Repeat this process ten times.
- Once the ten repetitions have been completed, start to pass the pasta through the Pasta Rollers, gradually increasing the setting from 1 to 7.
- Cut the pasta sheets into lengths approximately 25-30cm long.
- Repeat with the remaining dough.
- Lay out the sheets of rolled pasta on a wooden chopping board. Roll a small amount of the filling into balls, add all along the length of each sheet of pasta, leaving a finger width gap between each.
- Fold the pasta over the filling in order to cover all the filling. Squeeze the space between each ravioli using your thumb and index fingers as if you were giving the pasta a ‘pinch’.
- Using the ravioli cutter, cut along the strip of now-filled pasta, then cut between each single ravioli to separate.
- To cook the ravioli, bring a large pot of water to the boil, add salt, and then add the ravioli. When they rise to the surface, they are done.
- Serve with melted butter and fresh sage, topped with grated Parmigiano-Reggiano.