Recipe for Kenwood by Eugene Hamilton
For the Filling:
- 3 tbsp olive oil
- ½ large red onion finely diced
- 3 cloves garlic finely chopped
- 2 boneless chicken thigh cut into cubes
- 1 duck breast cut into cubes
- 150g chicken livers
- 10 sage leaves
- 100ml red wine
- 75g dried cranberries
- 1 tsp salt
- 80 g Parmigiano-Reggiano (grated)
For the Pasta dough:
- 300 g 00 flour
- 16 egg yolks (size 6)
- 1 pinch of salt
- 5 Tbls spinach powder
For one serving of sauce:
- 1 tbsp butter
- 3 sage leaves
- 15 g Parmigiano-Reggiano
For the Filling:
In a fry pan on a medium to high heat add the olive oil, then add the onion & garlic and cook until transparent. Add the chicken, duck breast, chicken livers & sage and cook for 5 mins, add the red wine, cranberries and cook for a further 5 minutes until the meat is cooked through. Transfer cooked ingredients to a food processor and add the salt, pepper and Parmigiano-Reggiano. Blend until almost smooth, taste and adjust seasoning if necessary. Add bread crumbs if the mixture if it is too wet.
For the Pasta Dough:
- Combine the flour, spinach powder, salt and egg yolks in a food processor.
- Process the dough until it can be formed into a log shape (approximately 30-45 seconds).
- Wrap in cling film then leave to rest at room temperature for at least 20 minutes.
- Divide the dough into manageable pieces roll through the pasta roller attachment on the widest setting. Then fold each end into the middle then repeat the process ten times. When the dough has been rolled through the machine for the tenth time, click the machine down one setting and roll through again.
- Continue until you have reached the last setting. Do this with the remaining pieces of dough. Lay out the sheets of rolled pasta on a wooden chopping board. Using a spoon and a knife (or roll into balls by hand), add small amounts of the filling all along the length of each sheet of pasta, leaving a finger width gap between each.
- Lightly brush the exposed pasta with egg wash or a little water, fold the pasta over the filling in order to cover all the filling. Now squeeze the space between each ravioli using your thumb and index fingers as if you were giving the pasta a 'pinch'.
- Using a ravioli cutter. Cut along the strip of now-filled pasta, then cut between each single ravioli to separate.
- To cook the ravioli, when ready to eat, bring a large pot of water to the boil, add salt, add the ravioli. When they rise to the surface, they are done.
- Serve with melted butter and fresh sage, topped with grated Parmigiano-Reggiano.