Barbajouan

[Adam Balic]

Barbajouan

This recipe is from Pasta Around the Mediterraneanin the eCGI

Egg pasta made with Italian “00” or all-purpose flour (see Basic Pasta)

• 1 finely chopped onion
  
• 150 g Swiss chard/Silver beet, stalks removed and greens finely shredded.
  
• 300 g fresh ricotta cheese
  
• 100 g Prosciutto
  
• 50 g Parmesan cheese, finely grated
  
• 1 egg, beaten
  
• Salt, black pepper, nutmeg
  
• Additional beaten egg for sealing ravioli
  
• Vegetable or peanut oil for frying
  

1. Make pasta sheets as directed, cover with a clean cloth and put aside.

2. Gently fry onions until translucent and slightly coloured, but not browned. Add Swiss chard. Reduce heat and cook until Swiss chard is wilted. Allow to cool and then finely chop this mixture.

3. Mix together ricotta, prosciutto, parmesan, egg, and the Swiss chard and onion mixture. Add salt, pepper, and nutmeg to taste.

4. Place a sheet of pasta on a floured bench. Place 1 teaspoon of filling at one end of the sheet, 3 cm from the end. Place teaspoons of filling down the centre of the pasta sheet, separated by 3 cm from each other, until sheet is filled.

5. Brush gaps between fillings with beaten egg. Place second sheet of pasta over the first sheet. Carefully press down between the lumps formed by the filling, excluding all air. Cut into squares, using a ravioli cutter, stamp or a knife. Place ravioli on a floured baking sheet, ensuring that the ravioli are not touching. Refrigerate for 20-40 minutes.

6. Heat oil until 180-90C/350-375F. Fry pasta in small batches until golden brown (the pasta will puff up and expand quite a bit). Drain on kitchen paper, and eat as soon as possible. Excellent with a Rose de Provence wine.

Keywords: Pasta, eGCI

( RG901 )