As I said in my last vlog, I’ve got into the habit of making fresh pasta (at least) once a week, usually for Sunday lunch. So this week, I made my tuna and hazelnut pasta with lemon.
There’s nothing better than pottering around in the kitchen with a cup of coffee perfecting your pasta technique. I’ve also been enlarging my already large collection of pasta making tools and gadgets—one day I’ll do a post on those alone! I tend to make the dough before breakfast, since it has to rest at least thirty minutes in the fridge, and then have a leisurely colazione of coffee and crostata or whatever else there is in the house.
I got the idea for this recipe whilst eating in a rather avant garde restaurant in Rome where they served a kind of mousse made of hazelnuts and tuna that you ate with a spoon. I thought the combination worked extraordinarily well and so set about developing it as a pasta filling. I give a little more information as well as a little demonstration of how to make the ravioli in the video. Once you’ve watched it, scroll down to find the recipe. Buon appetito!
Ravioli con tonno, nocciole, e limone.
lucamarchioriTry these delicious tuna and hazelnut ravioli served simply with butter and lemon juice. It will act as a stunning starter or as a super main. Print This
( 1 voted )
For the pasta:
400g (2 1/2 cups) 00 flour
For the stuffing:
200g (1 1/2 cups) hazelnuts
150g (5 ounces) drained tuna
extra virgin olive oil
For the condiment:
120g (1/2 cup) unsalted butter
Make the pasta:
Put the flour into a large bowl and make a well in the middle.
Put the eggs in the well and break them up with a fork.
Gradually draw the flour into the eggs until they are all mixed through.
Bring the mixture together into a dough with your hands, wiping around the edge of the bowl until all the flour has been incorporated.
Turn the dough out onto a lightly floured board or work surface and knead until smooth, about 10 minutes.
Wrap in cling film and allow to rest in the fridge for at least 30 minutes.
Make the stuffing:
Put the hazelnuts into a food processor and whizz until finely chopped.
Add the tuna and whizz until mixed.
Add the zest and juice of the lemon and whizz once more until combined.
Add a little olive oil if necessary to adjust the consistency of the mixture. It should be like a pliable dough.
Add salt to taste.
Make the ravioli:
Break your pasta dough into eight sections. Take one and wrap the rest in clingfilm and put back in the fridge to avoid it drying out.
Roll your dough into a thin sheet of pasta using a pasta machine. I use setting number four.
Place small dollops of the mixture on the upper half of the sheet of dough, about 1 cm (1/2 inch) apart.
Fold the lower half of the dough over so that the edges meet and press lightly around the stuffing so that there is no air trapped.
Cut out the ravioli using a ravioli cutter. Place the ravioli to dry out on tea towels.
Repeat until all your dough and stuffing have been used up.
Cook and serve:
Bring four litres of water with four tablespoons of salt to the boil in a large pan.
When the water is boiling add the ravioli gently. Once they have risen to the top continue to cook for about three minutes or until the pasta is cooked through and al dente.
Melt the butter and mix it with the juice of the lemon.
Drain the pasta and place into a serving bowl.
Pour the butter and lemon mixture over the ravioli and gently mix until they are all coated.