Hand-made pasta is well worth the effort as this impressive vegetarian dinner party recipe demonstrates.
For the pasta, place the flour into a food processor and gradually mix in the oil, salt and most of the egg to from a smooth ball of dough (you may not need all of the wet ingredients; reserve any unused beaten egg). Turn out the dough onto a lightly floured work surface and knead for at least 10 minutes, or until shiny and smooth. Wrap in cling film and chill in the fridge until needed.
Meanwhile, for the filling, mash the cheese in a bowl with the chopped shallot and season, to taste, with salt and freshly ground black pepper.
For the raisin purée, simmer the raisins and stock in a small pan for 18-20 minutes, or until the sultanas are very tender and have absorbed most of the stock. Press the sultanas through a fine sieve and season, to taste, with salt and freshly ground black pepper.
For the beurre noisette, preheat the oven to 180C/350F/Gas 4. Sprinkle the almonds onto a baking tray and bake for five minutes, or until pale golden-brown. Melt the butter in a heavy-based frying pan and cook over a medium heat until it turns a nutty brown colour. (Take care not to let it burn.) Set aside.
Remove the chilled pasta dough from the fridge and cut it into four pieces. Roll each piece out on a lightly floured work surface to a a 0.5cm/¼in thickness using a rolling pin. Fold over the dough and pass it through a pasta machine set to its widest setting. Re-fold and re-roll the pasta 3-4 times to create long thin strips, setting the pasta machine to the next-widest setting each time.
Lay two of the pasta sheets out onto a well-floured kitchen counter and dot spoonfuls of the filling mixture along them in two rows, spacing each spoonful of filling well apart from the next. Dampen the space around the filling with the remaining beaten egg, then place the two remaining sheets of pasta on top, pressing down around the filling to seal (make sure there are no air bubbles trapped in between the two sheets of pasta). Using a pastry cutter, stamp out the ravioli and set aside on a floured tray.
For the leaves, mix the rocket leaves and pea shoots together in a bowl. Add a splash of olive oil and a squeeze of lemon juice, and season well with salt and freshly ground black pepper. Fry the mixture quickly in a hot pan until the leaves have just wilted.
Bring a large pan of salted water to the boil and cook the ravioli for 2-3 minutes, or until they float to the surface. Drain carefully and divide among four serving plates. Gently heat the beurre noisette, add the almonds and spoon the mixture over the pasta. Dot the warm raisin purée around the edge of the plates and garnish with the wilted leaves.
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The finalists must create dishes from a selection of kitchen scraps and leftovers.
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