Pasta Recipes

Published 06 February 2012   

Pasta is one of the most popular dishes on earth so we bring you four of the best and most delicious recipes to try at home from some of Bali’s top chefs.

Raviolo of Quail
with young spinach, winter black truffles, light vermoth broth and truffle oil
Chef: Made Putra of The Laguna

Serves 10

10pcs Quail ravioli
100g Young spinach, sautéed with onion chopped in olive oil
5g Fresh black truffle, sliced
100ml Light vermouth broth
5ml Truffle oil
20g Organic micro herb, for garnish

Quail ravioli:
250g Quail meat, cut into small cubes
10 Egg yolks
30g Onion, chopped
10g Lemon zest
20g Garlic, chopped
150g Portobello mushroom, cut into brunoise
50g Carrot, cut into brunoise
Fresh sage leaves, chopped
Olive oil for sautéing
Salt & pepper to taste

In a hot pan sauté garlic and onion until golden brown. Add quail meat, mushrooms and carrot. Flame with red wine and stir the mixture continuously until well cooked and
keep aside. Prepare ravioli sheets and put in 20 grams of quail mixture. Put one egg yolk in the centre of each raviolo and cover with another raviolo sheet and press into rounds. Boil some water, add salt and one tablespoon of oil. Boil ravioli till the yolk is medium cooked but still runny.
Set aside and keep warm

For light vermouth broth:
300ml Martini bianco
150g Onion, chopped
2L Chicken stock
1L Cooking cream, reduce by half
200g Butter
Salt & pepper to taste

Method of cooking:
In a hot pan, sauté onion until brown.
Pour in Martini bianco and reduce until one third of volume. Reduce chicken stock by half and combine it and simmer down to a third. Add double cream and stir in the butter pieces until smooth and creamy.
Check taste.

In a soup plate, arrange sautéed spinach in the centre and top with quail raviolo. Pour the vermouth broth over the Raviolo. Garnish with sliced black truffle and organic micro greens. Serve.

Spaghetti Seafood
Chef: Nyoman Sanjaya of Ultimo

120g Spaghetti
50g Prawns
50g Clams
50g Scallops
50g Squid
50g Mussels
10g Red capsicum
10g Green capsicum
90ml Fish stock
15g Unsalted butter
30ml White wine
Salt and pepper

Heat the pan with a little oil.
Add all the ingredients together and add white wine,basil,butter and fish stock.
Seasoning and stir until well blended.
Add cooked pasta nd serve.

Crab & Fresh Ricotta Mezzaluna
Tomato & Truffle Crudo
Chef: William Collier of Sentosa

Serves 6
This dough makes more than you need.

Pasta Dough
Mix all until smooth and silky. Let rest wrapped in plastic in the chiller for at least one hour but no longer than two.

250g Semolina flour
250g Durum wheat flour
3 Whole eggs
8 Egg yolks
Plus one egg for sealing the mezzaluna

Pasta Filling
300g Lump crab meat
150g Fresh ricotta Cheese
70g Mascarpone cheese
5g Chives, freshly sliced as thin as possible

This also makes more than you need, but, it keeps well and tastes fantastic after a few days.
300g Very ripe cherry tomatoes, peeled and crushed
50g Black truffles, grated with a micro-plane zester
Cup Extra virgin olive oil (EVO)
100ml Xeres sherry vinegar
Ground black pepper to taste
Sea salt to taste

Roll your pasta to the thinnest setting on your pasta machine and cut 30 round pasta discs no more than 10cm in diameter. Place on a lightly-floured work surface. Mix the ricotta and mascarpone cheese in a kitchen aid mixer until super creamy, using med-high speed for one minute. Fold in the crab meat and chives gently doing your best not to break it up to much. Do not season this mixture.

Lightly brush one disc of pasta at time while topping with a tablespoon of the crab mixture. Fold it over into a half moon shape. Do not seal it completely until all the air bubbles are removed. Crimp the edges with a lightly floured fork.

Bring a small pot of water to the boil and have a bowl of ice water on the side. Add the tomatoes and cook for 30 seconds, transferring the tomatoes to the ice water. Slip off all the skins and add to another bowl and crush with a fork. Add the rest of the ingredients and toss well. Cover and chill. Remove from the chiller for one hour before ready to cook the pasta.

Ready to Cook
Make sure you use a large pot of lightly salted water and boil. Add the mezzaluna two at a time and cook for 2 -3 minutes. Remove with a slotted spoon into a large bowl. Dress the mezzaluna with the crudo and toss gently. Season with sea salt and fresh cracked black pepper. Parmesan is not needed but add if you like.

Seafood Linguini
Chef: Nick Harris of Cocoon

Start by making fresh egg pasta, you can use dried pasta but if have a pasta machine its actually quite easy, and the end result is much better.

Pasta dough
250g Plain flour
3 Egg yolks
1 Whole egg
30ml Extra virgin olive oil
1 tbsp Sea salt flakes

Pour the flour in a large mixing bowl, make a well in the middle with your hand and place the egg and egg yolks, oil and salt inside. Now, with your hand start to mix the eggs and oil mixture in to the flour little bit at a time until it all comes together.
Then place on to a lightly-floured bench surface and start to work the dough until you have a relatively smooth ball, be careful not to overwork the dough.

Once you have a smooth silky finish on your dough, wrap it with glad wrap and place in the fridge for 30 minutes before you use it. Set the pasta machine to its widest setting. Take a piece of dough the size of an orange and press and squash it a bit with your hands, before winding it through the pasta machine. Click the setting down one notch, lightly dust the dough with flour if it sticks and wind through again. Fold the pasta in half, click the machine back up to the first setting and do the same thing about 5 or 6 times until you have an even smoother and silkier dough than before. Now roll it through the machine each setting at a time, dusting it with flour each time, until you reach the last setting, then attach the linguini cutter to the machine and roll through for the last time. Now you have your fresh egg pasta.

Its best if you use it straight away, but if you want to save it, just blanch in boiling salted water for about 2-3 mins, carefully strain and spread out on a flat tray and give a generous amount of olive oil to prevent it from sticking together and put it straight in the fridge. Then all you need to do is blanch again for about 20-30 seconds in boiling water before you want to use it, or just simply toss it through your sauce.

Seafood Linguini
3 Tiger prawns
40g Tasmanian salmon (large dice)
3 Scallops
3 Clams (pre-blanched)
1 Clove garlic finely shaved
½ Long cayenne chili (finely chopped and seeded)
2 Baby zucchini (finely sliced)
4 Fresh basil leaves
15ml Olive oil (for sauté)
30ml White wine
40ml Chicken stock
1 tbsp Butter
½ tsp Sea salt flakes
½ tsp Cracked black pepper

For garnishing/serving
Half lemon cheek
Herb pistou (3 tbsp basil, 3 tbsp parsley, 2 tbsp dill, 1tbsp toasted almonds, 1tsp crushed garlic)

Process all ingredients in robo coupe with ¼ cup Extra virgin olive oil and salt and pepper.

Heat a heavy-based, non-stick pan, to super hot then add olive oil. let the oil smoke for a second then add seafood. Season and sear each piece and turn for no longer than 30 seconds. When you have given all the seafood a little colour and you have sealed the juices in, add the garlic, chili and zucchini and sauté for 15 seconds. Deglaze the pan with white wine, then shortly after the chicken stock. Add the blanched linguini to the pan with the butter. Give a good toss to get the pasta nicely coated with all the juices, than add the basil and take off the heat. Serve the pasta in a large bowl by putting the pasta in the bowl first and then neatly scattering the seafood over the top with the sauce poured over last.

For garnish and finishing squeeze a lemon cheek over the pasta and also drizzle the herb pistou over and around the pasta.

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