Faye Baxter from Earls Barton works as a nutritionist and cookery teacher. She runs The Healthy Chefs Cookery School and has a number of courses scheduled in for the coming months.
These include a children’s cookery class at Caroline Chisholm School in Northampton on August 22 (10am-11am). For adults there is a sushi making class on September 22 (10am-1pm) at Caroline Chisholm School and a pasta making class on November 18 (6.30-9pm) in Stanwick. Call Faye on 01604 812800.
1.Combine the prosciutto crudo, and sausage in a blender and blend until everything is finely chopped and well blended. Add the two eggs and the Parmigiano and blend well. Set aside.
2.In a pan add 1 tbsp oil and 2 tbsp water, heat, add the leeks and mushrooms, saute for 3-5 minutes, season with pepper and salt. Ble nd in food processor. Set aside.
3.On a clean counter, shape the flour into a mound and make a well in the centre. Add the eggs and salt to the well. Beat the eggs lightly with a fork, drawing flour as you go, until the eggs are mixed and slightly thickened. Using your fingertips, gradually incorporate the flour into the eggs and blend into a smooth dough.
4.Knead the dough until elastic (approximately 10 minutes). With a rolling pin or pasta machine, roll out thin sheets of pasta. The pasta needs to remain moist, so cover the sheets with plastic, wrap as you work.
5.Cut the pasta into 2 inch rounds using a biscuit cutter. Place 1/2 tsp of the vegetable filling or meat filling in the centre of each round and fold each round in half and seal the edges.
6.You can freeze the ravioli or cook them in salted boiling water.
Method for the sauce:
Heat the oil in a saucepan and gently cook the onion, celery and garlic until softened. Stir in the tomatoes and chilli flakes, bring to a simmer and cook slowly for 20-30 minutes. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce.
Serve over the ravioli with plenty of Parmesan cheese.
2 large mushrooms, cut finely
1 leek, cut finely
200g prosciutto crudo
50g Parmigiano cheese
500g unbleached all-purpose flour (about 1.1 lb)
Pinch of salt
Tomato and basil sauce
1 tbsp extra virgin olive oil
1 large onion, chopped
1 stick celery finely chopped
2 garlic cloves, crushed
1 can of chopped tomatoes
4 large tomatoes
¼ - ½ tsp dried chilli flakes
1 large handful basil leaves, torn into small pieces
Salt and freshly ground black pepper