RECIPES

Proscuitto & Mushroom Ravioli with Sage Butter

12 Pieces of Pecrino & Mushroom Ravioli
250 grams Unsalted Butter
12 Large Sage Leaves
1/2 Cup of  Freshly Grated Pecorino or Parmesan Cheese

Method:
Boil a large pot of salted water over a high heat.
Melt butter in a medium saucepan over a medium heat. Add the sage leaves and fry gently, until butter turns golden brown.
Add the ravioli and for approximately 4 minutes or until al dente. Drain toss gently with butter and pecorino cheese, serve immediately.

Prawn & Lobster Ravioli with Caper Butter

12 Pieces of Prawn & Lobster Ravioli
200 grams Unsalted Butter
1tbls Capers
Juice of half a lemon
Freshly chopped parsley

Method:
Boil a large pot of salted water over a high heat.
Place the ravioli in boiling water for 4 minutes, meanwhile heat a frying pan, add the butter, lemon juice, capers on a medium heat.
Remove the ravioli and toss through the butter sauce, garnish with freshly chopped parsley and serve immediately.

Roquette & Parmesan Ravioli with Cherry Tomato & Roquette Pesto

12 pieces of Roquette & Parmesan Ravioli
1 Cup Roquette (tightly packed)
1/2 cup olive oil
30 grams pine nuts
2 cloves garlic crushed
30 grams parmesan grated
Salt

Method:
Boil a large pot of salted water over a high heat.

Place the roquette, olive oil, pinenuts, parmesan and garlic in a food processor, blend until a smooth paste is formed. Heat a small amount of olive oil in a pan and add the cherry tomatoes, continue cooking them until they just blister and caramelise.
Place the ravioli in boiling water for 4-5 minutes
Once the ravioili is cooked add the pesto, cherry tomatoes and ravioli to a pan and toss over a gently heat until the ravioli is evenly coated, Serve immediately

Pea & Dill Ravioli with a Lemon Infused Butter

12 pieces of Pea & Dill Ravioli
200 grams chilled butter
80 grams freshly grated parmesan
Juice of 1 lemon
Freshly chopped flat leaf parsley

Method:
Boil a large pot of salted water over a high heat.
Place the ravioli in boiling water for 4 minutes, meanwhile heat a frying pan, add the butter, lemon juice & parmesan on a medium heat.
Remove the ravioli and toss through the lemon butter sauce, garnish with freshly chopped parsley and serve immediately.

Chicken, Leek & Taragon Ravioli with Wild Mushroom Sauce, Parmesan & Truffle Oil

12 Pieces of Chicken, Leek & Taragon Ravioli
2/4 cup dried wild mushrooms
2 tbs butter
Salt & pepper
4 tbs finely chopped fresh parsley
4 tbs Parmigiano-Reggiano, grated
2 tsp black truffle oil

Method:
Boil a large pot of salted water over a high heat. Soak the wild mushrooms in hot tap water for about 20 minutes or until they have softened. Chop roughly, reserving the soaking liquid.

Place the ravioli in the boiling water, meanwhile heat a large frying pan, drop in the butter and saute the mushrooms, add the soaking liquid and reduce by half over a high heat. Remove the ravioli, add to the pan and continue to simmer.

Remove the ravioli, simmer the sauce until 4 tbs liquid is left, stir in the chopped parsley, pour sauce over the ravioli. Top with parmesan, drizzle with the truffle oil and garnish with more parsley. Serve immediately.

Three Cheese & Parsley Ravioli with Sugo Sauce

12 pieces of Three Cheese & Parsley Ravioli
¼ Cup extra virgin olive oil
1 meduim onion, chopped
2 cloves of garlic
2 anchovy fillets
½ cup of pitted kalamata olives
2 tablespoons capers, drained
1/2 bunch basil leaves
2 cans whole peeled tomoatoes, drained and hand squashed
sea salt, freshly ground pepper

Method

1. Bring to the boil a large pot of salted water

To make the sauce:

Coat a wide sauté pan with olive oil and place over a medium heat. Once the oil is hot add the onions, garlic and anchovies, cook and stir for approximately 5 minutes until fragrant and soft. Add the olives, capers, torn basil leaves and tomatoes. Cook and stir over a low heat until the liquid is cooked down and the sauce is thick, this will take approximately 20 minutes, season with salt and pepper.

Carefully place the ravioli in the boiling water for 5-6 minutes, drain well and toss through the sugo sauce, serve immediately.

Chicken Kiev Ravioli with Garlic Infused Olive Oil

500g chicken kiev ravioli
1/2 cup of extra virgin olive oil
3 large cloves of garlic (finely chopped
Fresh flat leaf parsley (roughly chopped)
salt and pepper
freshly grated parmesan

Method

1. Boil the ravioli for 5 minutes
2. Heat olive oil in a frying pan to a medium heat, add garlic
3. Continue to heat the oil until the garlic turns a golden brown
4. Drain the ravioli and pour over the garlic oil season with salt & pepper
5. Garnish with chopped parsley and freshly grated parmesan serve immediately.

Roasted Chicken & Walnut Ravioli with Fresh Thyme

500g roasted chicken & walnut ravioli
100ml chicken stock
100ml cream
Fresh walnuts
Fresh thyme
Grated Parmesan

Method

1. Boil the ravioli for 5 minutes
2. In a pan add the chicken stock and cream, reduce until they start to thicken
3. Add fresh walnuts and thyme
4. Drain the ravioli and add to the sauce, season with salt and pepper, sprinkle with grated parmesan and serve.

Prawn & Dill Ravioli with Capers & Lemon

300g prawn & dill ravioli
1tblsp olive oil
1/2 tblsp capers
50g butter
1/2 tblsp chopped dill
zest of 1 lemon
salt/pepper to taste

Method

1. Boil the ravioli for 4 minutes and drain.
2. Heat the olive oil in a pan, once hot add the butter
3. Let the butter foam in the oil and add the capers, let them fry a little then add the ravioli, dill and lemon zest.
4. Season with salt and pepper
Serves 2

Mushroom Ravioli with Caramelised Onion and Spinach

500g mushroom ravioli
3 brown onions, sliced finely
2 bunches spinach
200g butter
2 knobs garlic
200ml white wine
100mls vegetable oil
250g ricotta (optional)
salt/pepper to taste

Method

1. Heat pan with vegetable oil. Add onions and cook on a medium heat until onions are soft. Continue to cook the onions until they start to caramelise and turn a golden colour.
2. Cook the ravioli and keep warm.
3. Add the garlic and butter and cook until all the butter has melted.
4. Add the spinach and let wilt completely, then add the white wine and stir until you have a lightly coloured white wine and butter sauce.
5. Toss the sauce and pasta together. Season.
6. Put the pasta into bowls and sprinkle the ricotta over the top of the pasta and serve immediately. Enjoy!

Potato Gnocchi with a Gorgonzola and Walnut Gratin

750mls cream
200g mascarpone
200g gorgonzola
100g toasted walnuts
150g parmesan

Method

1. Heat the cream, whisk in mascarpone.
2. Bring to the boil and then add in the gorgonzola.
3. Season and add toasted walnuts.
4. Add cooked gnocchi to the sauce and place in an oven proof dish.
5. Sprinkle the parmesan over the top of the gnocchi and place in the oven at 180 degrees celcius until the parmesan is golden. Serve immediately.

Fettucine with a Herb and Goat Cheese Dressing

3 shallots, finely diced
400g Proscuitto, diced
10 sprigs chervil, garnish
1/4 cup tarragon
1/4 cup chives
500g Alligator Brand Fettucine
6 tbs. White Wine Vinegar
4 tbs. sparkling wine
6 egg yolks
3 tbs. Dijon mustard
1.125 litres vegetable oil
3 cups "Meredith Dairy" Goat Cheese

Method

To make the dressing, slowly whisk the eggs and the Dijon mustard.
Once the yolks and the mustard are combined slowly add the vinegar and wine.
Slowly drizzle in the oil until all blended. Flake the goats cheese into the mixer and just combine. Keep aside.
Cook Alligator Brand Pepper Fettucine for 3-4 minutes and keep warm.
In a medium sized pan heat up 4 tbs olive oil. When hot add the shallots and Proscuitto. Add your pasta to the pan and then add in the tarragon and chives.
Place into a large bowl and add enough dressing to just coat the pasta.
Serve immediately into bowls and garnish with chervil and extra Goat Cheese on top.

Potato Gnocchi with Lamb Ragu

1 lamb shoulder
200mls olive oil
400g Alligatorbrand Potato Gnocchi
2 carrots, 4 sticks celery, 2 onions, 1 leek, diced (mirepoix)
4 cloves garlic, crushed
1 sprig of thyme
1 sprig of rosemary
1 sprig of sage
1 orange, zest and juice
200mls red wine
2 tablespoons tomato paste
4 Roma tomatoes, diced
Chicken stock
100g Mount Zero black olives
120g Persian feta
1 bunch parsley, chopped

Method

Season the lamb shoulder. In a hot pan with a splash of oil seal the lamb shoulder. Keep aside.
Boil the chicken stock. Keep warm.
In the same pan that you sealed the lamb shoulder, add a splash of oil and put the carrot, celery, onion, leek, garlic and herbs in the pan. Cook until the onion is translucent.
Add the tomato paste, diced tomatoes, red wine, orange juice and zest to the pan. Mix through the vegetable mirepoix and herbs.
In a deep roasting dish, place the red wine and mirepoix mixture on the bottom of the tray. Place the sealed lamb on top of the vegetables. (This helps the lamb not to stick and burn on the bottom of the tray.)
Pour the hot chicken stock over the lamb and then cover the tray with aluminium foil and place it in a 150c oven for 2-2 ½ hours. (When the lamb is ready it should pull apart quite easily.)
Take out the shoulder from the tray and strain the stock that you have left from the bottom. Put the stock into a pot and reduce by half. (This will give you a nice rich sauce for the gnocchi.)
Shred the lamb and place it back into the reduced sauce.
Cook the gnocchi and toss it into the sauce. Serve into your bowls and sprinkle the Persian feta, a few olives and parsley. Enjoy!

Chicken, Corn and Spring Onion Ravioli with Broccolini and Chilli

500g Chicken, Corn and Spring Onion Ravioli
2 chillis, seeds removed and finely sliced
1 garlic clove, finely chopped
1 bunch broccolini, roughly chopped
1 red onion, diced
200ml olive oil
½ bunch parsley, roughly chopped

Method

Cook the pasta in a large saucepan of salted boiling water for approximately 6-8 minutes. Drain and keep warm.
Cook the broccolini in a pot of boiling water until tender. Drain and keep warm.
Heat a large pan and add olive oil. Add the garlic, chilli and red onion. Cook until the onion is transparent. Add broccolini.
Add the pasta to the broccolini mixture, toss in a little bit more olive oil and add the chopped parsley. Serve immediately.

Serves 4

Gnocchi with Baby Veges and Black Truffles

160g gnocchi
10g baby carrots
1 baby turnip
10g podded peas
1 pencil leek
1 asparagus
20g white asparagus
25ml burnt butter vinagrette
1g black truffles
5g trellis cherry tomatoes

Method

Reheat the gnocchi and blanch all the veg
Place the gnocchi in a bowl and arrange the veg over the top
Spoon over the dressing then finish with shaved black truffle and tomato
Serve

Lemon Zest and Parsley Linguine with Fresh Crab and Chilli

400g lemon zest & parsley linguine
120ml good quality extra virgin olive oil
2 crushed garlic cloves
1 long red chilli, seeds removed, finely sliced
300g cooked fresh crabmeat, flaked
1 bunch flat-leaf parsley, leaves finely chopped
½ lemon for juice
salt and pepper to season

Method

Cook pasta in large pan of boiling, salted water until al dente (about 4 mintues.) Meanwhile heat 100ml olive oil in pan. Add chilli and garlic and warm for one minute. Remove from heat and add crab, parsley, rock salt, cracked pepper and lemon juice. Drain cooked pasta and reserve a cup of pasta water. Toss crab mixture with cooked pasta, add remaining oil and as much pasta water as required for desired consistency. Serve Immediately.

Serves 2

Roasted Pumpkin and Parmesan Ravioli with burnt butter, sage and walnuts.

200g unsalted butter
400g alligator brand pumpkin ravioli
150g fresh walnuts, lightly toasted and chopped
fresh sage leaves washed and torn

Method

Melt the butter in a large fry pan, add sage. Cook over low heat until the butter has browned slightly and the sage has become crispy. Cook the ravioli in a large pot of boiling salted water until al dente (about 5 mins) drain and gently toss with butter. To serve sprinkle toasted walnuts.

Serves 2

ALLIGATOR BRAND SAUCE SUGGESTIONS

Linguine with Napoli Sauce

Serves 3-4
1 tin crushed tomatoes
½ bunch fresh basil and parsley
Salt/pepper to taste
1 tablespoon of tomato paste
1 onion, sliced
2 clove of garlic, chopped
3 sprigs fresh thyme
3-4 bundles of Alligator Brand Linguine

Method

1. Heat up your pot with a little bit of oil. Add the sliced onion, thyme and garlic. Cook the onion until it is translucent with a wooden spoon.
2. Add the crushed tomatoes and tomato paste. Stir and bring to simmer. Add salt and pepper to taste.
3. Leave on a slow cook for approx 10-15 minutes. Add the fresh basil and let infuse for another 5 minutes.
4. Cook pasta and add to the sauce. Toss in the chopped parsley. Stir the pasta into the sauce and serve. You can add another few piece of basil and some grated parmesan on top for garnish.
5. Serve and eat immediately. Enjoy!!!

TIP:

The Napoli sauce can be used with the Cannelloni. Make the sauce and pour over the fresh Cannelloni and bake it in the oven for 25-30 minutes on 180c.

Bolognaise Sauce

Serves 4

300g beef mince
300g pork mince
3 onions, sliced
3 cloves garlic, chopped
1 tin crushed tomatoes
200mls red wine
½ bunch parsley, chopped
5 sprigs fresh thyme, chopped
1 sprig rosemary, chopped
Salt/pepper to taste

Method

1. Heat up your pot with a little bit of olive oil. Add you onions and garlic and cook until translucent.
2. Add mince and continually stir until all the mince is light brown. Add the red wine. Reduce the red wine by half.
3. Add the crushed tomatoes and simmer for 25-30 minutes. The sauce should thicken and reduce. Add salt and pepper to taste.
4. Stir in your cooked pasta and serve immediately. Enjoy!!!

TIPS:

If you don’t have olive oil, normal vegetable oil can be used. Using sunflower oil or any other variety will change the end flavour of your sauce.
Adding fresh herbs always uplifts any pasta dish as it gives it a clean and fresh flavour.

Saffron Cream Sauce

Serves 2-3

1 cup fish stock
Generous pinch Spanish saffron strands
½ cup white wine
1 tblsp thickened cream
Dill or tarragon
1 clove finely diced garlic
1 tblsp extra virgin olive oil
Salt/pepper to taste

Method

1. Heat your frying pan and add olive oil.
2. Add garlic and cook until it becomes translucent.
3. Pour in the white wine and add the saffron, then reduce until you see the saffron start to colour the sauce base.
4. Add the fish stock and further reduce the sauce until it starts to slightly thicken.
5. Add the cream, tarragon and season.
6. Toss in your cooked pasta and serve immediately. Enjoy!!!