Thursday, November 04, 2010

Turkey Ravioli with Sage Butter and Durham Evensong

Ok, here's the last of my pasta and beer recipes for the time being. I hope you've enjoyed them - I've been really pleased with the results, the feedback has been good. I've really learned a lot about Pasta since visiting Italy, and I've been super-pleased with the results with the beer matches that I've suggested. As I said, here's the last one - and it turns out to be a little seasonal. Good timing!

Ravioli is super-easy to make, because all you need do is make sheets and cut them. I use a glass actually, but any shape you want will be fine. Just make sure the edges are crimped otherwise the water will seep into them, rendering all your fillings tasteless. Serving relatively plain Ravs with a flavoured butter is very popular in Italy, and after tasting something similar to this, I can see why. The breadcrumbs do need to be fresh, though. Don't use the stuff in cans; just leave a couple of slices of bread out overnight and blitz.

Turkey Ravioli with Sage Butter (serves two)

Firstly, the filling. Take a large pan, and a drop in a large slug of Olive oil. Brown 250g of Turkey mince and two finely chopped Shallots. Season with a little salt and black pepper, and add 20g of breadcrumbs. Stir in one heaped tbspn of Tomato Puree, and one minced/crushed garlic clove. finally, add your chopped herbs - Rosemary and Thyme. Stir well, add a little more oil if the mix is on the dry side, and take off the heat to cool whilst you make your pasta.

Make your pasta in the usual way, and cut out shapes - whatever you want. Fill the middle of the shape with filling, put another shape on top, crimp the edges and set aside. Do this until you've got enough.
Boil your water with a load of salt, and cook your Ravs. They will be done in a matter of minutes; when the Rav goes white and gets soft, take out and leave on a colander to drain. Making your butter couldn't be easier: gently simmer a block of butter, seasoned with a little salt, and a generous helping of chopped fresh Sage. When the Sage gently crisps, take off the heat and pour over your pasta. All done!

I enjoyed this with Durham's excellent Evensong. A robust ruby beer, the slightly herbal, woody nose perfectly compliments the herbs in the dish. The vinous fruit and full-on, toasted malt-led body lends a little depth to the turkey filling, whilst the slightly warming, alcohol edge to the beer really makes it a seasonal match. A fantastic beer from a fantastic brewery. Let me know if you try this one out.


Anonymous said...

Nice. I've always had this problem with bottled Durham beers in that the (pretty) labels are so similar that I can never remember which ones I've had before.

Leigh said...

I find personally that thier stronger beers are better, althought thier Amarillo is lovely if you can find it on cask somewhere - I last had it in Arcadia a year or so ago at least.