Doppio Ravioli of Peperonata with Balsamic Tomatoes

doppio ravioli pasta on a plate with balsamic vinegar sugar shards spun balsamic sugar nest with roasted cherry tomatoes

Doppio Ravioli of Peperonata with Balsamic Tomatoes

This pasta wraps the comforting flavours of peperonata up in a silky egg yolk dough. With side-by-side fillings of cheesy potato and capsicum-zucchini pesto, they’re topped with roasted tomatoes nestled amongst a spun balsamic sugar.

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Prep Time: 15

Cook Time: 45

Resting Time: 30

Total Time: 1 30

Course: Main Course

Cuisine: Italian

Keyword: balsamic, balsamic spun sugar, capsicum pesto, doppio ravioli, Egg yolk, Pasta, pesto, potato, Ravioli, spun sugar

Servings:

Calories: 1212kcal

Equipment

Air tight container for resting
Pasta roller and cutter (if not using a rolling pin and knife)
Piping bag with medium round tip (alternatively, you can use a teaspoon)
Pastry/pasta cutting wheel
Medium width dowel

Ingredients

Pasta Dough

400 g 00 flour
85 g semolina
15 egg yolks
75 ml water
2 tsp olive oil extra virgin (we used Rio Vista Olives' Vintage Range Il Misto)

Potato Filling

220 g potato diced
2 tbsp ricotta
1/2 small clove garlic minced
1/2 tbsp butter
small handful chopped parsley
salt, pepper, nutmeg to taste

Capsicum Pesto Filling

1 medium capsicum
1/2 zucchini sliced
50 g macadamias
30 g pine nuts
2 tbsp breadcrumbs
1 small clove garlic minced
splash olive oil extra virgin (we used Rio Vista Olives' Vintage Range Il Misto)
squeeze of lemon juice
salt, pepper

Spun Balsamic Sugar and Tomatoes

20 cherry tomatoes
100 g caster sugar
15 ml water
10 ml balsamic vinegar
5 g glucose

Instructions

Preheat the oven to 200 degrees Celsius. Mix the flours together and form into a well, adding the egg yolks, water, and oil into the centre. Bring together using a fork or your hand, and then knead vigorously for 10 minutes on a lightly floured surface. Rest in an airtight container, away from heat or direct sunlight, for 30 minutes.
Toss the capsicum, zucchini, and tomatoes in olive oil, then spread out on an oven tray and roast for 10 minutes. Remove the tomatoes, which should have begun to brown, and then continue cooking the capsicum and zucchini for another 10-15 minutes until they begin to char.
While they roast, boil the potato in lightly salted water for 15 minutes until soft. Remove, drain, and allow to cool.
Prepare the fillings by separately blending both lots of ingredients, then transfer to two piping bags with medium round tips.
Quarter the dough, and roll each piece through the thickest setting on the pasta machine a few times, folding over itself in between passes, before incrementally stepping through to a medium-thin setting of 6.
To fill the doppio ravioli, alternately pipe strips of filling onto 2 of the 4 pasta sheets, with each long dollop approximately the size of a little finger. To assist with spacing, mark the rectanglular halves out in advance with the dowel that will later be used to seal the pasta. Each ravioli half should be about two finger widths across, and almost as tall as the sheet.
Lay the other sheets of pasta across the top of the filled sheets, and pat down gently with your hand, before sealing firmly into rectangles using the dowel. Use a fluted pasta cutter to separate the rectangles into paired squares, and then transfer to lightly floured baking paper-lined trays.
To make the spun balsamic sugar, heat the caster sugar, water, balsamic vinegar, and glucose in a pan to 140-150 degrees Celsius; test that it's ready by stretching out tendrils of the melted mixture between two forks. If it is too runny, it may need to cool slightly.
Next, lay a heavy wooden spoon on its side, on a bench, with the handle hanging over the edge and paper towels underneath; drizzle the syrup along the handle so that tendrils of syrup stretch down towards the ground. Then use another wooden spoon or your hand to roll it up into four loose nests. Retain any shards that incidentally form on the spoon for plating.
Cook the pasta for 3-4 minutes, until al dente, before draining and plating with a drizzle of olive oil and a crack of black pepper.
Immediately prior to serving, place a sugar nest on top of each portion, with 4-5 roast cherry tomatoes inside.

Notes

Note that a large amount of the sugar will be lost in the process of preparing the sugar nest. The nutritional information for this recipe card assumes 50% will be consumed.

Nutrition

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