Any excuse to eat pasta is fine with us and this delicious Pumpkin and Ricotta ravioli dish created by Tessa Boersma is the perfect excuse!
Tessa, a recent MasterChef Australia runner-up, has created a dish showcasing the best ingredients from Queensland’s Scenic Rim. The region offers a plethora of local ingredients that celebrates the surrounding landscape.
From Australian made 25 Degree South pasta to locally sourced sheep’s cheese, this recipe is a celebration of the regions ingredients.
This recipe can also be created using you own locally sourced ingredients if you cant get a hold of the Scenic Rim goodies, but if you do get the chance to try some of these special ingredients we definitely suggest you do!
Jarrahdale Pumpkin & Ricotta Ravioli with Spring Greens and Almonds topped with Sheep’s Cheese
Ingredients (serves 2)
Preparation time: 25 minutes
1 pack of 25 Degrees South Jarrahdale Pumpkin & Ricotta Ravioli
100g Sheep’s Feta Cheese – Tessa uses Towri Sheep Cheese
8 stems of small kale leaves
4 stems of small silver beet leaves
1 cup chicken stock
1 small garlic clove, sliced
2 sprigs thyme
Juice 1/2 lemon
1/4 fennel bulb, finely sliced
150g unsalted butter, and an additional 1 tbsp
1/2 cup slivered almonds
Fennel fronds, to garnish
Fill a large pot with water and 1 tsp salt. Bring to the boil.
While water is boiling, place butter and almonds into a small saucepan over a medium heat. Cook for about 5 minutes, stirring constantly until the butter starts to turn a golden brown. Remove from the heat and immediately pour into a bowl to stop the cooking process.
Heat a medium sized saucepan over a high heat and add chicken stock. Boil the stock until it has reduced by two thirds.
While the stock is reducing, finely slice the fennel and place into the lemon juice. Set aside.
When the stock has reduced, add in the stems of kale and silver beet and cook for about a minute. Remove the greens and set aside. Place the thyme and garlic into the pan of stock and stir for 1 minute. Remove the thyme and garlic. Add the tbsp of butter and turn off the heat. Swirl the pan to combine. Set aside.
Place the pasta into the boiling water and cook for 3 minutes.
Remove the pasta from the cooking water and place into the butter and stock emulsion along with the greens.
To assemble, place pasta and greens onto a plate. Then add the toasted almonds and browned butter. Crumble fresh cheese on top. Top with fennel fronds. Enjoy!