Silverbeet & Ricotta Ravioli & Rolls

As a kid my mum used to grow enormous amounts of Silverbeet during the winter time… I hated Silverbeet with a passion, it seemed like the colder it got, the wilder it grew and the more we would eat…

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As the weather gets cooler so the Silverbeet gets cheaper and I live to eat in season because seasonal eating means cheap eats! So i decided to give Silverbeet a second chance and I’m glad i did! Must be a little older and wiser… I love the way that Silverbeet has a meatier texture than spinach… It carries a bit more bite through the cooking process and bring out a deeper flavour if seasoned well… So I decided to mix it with some ricotta and give it a burl as a ravioli filling…

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Take two big bunches of Silverbeet and trim out the white stalky bit… Wash it thoroughly, slice it thinly then toss in a pan with a finely diced onion, 2 cloves of crushed garlic and a good slosh of oil… Season with salt and pepper to taste and a little nutmeg… Silverbeet is cooked when it is wilted but still bright in colour… Drain the excess water, pressing down to ensure the Silverbeet is quite dry…

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Stir it through 300g of full milk ricotta… because I saved so much on the Silverbeet I was able to splurge a little on some beautiful ricotta… Give it a taste and season if needed… Be careful not to eat too much… For a quick and easy ravioli I used egg wonton wrappers… Fill them quite full… About 1 heaped tbsp… Then fold diagonally, sealing with a little water , and pull the corners together at the front sealing with a little extra water…

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I served it with a bottle sauce cause I was a bit strapped for time but anything rich and tomatoey would be delicious! The verdict… I don’t rate the wonton wrappers.. They went a little thin and sloppy for my liking but good if you’re strapped for time!

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The two bunches of Silverbeet make a load of filling for just two serves of ravioli so I added some grated cheddar to the mix and rolled them up in some of that beautiful careme full butter puff pastry… *drool* and I must say they were delicious! We had some for dinner last night and froze the rest… Can’t wait to pop those babies in the oven!

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Happy Baking!

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Brussel Sprout Pasta…

Just a little something I made for dinner this evening..: it’s the Queens birthday this weekend so the in laws have come to visit… I recently bought some brussel sprouts from the local green grocer and was a little disappointed that I wouldn’t be able to cook them up because they aren’t everyone’s cup of tea…

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However, travelling home from a particularly wet jaunt in the city this arvo I was delighted to learn that the father in law shares my adoration of the humble brussel so it was decided, much to my own delight to try out a brusselly pasta dish… This one came from a little inspiration and the top of my head…

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Sauté your brussels in a little oil until they turn that beautiful bright greens colour… Crush in a couple of cloves of garlic and keep at a low heat until the sprouts are tender and delicious… Toss in some cooked fettucini, don’t drain it too much or it will end up a little dry..

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Then toss through with a generous helping of pure cream, a handful of toasted almonds and a good, decent, plentiful grating of Parmesan…

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Nutritional note: brussel sprouts are a super cheap, winter vege that has 102% of your daily in take of vitamin c per 100g.. Great for keeping the winter colds at bay!