Ricette/ Salate/ Vegetariane

Spelt ravioli with Orange and Yoghurt sauce – eggfree!

It’s that time of the month again, when Valentina, Lisa, Giorgia and I team up and come up with amazing recipes!

The star ingredient of this month (last month actually…) was oranges and I promised to myself I wasn’t going to make something sweet, which retrospectively wasn’t a silly idea because those ladies do know their cakes!  This is the original post from Occhi Ovunque and here’s my savory contribution, spelt ravioli with potato and quark filling with yoghurt and orange sauce.

The sauce has been a fixture for us for quite some time and it’s a great alternative to pasta with tomato sauce (yes, the campaign is still going! I think I have managed not to eat pasta with tomato sauce for at least a couple of months now, yay! :)). For the post for Occhi Ovunque I wanted to make something a bit more special and that’s why I came up with the ravioli idea rather than normal pasta, which does not require much brain and let’s be honest, it wouldn’t be worth a blog post. Because I didn’t want to spend hours making ravioli as a main to feed the army, I thought I could make them a bit bigger and serve only three of them as starter. That’s what I thought at least, because from the original plan of being a starter they became mid-afternoon snack.  And us parents didn’t get to eat that many either. Could it be that they were really super duper über yummy? Go figure!

ravioliarancia

Ingredients

Filling:

100 gr potatoes, cooked and pressed

125 gr quark or ricotta

25 gr milk

10 gr breadcrumbs

Salt to taste

Make sure the potatoes are properly cool and mix them with the other ingredients. You should have a smooth but thick consistency. Put aside until ready to assemble the ravioli.

Pasta:

8 gr sage, finely chopped

155 gr wholegrain spelt flour

65 gr water

10 gr sunflower oil

3 gr salt

Mix all the ingredients in a bowl until you have a smooth dough. Let it rest for about 20 minutes at room temperature.

Divide the dough  in four pieces and roll it in a pasta machine. The dough is so elastic and behaves really well that you shouldn’t need extra flour for rolling and you don’t even need to fold it 100 times until you get the thickness you want. I pretty much go from the thicker setting to the second last straight. I do an intermediate stop if I’m in the mood. Once you have long pasta strips, transfer on a wooden board (you will need to put some flour on this though), wet the edges of the strips with your fingers. Place a good teaspoon of filling every 2,5/3 cm on the lower part of the strip. Fold the dough over and press around each bit of filling with your fingers, making sure there are no air bubbles. Cut out the ravioli using a pasta cutter and place on a tray with some flour or semolina on it.

Sauce:

4 tbsp olive oil

2 cloves of garlic, pressed

a few leaves of sage

zest of 1 orange

juice of 2 oranges

100 gr full fat yoghurt

salt and/or sugar to taste

Place the olive oil and garlic in pan over medium heat and heat it up until fragrant. Add the sage, orange zest and juice and cook for a few minutes until the juice has reduced by half. Remove from heat and let it cool for a couple of minutes. Add salt to taste and sugar if necessary but at the moment oranges are so sweet I found that it is not really needed. Add the yoghurt and stir well until all the ingredients are well combined.

Bring a big pot of water to the boil and cook the ravioli for about 3 or 4 minutes and remove from water with a perforated spoon. Place on plates or bowls and serve with the warm yoghurt and orange sauce. Yummy yummy in my tummy!

 

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