adventures in craft beer in Perth and beyond

Beer Ravioli

I’ve been meaning to try and make pasta for a while but then I see half price fresh pasta on sale at [insert giant supermarket chain here] and I end up buying a few packets cause it’s cheap and convenient. Recently I had a week off work, a mini-holiday, and it seemed the perfect time to get a little creative in the kitchen and try my hand at pasta. Me being me I wanted to include beer in the mix so I went straight for The Beeroness website and found Jackie’s recipe for Homemade Beer Pasta. Jackie’s recipe calls for wheat beer but since I was already drinking a Coopers Sparkling Ale that’s what went in!

2 cups plain flour
1/2 teaspoon salt
2 large eggs
1 tablespoon olive oil
1/4 cup wheat beer

I mixed all ingredients together in a large bowl until I had a nice elastic dough which was then left to rest for half an hour. In this time you can make whatever mix you would like for your ravioli, I decided on a mushroom, chive and goat’s cheese filling –

300g button mushrooms, finely diced
Handful fresh garlic chives
white pepper
2 tablespoons goat’s cheese
Put olive oil into pan and add mushrooms, leave to slowly cook on low heat, stirring occasionally. Add white pepper when about half way cooked through. When mushrooms are cooked place in bowl and mix in chives and cheese.

Back to the pasta – cut the dough into 4 – 6 manageable pieces, start with one and leave the others in a bowl with a damp teatowel over the top to stop the dough from drying out. Rolled the piece of dough into a flat and roughly rectangular (and I do mean “roughly”) shape about 2mm thick. If you have a pasta roller this will probably be a lot easier and quicker than a rolling pin but if not, a rolling pin will still get the job done. Place heaped teaspoons of your filling and lay it out evenly on the pasta, be sure to give yourself enough space to cut into ravioli.

Laying out the mushroom mix

Laying out the mushroom mix

Next you want to roll out a second piece of pasta, hopefully of similar size and shape to the first and place it over the top. This can be a little tricky, you want to try and get it right the first time as it’s kinda like when you put contact paper on your school books as a kid, if you peel back a section to start again it ends up a little sticky and not quite right!

Lay another sheet of pasta over the top

Lay another sheet of pasta over the top

Squish the two pasta layers together whilst getting rid of any of the pesky air pockets that have probably formed. Use a pastry brush to lightly moisten the pasta around the filling (i.e. not on the lumps) then take a sharp knife or pizza cutter to cut out the ravioli squares. The water should help you squish the layers together so your ravioli stays together.

Toss into salted boiling water and ta-DA now you have fresh homemade ravioli!

Homemade Mushroom, Chive & Goats Cheese Beer Ravioli, tossed in Parmesan and Fresh Thyme

Homemade Mushroom, Chive & Goats Cheese Beer Ravioli, tossed in Parmesan and Fresh Thyme

And now that you’re an expert on homemade ravioli you can play with different fillings –

BBQ Sweet Potato, Ricotta and Baby Spinach

BBQ Sweet Potato, Ricotta and Baby Spinach

Sweet Potato, Ricotta and Spinach Ravioli

Sweet Potato, Ricotta and Spinach Ravioli

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