įiona Beckett's drink match Foie gras is often paired with a sweet wine but, given the other ingredients here, I'd go for a rich, dry white such as the lush, peachy Laffitte Teston Ericka 2011 Pacherenc Sec (£12.15, The Sampler 14% abv). To order a copy for £16, including UK mainland p&p, go to .uk/bookshop. Her latest book is Wahaca: Mexican Food At Home, published by Hodder & Stoughton at £20. Thomasina Miers is co-owner of the Wahaca chain of Mexican restaurants. Transfer the ravioli to four (or six) plates or bowls and dress with the sage butter, grated parmesan, a grind of black pepper and a deep-fried sage leaf.
Cook for three to four minutes, until the pasta is cooked al dente, then remove with a slotted spoon. Lower the heat to a gentle rolling boil, then drop in the ravioli and bring back to a gentle boil. Add the salted butter to the pan and swirl about until melted.īring a large pan of salted water to a boil. Add the sage leaves, deep-fry for about 30 seconds, remove with a slotted spoon and drain on kitchen paper. Melt the clarified butter in a small saucepan until very hot. Repeat with the remaining dough and filling – you should end up with 32-40 ravioli. Lay the finished ravioli on lightly floured baking sheets. Trim and cut the ravioli using a sharp knife or crinkle cutter. Lay the second sheet of pasta on top and press down evenly and firmly around each mound of filling and all around the edges. Brush a little water around the edge of the sheet and around each mound of filling (if you don't do this, the pasta will not stick and the filling will leak out). Place heaped teaspoons of the mousse at 5cm intervals along the centre of one of the pasta sheets, push a tiny ball of foie gras (if using) into the mousse and top each mound with a tiny smear of quince jam. Roll out the dough to a sheet about 20cm wide by 45cm long, then cut in half lengthways so you have two long sheets about 10cm wide. Roll into a ball, flatten out by hand into a rectangle, and roll out with a heavy rolling pin (or in a pasta machine). Rewrap two pieces in clingfilm and return to the fridge, and place the third on a floured work surface. Chill while you get on with the pasta.ĭivide the pasta dough into three pieces. Whisk in the cream and spices, season with a big pinch of salt and some pepper, then stir in the cobnuts. Spoon into a bowl and chill for 15 minutes. Put the chicken and egg yolks in a food processor and whizz to a paste. Roughly cut the chicken into small pieces. Wrap in clingfilm and chill for 30-40 minutes.
Remove the dough from the processor and knead by hand for about three minutes, until smooth and elastic. Mix the flour and eggs in a food processor until they come together into a large ball. Serves four to six.ġ00g skinless chicken breast, cold from the fridgeġ50ml whipping cream, cold from the fridgeĥ0g toasted cobnuts (or blanched hazelnuts, chopped)įirst make the pasta. I'll never forget Gregg's face when he took his first bite – for me, the pure pleasure one gets from cooking for other people was distilled into that perfect moment. And as for the foie gras, I know it's expensive, not to mention controversial, but this was the MasterChef final, and I was desperate to wow the judges if you do choose to use it, please try to source yours from a supplier who has good welfare standards. Cobnuts aren't in season right now – you'll have to wait until August to get your mitts on this most English of ingredients – but blanched chopped hazelnuts make a pretty decent substitute. The recipe is classic Italian with an English accent, combining textures of silky pasta, smooth mousse and the light crunch of sweet cobnut with the moreish flavours of fried sage, English spicing, quince and foie gras. I practised making ravioli for the first time the night before – rather different from the discipline the finalists demonstrate now. I was immensely proud of this when I produced it for the final of that first year of the new-look MasterChef. Thomasina Miers, 2005 winner: chicken, foie, quince and cobnut ravioli
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