Toasted Pilchard Ravioli with a Tomato Dipping Sauce

Ingredients

Pasta:
2 eggs
250ml flour
10ml water
Pinch salt
1 egg, for egg wash

Filling:
15ml olive oil
1 x 400g tin chopped tomato
15ml sugar
1 handful fresh basil, roughly chopped                   
2 x 400g tins Lucky Star Pilchards, drained and deboned
TT salt 
TT pepper

Batter:
2 eggs, beaten with a fork
200g fresh bread crumbs
100ml oil

Tomato Dipping Sauce:
10ml olive oil
½ onion, chopped
5ml garlic, crushed
1 x 400g tin chopped tomato
5ml sugar
5ml white wine vinegar
4 leaves fresh basil, torn

Method

Pasta:

  1. On a smooth surface with enough space take your flour and make well.
  2. Break egg into well
  3. Mix egg in flour until a dough forms
  4. Add salt and water
  5. Add flour to dough until not sticky anymore.
  6. Cover in cling film, allow to rest in the fridge

Filling:

  1. Heat up oil in a non-stick frying pan, add the tomatoes and sugar and stir to combine. Cook for about 20 minutes until the tomatoes have reduced to about half.
  2. Add the pilchards, breaking them up as you mix them in.
  3. Add the basil, season with salt and pepper.

To assemble:

  1. Roll out dough.
  2. Cut into rounds using a cookie cutter (2 rounds per ravioli). Lay the bottoms of the raviolis on a work surface. Add a spoon full of mixture into the centre of each round. Egg wash edges. Press second round gently on top and carefully press to seal the edges making sure there is no air inside the pocket.

Batter:

  1. Place beaten eggs in a bowl, place bread crumbs in a separate bowl.
  2. Dip ravioli’s into the egg then drain off excess liquid and dip them into the breadcrumbs, giving them a light coating.
  3. Heat up oil in a large frying pan, when the oil is hot, fry the ravioli in batches, turning occasionally until golden brown.
  4. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Tomato Dipping Sauce:

  1. Heat up oil in a pan on medium heat, sauté the onions until translucent, add the garlic and sauté until fragrant, about 1 minute.
  2. Add the tomato, sugar and the white wine vinegar, stir and cook until liquid has reduced.
  3. Place in a serving dish, top with the torn basil and place the toasted raviolis on top.

Serves

4