This dish uses a classic Italian combination but in a slightly different way. Salty anchovy and spicy chilli (feel free to add more chilli than the recipe suggests) are unquestionably an excellent combination with broccoli, while the mascarpone adds creaminess and the fresh pasta adds silkiness. Make sure the filling is a little rough, to balance the textures of the dish.
- 375 g pasta flour
- 100 g semolina flour
- 15 g table salt
- 200 g eggs
- 50 g egg yolks
- coarse semolina, for dusting
- 300 g broccoli, cut into medium-sized florets
- 50 g mascarpone
- 50 g parmesan, finely grated
- 1 lemon, zested
- 1 clove garlic, finely chopped
- river salt and black pepper, to season
- 60 ml olive oil
- 12 anchovy fillets, thinly sliced lengthways
- 1 long red chilli, deseeded, finely chopped
- 50 g butter
- ½ lemon, for a squeeze of juice
- 20 g parmesan, shaved
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the pasta dough, sift the dry ingredients onto a benchtop, making a well in the centre. Whisk together eggs and yolks, pour into the well and slowly start incorporating the flour into the egg until the dough comes together. Once together, knead for about another 5 minutes or until it starts looking smooth. Cover dough with plastic wrap and set aside to rest while you prepare your filling.
For the filling, blanch the broccoli in salted boiling water until it’s cooked through but retains a little bite. Pull out, place in iced water to cool and then leave in a colander to drain for at least 5 minutes, until as dry as possible. Place broccoli on a chopping board, give it an extra dry with paper towel if it still feels a little wet and roughly chop.
Place broccoli in a bowl with the remaining filling ingredients. Stir to combine and season to taste. Set aside in the fridge.
To roll the pasta sheets you first need to make sure you have a nice amount of bench space and a good spot to attach the pasta machine. Lightly flour your work space and divide dough into 2 portions to make it easier to work with (make sure you re-wrap the waiting portion of dough). Use a rolling pin to flatten out the dough so it fits between the widest settings of the pasta machine. Roll it through once, dust off excess flour, give it a book fold, another flattening with the rolling pin, a ninety degree turn, and then feed it through again. Repeat this step a couple of times until the dough has smooth edges and begins to look silky. Once you are satisfied, start rolling the dough through the machine without folding, narrowing the settings by 1 each time you roll it through. Continue until you reach the second-last setting. Cut pasta sheet in half and lay it on a tray sprinkled with coarse semolina. Throw a little more semolina on top and lay down the next sheet. Cover with a tea towel before repeating these steps with the next bit of dough until you have 4 sheets of pasta.
To construct your ravioli, lay out one sheet at a time and place 1 tablespoon of filling at regular intervals about one-third of the way down all along your pasta sheet. You should get about 8 little mounds. Using a dampened pastry brush, brush a little water in a circle around each mound of filling. Then, very gently from the bottom, lift the pasta sheet over the filling until the bottom of the sheet matches up to the top. Using your fingers, gently press the sheets together around each mound, trying not to get any air bubbles.
You can either use a ravioli cutter and steady hands to cut around each mound leaving you with square raviolis, or use an appropriately sized pastry cutter (or even a small glass), giving you round raviolis. Place the completed ravioli on a bench or a tray sprinkled with a layer of coarse semolina so they don’t stick to the surface. Repeat with the remaining pastry sheets and filling.
Meanwhile, bring a large saucepan of salted water to the boil.
For the sauce, place the olive oil and anchovies in a large frying pan on a gentle heat. Ensure the pan is large enough to accommodate all the ravioli. If you don’t have a large enough pan, make it in 2 batches and work a little faster to have it all ready to go to the table at the same time. Stir until the anchovies start to dissolve into the oil. Add the chilli to the frying pan and the ravioli to the boiling water.
Cook the ravioli for about 2 minutes whilst adding a little butter to the sauce and stirring away.
Gently scoop out the pasta straight into the frying pan and toss to coat. Squeeze over a little lemon and taste to see if it needs any extra seasoning.
Serve it on a large platter with shaved parmesan on top.
• If you really don’t want to make your own pasta, simply cook dry pasta according to packet directions – a short pasta such as orecchiette would be most appropriate – and add to the sauce with the broccoli mixture.
• Making pasta is one of those things that sounds more complicated than it really is, and makes far more sense once you’ve watched someone do it. Do some research; look online to watch people making dough and practise until it makes sense. The dough can also be made the day before; just make sure you pull it out of the fridge and allow it to come to room temperature before you begin rolling.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Platter from The FortyNine.