On Sunday I picked up a whole bunch of fresh food and made our housemates a family dinner of Artichoke, Goats Cheese and Olive Open Ravioli with a Tomato Vinaigrette. It was another page I had folded in Delicious magazine that I couldn’t wait to try, so it was nice to test it out on some willing boys.
A tomato vinaigrette is very different to the usual pasta sauce that I make and use, so it was a really nice change and turned out so tasty!
The recipe instructed me to smash 1kg tomatoes in the food processor, then strain the mixture into a pan and put over low-medium heat for about 40 minutes to reduce the liquid.
At first I wasn’t sure about the insipid pale looking liquid I was left with (so I would definitely advise to use super ripe tomatoes), but after reducing the liquid it looked a lot more appealing and bright red.
While this was happening, I toasted some cumin seeds and ground them in a mortar and pestle.
Once reduced, the liquid was removed to a bowl to cool, and when cooled the cumin seeds and 1 1/2 tbsp red wine vinegar were whisked in. The recipe calls for a finely diced red chilli but I didn’t have one, plus the mister is quite sensitive to hot stuff so I left it out. 1/3 cup of olive oil was whisked into this mixture, as well as a splash of balsamic vinegar, sugar and salt and pepper to taste. It was then set aside, ready to use.
At this stage I threw the artichoke hearts into a frypan with some olive oil on medium until they browned a little, then a punnet of cherry tomatoes went in and were cooked until the skins popped.
A bit of the tomato vinaigrette was mixed through and once off the heat some basil and a handful of kalamata olives were added (these should be seeded of course). The filling was set aside until the dish was ready to be constructed.
Lasagne sheets were put into boiling water at this stage, and as I used fresh pasta they only took a minute to cook (dried lasagne sheets will take a little longer though). These sheets should be cut to size as appropriate for large ravioli.
Pasta on the bottom
Artichoke mixture in the middle
Goats cheese on top of the artichoke mixture
Pasta layer on top
Top it off with extra tomato viniagrette and a shaving of parmesan
To go along with this tasty dinner, I poached some fresh asparagus, drained the water and dressed it in the pan with a little butter, a crushed clove of garlic and a handful of torn mint leaves from our herb garden.
Dessert was a simple glass of red wine and one of these delightful biscuits that are chocolate on one side and biscuit on the other. Divine!
Photos from: my camera
Recipe from: Delicious magazine, September 2010