Until last week I was completely oblivious to the fact that business cards we needed in my life. Everyone already is connected via linkedin, facebook, youtube and maybe chat roulette, on special occasions. So it never really occurred to me that I needed them. I figured it would just be another scrap piece of paper, that would end up being used as a roach or substitute spatula (it actually turns out business cards make great pasta cutters.) Then I watched American Psycho. If you haven’t seen it, do. Just know that after watching it, you too will want business cards, even if you have as much use for them as an 80 year old pensioner. As I turns out I don have a purpose for them. They will be going in the goodie bags along with a few Teapigs teabags and a recipe card after my pop up on the 13th October at Flatplanet. A serious purpose indeed!
Choosing business cards is a stressful task. Finding the right colour and font it is trying alone, let’s alone the number of different other options. Portrait, landscape, mini cards, you name it, it exists. Most likely all created with the intention of offering more variety, all they really do is make a seemingly simple task really confusing.
After a lot of flapping and too many hours wasted contemplating the subtle differences of the sepia palette. I finally committed, ordered, and have just collected my Moo Cards.. my little moo’s if you will.
If I was to enter the boardroom with Patrick Bateman right now I would not be intimidated…
This recipe was a bit of an experiment. Mostly the intention was focused on using up of the sad neglected veg in the bottom salad drawer, before my next delivery of my next veg box… when I came across the most beautiful (huge) fillet of smoked haddock at the market. My plans changes pretty quickly.
The pasta for the ravioli is Jamie’s straightforward Pasta recipe, with the addition of half a tablespoon of finely crushed black peppercorns. Feel free to leave out the pepper and experiment with different spices and flavours if you fancy. Lemon Zest and Chilli works well…
For the Peppercorn Ravioli Dough
- 300g/8oz 00 flour
- 3 medium eggs
- 1 egg yolk
- 1/2 tbs crushed peppercorns
For the ravioli dough, put all the pasta ingredients into a food processor and blend until they come together into a ball.
Alternately, place the flour and crushed peppercorns in a bowl. Make a well in the centre of and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating until everything is combined. Knead the dough together until you get a smooth ball of dough.
Divide the ravioli dough into 4 portions, wrap in clingfilm and refrigerate.
For the Filling
- 1 large white Onion
- 200g Celeriac
- 2 cloves of Garlic
- 30g Butter
- 400ml Milk
- 2 Bay Leaves, and a sprig of Thyme
- 100g Spinach
- 1/2 bunch Parsley (finely chopped)
- a pinch of Chilli Flakes
- zest of 1 Lemon
Melt the butter in a large saucepan, add the onions and garlic and sweat over the heat (low and slow) for 5 minutes without colouring. Add the celeriac and continue cooking for 2 minutes. Add the milk, bay leaves and thyme bring to a gentle simmer, then turn down the heat and cook for 20 minutes. Add the Spinach for the last few minutes, to wilt down.
Season well, transfer everything to a blender or food processor and blend until smooth.
To cook the smoked haddock
Put the haddock in a pan, slice the fillet in half if need be, so it fits. Cover with Milk and poach over a gentle heat for 7-8 minutes, or until tender and flakey. Once cooked remove the fish from the pan and set aside.
Reduce the celeriac puree. – Put the blended mixture into a small saucepan and reduce over a low heat until it becomes a thick paste. Make sure to stir it often so it doesn’t catch on the bottom. Once the Celeriac Puree is a thick (houmous-like texture), add the flaked Haddock, chilli flakes, lemon zest and chopped parsley. Mix to combine.
This is the filling mixture ready for the pasta.
Assembling the Ravioli
When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness (about the thickness of a penny), dusting the dough with a light coating of flour if it starts to stick. You need the surface area of the rolled-out dough to yield 12 discs, each 8.5cm/3½in in diameter.
Using a cookie cutter, mark 12 circles in the sheet of pasta dough without cutting through the dough.
Repeat the rolling-out process with the second portion of pasta dough. Set aside carefully.
Divide the cooled filling mixture in half and place one heaped teaspoon into the centre of each marked pasta disc. Brush the dough surrounding the filling with a little cold water.
Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around the filling using your fingertips to remove any air bubbles and stick the moistened sheets of pasta together.
Dust a baking tray with a little flour. Use the same cookie cutter to cut out the 12 ravioli; place each on the prepared baking tray. Set aside until needed.
Repeat the process with the remaining pasta and filling mixture to make 12 more ravioli disks.
For the Lemon Sauce
- 25g Butter
- 1 small Onion
- pinch of Chilli Flakes
- 2 minced Garlic Cloves
- 5 sprigs Thyme
- 75ml White Wine
- 75ml fish poaching Milk
- 50ml double cream
- a squeeze of Lemon, to taste
Make the sauce whilst the water for the Ravioli come to the boil.
Fry the onion garlic and thyme in olive oil, then add the white wine. Reduce the liquid by half then add the fish paching milk and continue to reduce. Don’t let the Milk boil. Once the liquid is about the thickness of single cream, add the chilli flakes and double cream.
Whilst the sauce is reducing, cook the Ravioli by adding all of it, at once to the pan of salted boiling water. Cook for a total of four minutes. Drain well and tip into a large, warmed serving bowl.
Squeeze over a little lemon, and a add scattering of fresh Parsley to the Lemon sauce before serving.