Kipfler Ravioli

Made from scratch, pasta is deceptively simple, even without a pasta maker. You just need patience and grit to roll it super flat- luckily, my three year old brings all the muscle I need. 

I boiled four small kipfler potatoes (skin on) until they were soft, added a third cup of cream and a pinch of salt then mashed until completely combined. Leave to cool. 

Meanwhile, in a bowl, combine two cups of spelt flour with one whisked egg and around 2/3 cup of water until a soft dough forms. Turn out onto a flat surface and knead with a little extra flour until it's a little elastic. 

Now comes the tough part. Roll it until it is so flat that you can almost see through it. 

Scoop a teaspoon full of the room temperature mash onto the pasta, spacing evenly, and then fold the other half of pasta over the top. I could only do three ravioli at a time on my chopping board, reserving leftover pasta as I went. 

Press down the seams using fingers or a fork and use a sharp knife to separate the ravioli. A sidebar. I have a ravioli press - a bit like an ice tray but for ravioli - and next time I would always prefer to use that. Only because these were a little too big for the kids (for grown ups, they're a perfect size). 

For the sauce, I sauteed half an onion (diced) in about 50g butter until translucent, then added 2/3 cup cream and 1/2 cup grated parmesan with a few shallots. I simmered until thickened. 

To cook the ravioli, boil a big pot of water with a dash of extra virgin olive oil and, once at boiling, add the ravioli and cook for a few minutes. Fish out gently, strain, then top with sauce and a few sprigs of rosemary.