“I’ve got a new item on my catering menu: Goat Cheese Ravioli. I serve it with leeks, basil, sun-dried tomatoes, fresh mozzarella and Parmesan cheese on a roast tomato and capsicum sauce. It works brilliantly as an entree or main and highlights the beautiful fresh flavours of a Caprese salad. If you like making your own pasta this is a great dish to try. Enjoy”
Put all ingredients into a food processor and blitz until they all come together. You may need a bit of cold water to help it along.
When it’s all combined transfer onto a floured surface and start kneading. Once it’s got a smooth texture flatten into a disc, cover in glad wrap and refrigerate for a couple of hours.
While it’s in the fridge move on to making the filling.
Pasta filling ingredients
200g goat cheese
1/2 cup drained sun-dried tomatoes
1/4 cup chopped basil
1/4 cup pine nuts
Salt and pepper
Pasta filling method
Put all ingredients into a mixer and combine.
Refrigerate until ready to make ravioli.
Roast tomato and capsicum sauce (recipe in a previous post)
Other ingredients methodÂ
Bring vegetable stock to the boil
Cut leeks into battens being sure to remove any dirt in the stalks
Simmer the leeks with the lid on, turning occasionally until cooked through. You can test with a skewer to see if they’re cooked in the middle.
Remove from the heat and set aside. You can reheat just before you serve by putting them back in the heated stock or using a microwave
Rip the fresh mozzarella into smaller pieces. You can also use bocconcini if you can’t get a big ball of fresh mozzarella.
Using a vegetable peeler, peel slithers of a block of Parmesan cheese. You can use grated or flaked Parmesan as well.
Cut the pasta into 4 pieces and start feeding through your pasta roller. Each time through fold in 3 and turn 90 degrees. Â Keep doing this until you get an even, smooth look and feel.
Reduce the thickness gauge on the pasta roller and start making a long sheet about 2mm thick
Place on a floured work surface and cut into 2 long pieces.
Roll a heaped teaspoon of filling into a ball and place on one of the pasta sheets.
Keep doing this, spacing them about 10cm apart.
Using a pastry brush moisten the pasta around the filling.
Place the un-floured side of the second sheet on top and smooth the edges around the filling.
I use the blunt side of a pasty cutter to seal around the filling.
Using a larger pastry cutter cut the raviolis out and seal the edges with your fingers to stop any leakage.
Place on a lined tray and refrigerate until ready to cook.
In a large pot bring some salted water to the boil.
Put in about 6-8 ravioli at a time into the boiling water and let them cook for about 3 minutes.
Remove and put on a plate when they’re cooked.
In a wide pan heat up some butter. You can let it turn to brown butter if you want.
Put the cooked ravioli into the pan and cook on the flat side for a minute.
Reheat your sauce.
Reheat your leeks and cut onto sections
To plate up start with a smear of sauce. Then add a few pieces of leek. Add 2 or 3 ravioli. Decorate with the mozzarella, sun-dried tomatoes, pine nuts and Parmesan cheese. Season with some cracked black pepper. Enjoy!
“As part of my push to lose weight and get fit and healthy I’ve been redesigning some of my favourite recipes with less fattening ingredients.Â Obviously I want to do this without losing the flavour hit that comes with high fat foods and cooking techniques so I can confuse my taste-buds into thinking they’re still being spoilt. Â I have a recipe from my classical music range called “Nutcracker Chicken”.Â It consists of a chicken breast that’s been filled with a combination of goats cheese, blue vein and pistachios, coated in macadamia and panko crumbs, then fried and baked.Â I serve it with roast capsicum sauce, roast potatoes, asparagus spears and honeyed pine nuts.Â YUM!Â I’m getting hungry just thinking about it!Â …but for now here is a much healthier alternative that packs a huge amount of flavour in the sauce and chicken filling.Â Enjoy!”
Stuffed chicken breast ingredients
4 garlic cloves
150g sun-dried tomatoes
Splash of white wine
zest and juice from half a lemon
1/3 cup pine nuts
1/2 cup basil leaves
6 chicken breasts
12 slices of prosciutto
Clean the leek then quarter and dice.Â Add to the pan with a small amount of olive oil.Â Cook until leeks have softened slightly.
Finely dice the garlic and add to the pan for a few minutes.
Dice the mushrooms and sun-dried tomatoes and add to the pan with the white wine.
When liquid has reduced to almost nothing remove from the heat and stir in the pine nuts and diced basil.Â Set aside to cool.
Cut a cavity in the chicken breast and put stuffing inside.
Wrap 2 slices of prosciutto around chicken to keep the stuffing in and refrigerate until ready to cook.
Heat a small amount of light olive oil in a pan and on medium heat cook the chicken on each side until prosciutto has cooked (about 1 minute per side)
Transfer to a baking dish and cover with foil.Â Bake for 20 minutes at 180 degrees c or until chicken is cooked all the way through.
Roast Tomato and Capsicum Sauce
2 red capsicums
Light olive oli
3 tbsp kecap manis
Cut the tomatoes into quarters and remove stem end.
Cut capsicums into quarters and remove stem ends and seeds.
Peel and quarter onion.
Place all in a roasting dish and drizzle with light olive oil and some salt
Roast for 30 minutes in a 220 degree c oven or until capsicum skins start to blacken.
Let cool slightly and transfer to a blender adding the kecap manis.Â Don’t throw out any of the remaining juices from the pan as you will use them later!
Blend on high until smooth.Â Season to taste. (If you want a smoother sauce pass the mixture through a drum sieve)
12 asparagus spears
Peel and cut carrots into battens and transfer to the roasting dish you cooked the tomatoes in and coat with the juices.Â Add a little more olive oil and salt in needed.
Bake in a 200 degree c oven for 30 minutes stirring occasionally.
Cut asparagus into thirds and steam until cooked.
Plating up the dish
Gently reheat the sauce and put a generous smear on the plate.
Cut the chicken breast into 3 rounds and lay onto of the sauce (You can save the off-cuts for lunch tomorrow!)
Put a pile of asparagus and carrots on the plate and garnish with 2 basil leaves.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!