A sophisticated dish and an ideal starter to a dinner party or enjoy as a weekend treat. The pasta is light and easy to make, and the perfect envelope to this surpisingly delicate tasting meat. The dish is completed with the unmistakable flavours of the East Mediterranean: grated haloumi, tomatoes, capers, fresh parsley and mint with a light but deeply flavourful broth. This recipe is enough for 4 as a starter.
200g of roughly chopped cooked kid goat meat
200g of tomatoes, deseeded and finely chopped
30g of capers
10g of fresh mint
salt to taste
For the pasta:
150g of flour ’00’
4 tablespoons of lukewarm water
2 tablespoons of olive oil
a pinch of salt
- Cook the meat by slow roasting the ribs in 600ml of water for 3 hours at 150C. When cool pick the meat off and retain the stock and place in the fridge.
- Make the pasta by placing flour, salt, oil and water in a processor for a couple of minutes. The mixture should have formed a soft ball.
- Kneed on a floured surface for 5 minutes and then wrap in cling film and place in the fridge to cool and rest for 30 minutes.
- Prepare the broth by scrapping off the fat formed at the top of the chilled stocked. Spoon the remaining jellied stock into a big pan avoiding the bottom part of the jelly with sediment.
- Gently heat, add water if too strong. Add a pinch of salt. Set aside.
- Prepare the pasta by cutting the ball into 4 pieces. Roll out each piece with a rolling pin on a floured surface, keep the other pieces moist by covering them with a clean tea towel.
- Pass through a pasta machine starting at the widest setting and then reduce the gap until you achieve as thin a sheet of pasta as possible.
- Cut the pasta with an 8cm round cutter or cut into approximately 8cm squares.
- Place a heaped teaspoon of meat on one half of shaped pasta.
- Use a pastry brush dipped in water and circle around the filling, this will ensure a tight seal is formed.
- Fold the pasta over to cover the meat. The key is to try and exclude as much of the air as possible by using your thumb and index finger to tightly pack the filling.
- Place the tomatoes, capers and mint in individual serving bowls with a pinch of salt.
- When ready to serve bring the broth to boil, there should be enough to cover the ravioli, top up with water if necessary.
- Place the ravioli in the broth for two minutes then place in the serving bowls and spoon some of the broth on top.
- Sprinkle some haloumi in each bowl and serve immediately.