Mudgee chef Kim Currie shares a pasta recipe that’s perfect for showing off in front of your family and friends.
Serves: 6-8 people
Prep time: 1 hour
Cooking time: 10 minutes
250g plain flour
1 egg yolk
1 tsp salt
1 tbs olive oil
1 medium-sized brown onion, finely diced
2 cloves garlic, finely chopped
100g fresh curd goat’s cheese
100g Parmesan cheese
1 tbs fresh chives, finely chopped
1 tbs fresh parsley, finely chopped
1 tsp salt flakes
1 tsp freshly ground pepper
1 large red onion, diced
2 cloves garlic, roughly chopped
2 large mild red chillies, sliced
Salt and pepper
4 medium flat mushrooms, sliced
Large bunch of fresh sage leaves
- To make the pasta, combine flour, eggs, egg yolk and salt into a pliable ball, either by hand or machine. Add a little more flour or beaten egg to get this consistency if necessary. Rest the dough, covered, for 1 hour or until you are ready to use it.
- Begin the pasta topping by slicing the pumpkin to 2cm thickness, leaving the skin on. Place in a roasting dish and scatter over onion, garlic and chilli. Sprinkle with salt, pepper and olive oil.
- Roast sliced pumpkins in a hot oven at 220 degrees until starting to brown and cooked through (between 10 and 20 minutes). Set aside in a warm place.
- Melt the butter and sauté the mushrooms until just coloured – do not overcook them. Set aside with the pumpkin in a warm place.
- To make the pasta filling, melt the butter and oil in a pan. Add the onion and garlic and sauté gently until starting to caramelise. Combine this with goat’s cheese, feta, Parmesan, eggs, chives, parsley, and salt and pepper to create the ravioli filling.
- Retrieve the pasta dough after it has rested and pass through a pasta roller until you have sheets that are thin but still workable.
- On a flat, lightly floured surface use a round cutter (between 80mm and 90mm is usual) to make the ravioli base. Three or four per person is an entree size and a few more is a main course.
- Using your fingers or a pastry brush, sparingly wet the edge of one half of the pasta circle with a little water.
- Place a rounded teaspoon of filling in the centre and fold in half. Gently push the seam together to seal.
- Set aside on a baking paper lined tray – do not let them overlap. At this stage the ravioli will keep well for a day or so, or freeze for use directly from the freezer.
- Cook the pasta, not too many at a time, in gently boiling water until they rise to the surface.
- To make the butter-cooked sage, heat the butter until it has melted and is just starting to colour. Add the sage leaves and shake or stir to ensure they are covered by the butter. Remove from the heat when the leaves are crisp and before the butter or leaves burn.
- To serve, place the cooked ravioli on the base of a serving platter. Top with pumpkin and mushroom and finally the sage. Drizzle with any leftover butter the sage has been cooked in. Finish with a little finely chopped chive and black pepper if you wish.
About Kim Currie
For Mudgee chef Kim Currie, the time she spends in the garden is precious and rewarding, as she uses it to plan what to share with diners in her restaurant, The Zin House.
“The essence of what we do here is we cook simply, we cook from scratch and we cook local. I always think that cooks who are also gardeners make the best cooks,” Kim says.
The restaurant overlooks Lowe Wine’s Zinfandel vineyard and the Tinja farmlands of Mudgee, with the organic garden reflecting what’s in season and inspiring the menu.
“People are always commenting about how fresh the food is, and that seems strange to me,” Kim says. “Isn’t all food fresh? But when it comes from the garden, when it’s just been picked, and when it’s used with simplicity it really does make a difference.”
An Origin LPG customer, Kim has created a three-cheese ravioli recipe perfectly suited to cooking on a gas stovetop.
“Pasta making isn’t scary. It’s just flour and eggs. It’s one of those simple things people should do more often,” says Kim.
“And in this instance, we’ve filled the pasta with three types of cheese, roasted pumpkin, a hint of garlic, some red onion, sautéed mushrooms, and sage cooked in butter.”