We’re back in the kitchen with Justin for Episode 4! This time, he’s keeping things simple, real, and full of flavour. Whether you’re a seasoned home cook or just figuring things out, Justin’s here to guide you step-by-step with a recipe that’s easy to follow and seriously delicious. Let’s get cooking!
2 cups flour
3 large eggs
1 egg yolk
½ tsp salt
1 tbslp olive oil
1 red onion, chopped
2 tsp crushed garlic
1 tbsp tomato paste
350g La Belinda tomato puree
2 tsp Food Lovers Dried oregano
350g ricotta
150g cream cheese
Half cup fresh mint
Half cup Italian parsley
Salt and pepper to taste
Pasta dough:
In a bowl, combine the flour and salt. Make a well in the centre and add the eggs and olive oil. Using a fork, carefully whisk the eggs as you incorporate the flour. The mixture will start forming breadcrumbs. Use your hands to start forming a dough and place onto a clean work surface. Continue working the dough until it forms a dough ball and knead for 8-10 minutes. Once the dough is smooth, form into a ball and place onto a plate, cover with a damp cloth and allow to rest for at least 30 minutes.
Tomato sauce:
Drizzle olive oil in a saucepan. Saute the onion until translucent and add the garlic, tomato paste, tomato puree and season with dried herbs, salt and pepper. Allow to simmer until slightly reduced.
Herbed ricotta:
Place the ricotta, cream cheese and herbs into a blender and blend until smooth. Season with salt and pepper and scoop the mixture into a piping bag.
Assembling the dish:
Using a pasta machine, cut a piece of the pasta dough and roll it through the pasta machine machine, starting with the biggest setting, down to the last setting until the pasta is almost paper thin. Layout the pasta sheet on a floured surface. Pipe the ricotta filling down the middle of the sheet and fold over. Use a pasta cutter to trim the ends. Bring a pot of salted water to the boil and cook the pasta until al dente, about 3-5 minutes. Place the tomato sauce onto a serving plate, top with the cooked pasta, in a round. Drizzle with herb oil or olive oil and garnish with fresh herbs.
