- Polenta Ravioli Mix:
- 300g polenta
- 300g aged parmesan
- 2500ml water
- 100g butter
- 50ml of olive oil
- Pasta:
- 200g flour
- 9 egg yolks
- Artichokes
- Oven dried tomato
- Truffles
Polenta Ravioli
Polenta Ravioli
Limewood Hotel's head chef, Luke Holder shares his recipe for polenta ravioli with pasta.
Ingredients
Method
Polenta Ravioli Mix:
Bring the water to the boil and then sprinkle in the polenta, cook out for 1 hour then blend with the parmesan, butter and olive oil. Pass and set in fridge within piping bags.
Pasta:
Mix the eggs with the pasta flour, form a dough allow to rest.
Roll out the pasta. Cut the end off the piping bag and pipe a 1cm thick line of chilled polenta mix along the center of the rolled pasta sheet.
Roll the sheet over and seal the pasta. Pinch at 1cm intervals. Cut using a fluted cutter through the pinched pieces.
Boil the pasta for 2 minutes in seasoned water.
Bring a little bit of water with the truffle butter to the boil, to form an emulsion.
Dress with the cooked artichokes and oven dried tomato. Shave liberally with truffles.
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