Dandelion Ravioli is a modern British recipe for a classic dish of beetroot pasta filled with a mix of onion, dandelion leaves, ham, cheese and breadcrumbs. The full recipe is presented here and I hope you enjoy this classic British version of: Dandelion Ravioli.
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Ingredients:
2 sheets of beetroot pasta (see the beetroot tagliatelle for how to make the sheets)
1 large onion, chopped
1 large bunch of dandelion leaves, washed and shredded
3 slices of ham shredded
salt and freshly-ground black pepper, to taste
60g Gorgonzola cheese, mashed with a fork
3 tbsp ricotta cheese
4 tbsp breadcrumbs
oil for frying
extra-virgin olive oil, to garnish
Parmesan shavings, to garnish
Method:
Heat the oil in a pan, add the onion, dandelion leaves and ham. Season with salt and black pepper and fry for about 6 minutes, or until the onions are soft. Take off the heat and mix in the Gorgonzola cheese and ricotta cheese. Add breadcrumbs to bring the mixture together.
Now take your pasta sheets and brush with a little water. Cut into large rectangles (about 12 x 6cm) and place a tablespoon of the filling in the centre of one half of the rectangle. Take the other end of the rectangle and fold over, so that the filling is in the middle. Crimp the edges with a fork to seal and set aside as you prepare the remainder.
Bring a pan of lightly-salted water to a boil, add the ravioli, return to a simmer and cook for about 8 minutes. Remove with a slotted spoon, arrange on a serving plate, drizzle a little olive oil over the top then season with salt and black pepper, garnish with Parmesan shavings and serve
