Breville Deluxe Baker’s Oven BR7 Instructions Manual page 33

laMB anD corIanDEr raVIolI
IngrEDIEnts
Pasta dough
Lamb filling
Lean lamb mince
Minced garlic
Grated fresh
Parmesan cheese
Finely chopped
fresh coriander
Ground nutmeg
Freshly ground
black pepper
Handshaping ravioli:
1. Knead lightly on a lightly floured surface
then divide dough into two equal portions.
Roll out each portion to a square
approximately 30cm x 30cm.
2. Place filling ingredients in a mixing bowl, mix
well to combine.
3. Place teaspoons of filling 5 cm apart over
one of the pasta squares. Brush edges and
between filling lightly with water and top
with remaining pasta square. Press firmly
between fillings and along edges and cut
into squares using a pastry wheel. Sprinkle
ravioli with a little flour.
4. Cook ravioli in boiling water (several pieces
at a time) in a large saucepan for 5 minutes
or until just tender. Use a slotted spoon
to drain the ravioli and transfer to serving
bowls. Serve tossed with your favourite
sauce.
pasta DougH
1 quantity
300g
1 tsp
1 tbsp
1 tsp
1 /
4 tsp
1 /
4 tsp
gnoccHI
IngrEDIEnts
Potatoes, peeled,
boiled, well drained
and mashed
Butter
White plain flour
Eggs, lightly beaten
Salt
Freshly ground
black pepper
sEttIng: PASTA DOUGh
puMpkIn gnoccHI
IngrEDIEnts
Pumpkin, peeled
and grated
Plain flour
Eggs, lightly beaten
Salt
Freshly ground
black pepper
Snipped fresh chives
sEttIng: PASTA DOUGh
Handshaping gnocchi
1. Turn dough out onto a lightly floured surface,
knead lightly then divide into six portions.
2. Roll each portion into long sausage shape.
Cut into 1.5-2cm pieces and press each
piece with the outside of a fork to give the
traditional gnocchi pattern.
3. Cook gnocchi in boiling water (several
pieces at a time) for about 3 minutes, or
until pieces rise to the surface. Using a
slotted spoon drain the gnocchi and transfer
to serving bowls. Serve, tossed with your
favourite sauce.
32
500g
1 tbsp
200g/1 1 / 3 cups
2 x 60g
1 tsp
1 tsp
500g
200g/1 1 / 3 cups
2 x 60g
1 tsp
1 tsp
2 tbsp