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Bacchus Supper Club Recipes #1

Bacchus Supper Club Recipes #1

Bacchus Supper Club Recipes #1 1960 1470 Bacchus

Bacchus Supper Clubs have launched to bring our favourite dishes and wines from the Continent to you. After our in-house chef, Edmund Kendall, served a humdinger of a menu last week, one of our guests asked for the recipes. We’re going to start with the famous egg yolk ravioli, our signature starter, with asparagus, pancetta and truffle oil on ciabatta…

Ingredients (serves 4)

For the pasta dough

200g 00 grade flour
2 eggs
1 teaspoon olive oil
Pinch of salt

For the filling and the ravioli

1 tablespoon olive oil
100g spinach
125g ricotta
35g grated Parmesan
1/2 teaspoon sea salt
4 egg yolks
2 tablespoons butter
16 asparagus tips
200g pancetta
Truffle oil
Ciabatta

Egg yolk ravioli with asparagus, pancetta and truffle oil on ciabatta

For the pasta dough

  1. Sift the flour onto a clean work surface and use your fist to make a well in the centre.
  2. Break the eggs into the well. Add the oil and a pinch of salt to the well. Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if the dough feels too wet, add a little more flour. You’ll soon grow accustomed to how the dough should feel after you’ve made it a few times. Note that you don’t want to add too much flour or your pasta will be tough and taste floury.
  3. Knead the pasta dough until it’s smooth, for between 2 to 5 minutes. Lightly massage it with a touch of olive oil, wrap in cling film, and let it rest in the fridge for at least 30 minutes. The pasta will be much more elastic after resting than it was before.

For the filling and ravioli

  1. Take the pasta out of the fridge and set the rollers of your pasta machine to the widest setting. Take half the dough and roughly flatten into an oval. Roll the pasta through the rollers 3-4 times on each setting until you get to the thinnest one.
  2. When the pasta is as thin as you can get it, lay it out on a work surface dusted with flour or semolina. Cut the pasta into 12cmx12cm sheets and leave under a damp cloth so they don’t dry out.
  3. Prepare the filling by placing the spinach, ricotta and Parmesan in a food processor and blitz until smooth. Season with salt and pepper.
  4. Lay one of the pasta sheets on a work surface and brush away the semolina. With a teaspoon, place a dollop of the ricotta mixture on each sheet and create a small well. Add an egg yolk to the well of each ricotta circle. Brush around the filling with egg white and then lay another sheet of pasta on top, pressing gently to tease out and seal any air pockets.
  5. Using a 10cm circular cutter, cut out the ravioli and discard the pasta scraps. Place the ravioli on a plate dusted with semolina until ready to use. Bring a large pot of water to a steady boil and season with sea salt.
  6. Lower the ravioli one by one into the pot using a slotted spoon and cook 3-4 minutes or until al dente. While the pasta is cooking, toast a ciabatta raft, fry the pancetta until crispy and steam the asparagus until al dente.
  7. Drain the ravioli and place on top of the ciabatta. Coat in melted butter, sprinkle with pancetta and place the asparagus by its side. Finally add a drizzle of truffle oil, season with salt, pepper and some grated Parmesan.

“Egg-straordinary!”

Find out when our next Bacchus Supper Club is taking place.