Open Ravioli

June 10, 2016

By  Evan James

Serves 8


​2 cup flour
2 cup Semolina
6 eggs
dash of olive oilteaspoon salt

Mix ingredients in kitchen mixer on dough hook, leave to rest then roll out thinly. Cut squares of approximately 10 x 10 cm and cook in boiling water till al dente.


1 cup podded edamame beans
2 bunches silverbeet
3 leeks

First, cook your silverbeet in a pot with chicken stock and a dash of red wine till it softens. This should take around 45 minutes.Second, wash your leeks, cut length ways and char grill till a soft.

Bagna Cauda Sauce:

1 cup garlic cloves
2 cups milk
pinch of salt
150gram white anchovies
200ml olive oil
1/4 cup parmesan
2 cups cream
1/2 bunch dill, picked
Salt and pepper to taste

First: cook the garlic cloves in the milk the pinch of salt until soft.
Second: cook the anchovies in 200ml olive oil on a low temperature for 10 minutes.
DO NOT use the olive oil they were brined in, it is full of salt.
Third: blend the garlic and milk mixture with the anchovies, 1/4 cup parmesan, 2 cups cream,
and then salt and pepper to taste. Before serving add the picked dill and mix in.

Place a pasta sheet on the bottom of each bowl, add vegetables, fold another piece over the top and then douse with sauce to taste!

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