Some ingredients are so strong that adding a mere pinch results in a pretty explosive bite! Sjaan van der Ploeg highlights her favourites —and they all pack a mighty punch. 

Brown butter PB & J cookies  

Makes 12-14 cookies  

The addition of lemon juice stops the butter from over browning as well as burning. 

Ingredients

½ cup (125g), at room temperature
2 tsp (10ml) lemon juice
1 cup (250ml) smooth peanut butter 
¼ cup (45g) treacle sugar, packed 
¾ cup (160g) light brown sugar 
1 large egg 
1 large egg yolk
½ cup milk, at room temperature
2 tsp (10ml) vanilla extract
1 tsp (5ml) baking powder
1 tsp (5ml) salt 
2 cups (300g) flour 
¼ – ⅓ cup raspberry jam  

Method

1. Heat butter in a large pot or pan over medium-high heat. Keep lemon juice close by until ready to use.
2. Bring butter to a simmer for 1-2 minutes, stirring regularly, until a light foam bubbles up on the surface. 
3. Continuously stir as butter foams in order to see the colour of the butter at the base. Once the mixture has turned a deep golden brown (and begins to smell fragrant and nutty), remove from the heat and immediately pour in the lemon juice — careful, the mixture will splatter. 
4. Decant butter into a heat-safe glass or metal bowl. Cool for 15 minutes. 
5. Combine cooled butter and peanut butter and whisk using a handheld mixer, for about 1 minute. 
6. Add the sugars and whisk for 2-3 minutes. 
7. Combine the egg and yolk, milk and vanilla. Add mixture to batter and whisk to incorporate. 
8. Sift together dry ingredients. Add the wet mixture to the dry ingredients and whisk until mixture comes together to form a dough. 
9. Press dough into a flat disk, cover with clingfilm and refrigerate for 1 hour. 
10. Preheat oven to 180°C.
11. Scoop 3 Tbsp (about 80g) of chilled dough and roll into a ball. Place on a lined baking tray and press your thumb into each dough ball, making an indent. Add 1-2 tsp jam, then press the dough over it gently, half covering the jam. Repeat with remaining cookies.
12. Bake for 12-15 minutes, until golden but still soft. Remove and cool completely.
13. Serve warm or store in an air-tight container for up to a week.

Browned Butter

When butter is melted and begins to bubble, the water in the butter evaporates, allowing the protein in the milk solids to caramelise. This results in a hazelnut-brown colour, deeper flavour and a nutty smell, adding new layers to what was previously a mild ingredient. Browned butter used in baking brings forward a molasses, caramel-like flavour, adding even more yum to your bakes.

Also read: 4 Tips to jazz up your cookies  

Anchovy butter potatoes 

Serves 6  

This recipe will leave some leftover anchovy butter. Use this on toast or add to the pan when cooking meat. 

Ingredients

For the anchovy butter  

250g butter, soft 
1 Tbsp chopped dill + extra for serving
2 tsp basil
1 lime, zested and juiced 
1 clove garlic 
8 anchovies, chopped  

Milled pepper
1kg potatoes, peeled
¼ cup olive oil 
¼ cup flour  

Method

1. Whisk butter for 1 minute until light and fluffy. 
2. Mix in the remaining butter ingredients. Season and set aside. 
3. Boil potatoes in a pot of salted water until fork-tender. Drain. 
4. Preheat oven to 180°C. 
5. Return potatoes to the pot and drizzle with oil, then with flour. Close the lid and shake to coat. 
6. Decant potatoes onto a baking tray and mash lightly with a fork. 
7. Dot potatoes all over with ¼ – ½ cup of the anchovy butter. 
8. Roast for 1 hour until golden and the potato, edges are crispy.
9. Serve potatoes hot, dotted with more butter (if you like) and sprinkled with fresh dill. Store leftover butter covered in the fridge for up to 3 weeks. 

Anchovies 

A tiny fish known for its salty content, anchovies add a fresher saltiness to dishes. They are also likened to having an “umami” flavour, similar to fermented foods like miso. Anchovies are often added in small amounts, so it doesn’t result in a dish tasting like fish. They’re great fried along with aromatics of tomato-based pasta sauces or on a Caesar salad. 

Truffle oil butternut ravioli 

Serves 4  

Skip the homemade pasta and opt for store-bought lasagna sheets instead.

Ingredients

For the pasta 

2⅔ cups (400g) flour
4 eggs
1 tsp salt
Olive oil, for drizzling  

For the truffle white sauce  

2 Tbsp butter 
2 Tbsp truffle oil 
1 tsp minced garlic 
¼ cup flour 
2 cups milk  

500g butternut, sliced into small cubes
3 Tbsp olive oil 
½ tsp nutmeg
1 tsp cinnamon
1 tsp paprika
Fried sage and pecan nuts, for serving
¼ cup grated Parmesan  

Method

1. Add flour, eggs and salt to a food processor and blend until it forms a dough. Alternatively, place flour on a clean work surface and make a large well in the middle. Add the eggs and use a fork to gently whisk portions of flour into the egg until a rough dough forms. Work the mixture into a smooth dough, trying not to over-knead. 
2. Press dough into a flat disc and refrigerate for 2 hours. 
3. Cut pasta into 4 portions. Roll one portion through a pasta machine to create flat, thin ribbons. Repeat with remaining portions. 
4. Use a knife or pizza cutter to neatly shape the pasta, creating 9x11cm lasagna sheets. Set aside.
5. Preheat oven to 200°C. 
6. Place butternut on a baking tray, drizzle with oil and sprinkle with seasonings. 
7. Roast for 30 minutes, or until soft and caramelised.
8. For the sauce, add butter and oil to a pot over medium heat. Add the garlic and fry for 1 minute until fragrant. 
9. Add the flour and stir to combine thoroughly. 
10. Stir through ¼ cup portions of milk at a time, whisking well to prevent any lumps from forming. Move pot on and off the heat if the mixture is thickening too quickly. 
11. Continue until all the milk is added, cooking for another 8-10 minutes until sauce coats the back of the spoon. 
12. Cook pasta in a pot of salted boiling water for 3-5 minutes until tender. Drain and drizzle with olive oil. 
13. Arrange portions of pasta on serving plates and top with spoons of truffle white sauce, butternut, sage and pecans. Sprinkle over Parmesan and serve. 

Truffle oil 

Truffle oil is made from truffle mushrooms, a tuber that grows underground amongst the roots of trees in damp areas. They’re viewed as a luxury due to their slow growth, short shelf life and inaccessibility. Sniffer dogs or pigs are often used to locate truffles thanks to their strong sense of smell, then the truffles are carefully extracted by their handler. Usually grated or sliced and added to oil to infuse through cold or warm methods, the taste of a truffles is often described as pungent, funky and earthy.  

Marmite rarebit 

Serves 8-10  

The perfect savoury bite for breakfast, brunch or tea. The unique ingredient in this recipe is marmite, but the same could be said for milk stout— thanks to its malty, tangy taste. 

Ingredients

For the cheese sauce 

1 Tbsp butter
½ tsp mustard power 
1 Tbsp flour 
½ can (16.5ml) milk stout, beer or lager of choice
1 tsp Worcestershire sauce
100g grated Cheddar, + extra for topping
1 loaf sourdough, sliced
Butter, for spreading
2 Tbsp marmite, warmed
Chives, chopped  

Method

1. Preheat oven grill. 
2. Heat butter in ‘a pan over medium until sizzling. Whisk through the mustard powder and cook for a few seconds.
3. Add the flour and whisk until smooth. 
4. Add the stout a splash at a time, whisking continuously between additions to cook the mixture. 
5. Stir in Worcestershire sauce and cook for another 5-8 minutes, until thickened. 
6. Scatter in the cheese and stir to melt. Remove and cool slightly. 
7. Butter bread, place on a lined tray and grill for 3-5 minutes to lightly toast. 
8. Remove bread and generously spoon cheese topping over each slice, spreading out evenly.
9. Coat a knife in marmite and drizzle over the toasts, then swirl through to spread. Sprinkle your last handful of cheese over the slices. 
10. Grill toasties until cheesy and melted, about 5 minutes. Keep a close eye as it burns easily.
11. Serve hot out of the oven, sprinkled with chives.

Marmite 

Made from concentrated yeast extract (a by-product of beer), marmite is thick and dark like molasses, with a salty and rich taste likened to umami flavour. Whereas Bovril is made with yeast extract and beef broth amongst other ingredients, Marmite is vegan and seasoned with vegetable juice. It also pairs perfectly with Cheddar, making it moreish and cosy. 

Also read: Marmite & Cheddar rugelach 

Bacon-wrapped chicken with aged balsamic  

Serves 4  

This one-tray meal is quick to assemble and ready in 30 minutes. 

Ingredients

1 Tbsp paprika 
2 tsp garlic powder 
Salt and milled pepper
4 sprigs thyme, leaves picked + extra for roasting
3 Tbsp olive oil 
4 chicken fillets
8 slices streaky bacon 
2 oranges, sliced 
3 baby onions, halved
Aged balsamic of Modena, for serving  

For the broccoli  

1 head broccoli, cut into small florets 
2 tsp Italian herbs 
Salt and milled pepper
2 tsp white sesame seeds, toasted  

Method

1. Preheat oven to 180°C. 
2. Combine paprika, garlic powder, salt and pepper. 
3. Drizzle oil over chicken and rub seasonings all over. 
4. Scatter thyme leaves onto the top of each breast. 
5. Wrap 1-2 bacon strips around each fillet. Arrange chicken in a roasting dish, ensuring the ends of bacon are tucked underneath the chicken to keep it from unravelling. Nestle orange slices, extra thyme sprigs and onion amongst chicken. 
6. Toss broccoli, Italian herbs and seasoning together and arrange around the chicken. 
7. Roast for 25-30 minutes, or until the chicken and broccoli are tender.
8. Serve chicken and broccoli on serving plates with onions and orange. Top with sesame seeds. Drizzle with balsamic and serve. 

Aged balsamic vinegar 

This type of vinegar is syrupy in texture, with flavours that have had time to develop into fruity and woody notes, removing some of the intense acidity usually associated with regular balsamic vinegars. Matured in wooden barrels for at least 3 years, a label “aceto balsamico di Modena” will show its authenticity. When it is aged for 12 years, the label will read “aceto balsamico Tradizionale”. 

By: Sjaan van der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Bacon-wrapped monkfish with sweet-potato mash

The post Bold recipes that pack a serious punch appeared first on MyKitchen.

The colder season’s appetite for oozing decadence is best met in the comfort of your home. From rich sauces to handmade ravioli, editor Chad January shows you how to get the better of your carb craving.

SLOW-COOKED BEEF RAGU LASAGNE 

SERVES 4-6  

TOTAL TIME 1 HR 45 MIN  

Ingredients 

800g-1kg beef neck or knuckles 
Salt and milled black pepper 
Flour, for dusting
Canola oil, for frying 
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, chopped
2 bay leaves
Handful fresh thyme
1 sachet (50g) tomato paste
2 tsp brown sugar
1⁄2 cup red wine (optional)
1 can (410g) chopped tomatoes
2 cups beef stock
1 box (250g) lasagne sheets, blanched
1 batch white sauce 
2 cups grated mozzarella
1⁄4 cup grated Parmesan
Handful fresh basil   

Method

1. Season beef well and dust in flour, shaking off the excess.
2. Heat oil in a large pot and brown beef in batches. Remove and set aside. 
3. Sauté onion and carrots for about 5-6 minutes or until golden.
4. Add garlic and herbs and fry for another 2 minutes. 
5. Stir through tomato paste, cook for 1 minute and stir through sugar. 
6. Deglaze pan with wine, if using, and stir to lift off all the bits stuck to the bottom of the pan. 
7. Add browned beef, tomatoes and stock to the pot. Simmer over a low- medium heat for 1 hour or until meat is tender and sauce has thickened and reduced. 
8. Shred meat, discard bones and toss through the sauce. Season well. 
9. Preheat oven to 180°C.
10. In a greased oven dish, alternate between layering lasagne sheets, beef ragu and 3⁄4 of the white sauce. 
11. Cover with remaining white sauce and sprinkle with cheese.
12. Bake for 25-30 minutes or until golden and cheese is bubbling.

Make these simple swaps: 

• Mozzarella for cheddar.
• Beef neck for lean beef mince or ground beef.
• Wine for beef stock (add a dash of red wine vinegar).

Mushroom and thyme pasta

SERVES 4-6 

TOTAL TIME 1 HR 20 MIN 

Ingredients 

Glug olive oil
1 punnet (180g) exotic mushrooms
1 onion, chopped
1 punnet (250g) button mushrooms, sliced
3 cloves garlic, chopped
Handful fresh thyme, plus extra for serving
3 Tbsp butter
3 Tbsp flour
¼ cup vegetable stock
1 cup cream
1 lemon, zested and juiced
Salt and milled black pepper
500g tagliatelle, farfalle or penne, cooked 

Method

1. Heat oil in a large pan.
2. Brown exotic mushrooms for about 3-5 minutes, remove and set aside.
3. Add onion and sauté for 5 minutes.
4. Add bu. on mushrooms and cook for 3-5 minutes.
5. Stir through garlic, thyme and butter and cook for 2 minutes.
6. Add flour, stir through until smooth, and pour in vegetable stock.
7. Simmer for 3 minutes then add cream.
8. Reduce heat to low and simmer gently for 6-8 minutes.
9. Stir through cooked exotic mushrooms, lemon zest and juice and simmer for another 3 minutes.
10. Season well and toss through cooked pasta. Garnish with fresh thyme before serving.

Creamy Tuscan chicken pasta

SERVES 4 

TOTAL TIME 25-30 MIN 

Ingredients 

1 pack chicken breast fillets
Salt and milled pepper
2 Tbsp smoked paprika
2 Tbsp dried mixed herbs
2 Tbsp olive oil
2 Tbsp butter
1 onion or 4 shallots, chopped
4 cloves garlic, chopped
240g sundried tomatoes
1 cup chicken stock
300g baby spinach
1 tub (230g) plain cream cheese
500g penne pasta, cooked al dente
Handful fresh basil or micro greens 

Method

1. Season chicken and rub with paprika and herbs, taking care to coat evenly.
2. Heat olive oil in a large pan and brown chicken for about 4-5 minutes per side. Chicken should not be cooked all the way through. Remove and set aside.
3. Add butter to the pan and sauté onion or shallots and garlic for 5-6 minutes.
4. Stir through half the sundried tomatoes and cook for a few minutes more.
5. Add chicken back to the pan and pour in stock. Simmer gently for about 8-10 minutes.
6. Stir through cream cheese, remaining sundried tomatoes and simmer for 3-5 minutes.
7. Fold through spinach and wilt gently. Remove from heat and season well.
8. Slice chicken and toss through sauce.
9. Serve with penne and garnish with herbs.

Spinach and feta cannelloni

SERVES 4-6 

TOTAL TIME 1 HR 10 MIN 

Ingredients 

Glug olive oil
2 onions, finely chopped
4 cloves garlic, chopped
Handful fresh thyme
2 bags (300g each) spinach or Swiss chard, finely chopped
3 discs feta, crumbled
1 Tbsp Dijon mustard
1 Tbsp chilli flakes
1 tsp smoked paprika 

For the white sauce 

¼ cup butter
¼ cup flour
3 cups milk
Pinch nutmeg
Salt and milled black pepper
250g cannelloni
3 Tbsp chopped fresh thyme
¼ cup grated Parmesan or mature Cheddar 

Method

1. Heat olive oil in a pan and sauté onions for 3-5 minutes.
2. Add garlic, thyme and fry for another 2-3 minutes.
3. Add spinach or Swiss chard to pan and wilt while stirring. Remove from heat.
4. For the white sauce, melt butter in a saucepan and whisk in flour until smooth.
5. Add milk a little at a time while stirring until thickened. Stir through nutmeg and season well.
6. Place spinach mixture into a dry tea towel and squeeze to remove excess moisture.
7. Add spinach to a bowl and stir through feta, mustard, chilli flakes, paprika and season with black pepper.
8. Preheat oven to 180°C.
9. Add ¼ cup of white sauce to a greased deep baking dish and spread to cover the base.
10. Fill each cannelloni tube with spinach and feta mixture and arrange side-by-side in prepared baking dish.
11. Pour over remaining sauce to cover cannelloni.
12. Sprinkle with thyme and cheese and bake for 30-35 minutes or until cooked through and golden. Serve hot.

Homemade pasta dough

SERVES 4-6 

TOTAL TIME 10–15 MIN PLUS 30 MIN RESTING TIME 

Ingredients 

1 cup flour 
½ tsp salt 
1 egg 
1 Tbsp olive oil 

Method

1. Place flour onto a large floured surface in a heap. Make a deep well in the centre.
2. Whisk egg and olive oil together and add to the well.
3. Using a fork, slowly work the flour into the egg, starting from the inside and moving outwards, until it starts to form a sticky dough.
4. Knead for a few seconds, adding extra flour if needed, until smooth.
5. Shape into a disc, wrap in clingfilm and set aside to rest for 30 minutes before shaping.

Classic carbonara

SERVES 6 

TOTAL TIME 15 MIN 

Ingredients 

500g spaghetti or tagliatelle
Glug olive oil
200g streaky bacon, chopped
2 cloves garlic, chopped
2 Tbsp butter
3 whole eggs
½ cup grated Parmesan
Salt and milled black pepper
2 Tbsp chopped parsley 

Method

1. Cook pasta in a pot of boiling salted water, reserving pasta water.
2. Meanwhile, heat oil in a large pan and fry bacon until crispy.
3. Add garlic and fry for another minute.
4. Add butter to the pan and, once bubbling, add cooked pasta and 3 Tbsp pasta water.
5. Whisk together eggs and half the Parmesan.
6. Add to pasta, tossing for 2 minutes. Remove from heat. The heat from the pan and pasta will cook the eggs.
7. Season well. Serve hot garnished with parsley and remaining Parmesan.

Red pepper ravioli with herby goat’s cheese filling 

SERVES 2 

TOTAL TIME 35–40 MIN PLUS 30 MIN RESTING TIME 

Ingredients 

For the pasta dough 

1 red pepper
1 batch pasta dough

For filling 

100g goat’s cheese
2 Tbsp cream cheese, softened
3 Tbsp chopped chives
2 tsp chilli flakes
Milled black pepper  

For serving 

¼ cup butter
2 cloves garlic, sliced
Handful fresh basil
1 lemon, juiced
125g red pepper pesto 

Method

1. Preheat oven to 200°C.
2. Place red pepper onto a baking tray and bake for 8-10 minutes or until blistered and well charred.
3. Place pepper in a bowl, cover with clingfilm and allow to steam (this makes it easier to remove the skin).
4. Use a sharp knife to skin the pepper and remove all seeds.
5. Blitz pepper until smooth.
6. Knead red pepper mixture into pasta dough on a lightly floured surfaced. Add more flour if needed.
7. Shape into a round disc, cover in clingfilm and rest for 30 minutes.
8. Combine goat’s cheese and cream cheese until smooth.
9. Fold through chives and chilli flakes. Season with milled black pepper and set aside.
10. Use a rolling pin to roll dough to 2cm on a floured surface.
11. Cut dough into 4 wide strips and place spoonfuls of filling onto 2 strips. Leave space between the balls of filling, as shown below.
12. Cover with remaining pasta strips and press down to enclose ravioli filling.
13. Using a round cutter, cut out ravioli and set aside.
14. Cook ravioli in a pot of boiling salted water for about 6-7 minutes. Drain and set aside.
15. Heat butter, garlic and basil in a large pan and add ravioli in batches.
16. Once butter starts to burn, add lemon juice and red pepper pesto. Toss to coat the ravioli evenly and season well.
17. Serve hot and garnished with fresh basil.

Parsley pesto pasta with lemon prawns

SERVES 4 

TOTAL TIME 35 40 MIN 

Ingredients 

4 cloves garlic, peeled
Glug olive oil
700g queen prawns, deveined
Salt and milled black pepper
2 lemons, zested
2 Tbsp smoked paprika
3 Tbsp butter 

For the pesto 

¼ cup flaked almonds, toasted
10g parsley
½ lemon, juiced
2 Tbsp grated Parmesan
½ cup canola or olive oil
500g linguine or spaghetti, cooked al dente
Pink peppercorns (optional) 

Method

1. Preheat oven to 180°C.
2. Drizzle garlic with oil, wrap tightly with foil and bake for 15-20 minutes. Set aside.
3. Season prawns well, drizzle with oil and coat well with lemon zest and paprika.
4. Heat a pan with oil and fry prawns for about 5-6 minutes per side until cooked through.
5. Add bu. er to pan and baste prawns for the last 2 minutes of cooking time. Set aside.
6. In a food processor, blitz roasted garlic, almonds, parsley, lemon juice and ¼ of the oil.
7. Add Parmesan and remaining oil and blitz to desired consistency. Season well.
8. Toss cooked pasta with rocket pesto, top with prawns and serve sprinkled with peppercorns.

Sweet potato gnocchi with burnt butter and fresh sage 

SERVES 4-6 

TOTAL TIME 1 HR 20 MIN 

Ingredients 

For the gnocchi 

¼ cup coarse salt
6 medium sweet potatoes, pierced with a fork
2 cups flour
1 tsp salt
¼ cup chopped mixed herbs (parsley, basil or sage works well)
1 egg
Canola oil, for frying
3 Tbsp butter
2 cloves garlic, sliced
Handful fresh sage
A half lemon, juiced
Salt and milled black pepper 

Method

1. Preheat oven to 200°C.
2. Scatter salt over a baking tray and place potatoes on top.
3. Bake for 45 minutes or until flesh is soft. Allow to cool slightly.
4. Scoop out the flesh and place into a bowl.
5. Add flour, salt, herbs and egg. Mix well until a smooth, soft dough forms.
6. On a floured surface, roll dough into a thin log.
7. Cut into bite-sized chunks of about 3-5cm each, making an indent with a fork on each.
8. Cook gnocchi in batches in a pot of boiling salted water for 6-8 minutes. Drain and set aside.
9. Heat oil in large pan and fry gnocchi in batches until crispy. Set aside.
10. Heat butter and garlic in the same pan and fry for 2 minutes.
11. Return gnocchi to the pan and toss through fresh sage.
12. Stir through lemon juice and toss gnocchi with butter and garlic. Season.
13. Serve while hot.

Go with the dough 

• You can use any variety of potato to make gnocchi. Roasting the sweet potato changes its colour, so if you prefer white gnocchi, use regular potato.
• Roasting potato on a bed of salt helps to remove excess moisture for fluffier gnocchi.
• Add flavour to your gnocchi by adding ground spices, fresh herbs, pestos or pastes to the dough.
• You’ll know the gnocchi is cooked when it rises to the surface of boiling salted water.

Spaghetti with garlic chilli oil

SERVES 4 

TOTAL TIME 25 30 MIN 

Ingredients 

1 cup canola oil
2 shallots, sliced or 1 onion, sliced
4 cloves garlic, sliced
2-3 dried chillies
2 Tbsp onion powder or onion flakes
2 Tbsp chilli flakes
2 tsp salt
2 Tbsp smoked or regular paprika
500g spaghetti, cooked al dente
Fresh coriander, for serving 

Method

1. Heat oil in a pan and, once hot, add shallots or onion, garlic and chilli.
2. Once bubbling, reduce heat to low and stir. Cook for about 10 minutes or until shallots and garlic have crisped.
3. Combine onion powder or flakes, chilli flakes, salt and paprika in a heatproof bowl.
4. Pour oil mixture through a sieve over the seasoning. Set shallots, garlic and chilli aside to cool.
5. Whisk oil mixture to combine with seasoning.
6. Once oil is cool, add crispy shallots, garlic and chilli.
7. Toss cooked spaghetti with chilli oil and garnish with fresh coriander before serving.

The post Rich sauces and homemade ravioli perfect for winter appeared first on MyKitchen.

Not only is bone broth a healthy source of nutrients, but it adds delicious flavour to winter dishes like this ravioli in bone-broth sauce with bacon.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
3 cups bone broth
1 tbsp soy sauce
500 g spinach and ricotta ravioli
2 tbsp olive oil
4 garlic cloves, sliced
½ red chilli, sliced
200 g packet bacon, chopped
½ cup rocket

METHOD
1. Place the bone broth and soy sauce in a large pot and bring to the boil over medium heat.
2. Add the ravioli to the broth mixture and cook according to the package time. Drain, reserving the broth for later.
3. Heat the oil in a pan over medium. Once hot, add the ravioli and pan fry for 2 minutes a side. Remove and set aside.
4. Add the garlic and chilli to the pan. Fry for 1–2 minutes until the garlic is golden brown. Remove from pan and set aside.
5. Finally, add the bacon and fry until crisp, about 8–10minutes. Return the garlic, chilli and ravioli to the pan and allow to heat through.
6. Divide the ravioli, garlic and bacon between bowls, reserving some bacon for the top.
7. Pour over the remaining bone broth, top with the extra bacon and garnish with rocket.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

If you’re really keen to see what a great impact bone broth can have on your digestive system, give our gut-healing bone broth a try.

The post Ravioli in bone-broth sauce with bacon appeared first on MyKitchen.

Meat-free Monday here we come! We’re teaching you to make pasta from scratch this week. It’s easier than you could have ever imagined! Turn it into this gorgeous sweetcorn and ricotta ravioli, and you’ll have a winning dish to serve your guests in no time.

SERVES 4 // COOKING TIME 1 hour, 30 min

INGREDIENTS
For the pasta dough
220 g cake flour (or as needed)
2 eggs
2 tbsp olive oil (or as needed)
¼ tsp salt
For the filling
2 cups corn kernels
100 g ricotta
2 eggs (1 egg for egg wash)
2 tbsp thick cream
1 tbsp chopped basil
1 tsp chopped origanum
1 tsp grated nutmeg
¼ tsp salt
¼ tsp pepper
For the sauce
½ cup dry white wine
¼ cup thick cream
60 g butter
¼ cup chopped mixed herbs
Grated Parmesan, to serve

METHOD
For the pasta dough
1. On a flat surface, sift the flour into a large pile. Make a well in the centre, roughly the size of your fist.
2. Add eggs, oil and salt to the well. Using a fork, whisk in the eggs, incorporating the flour gradually. Add more flour or oil as needed, 1 tsp at a time, to form a firm dough. Knead dough for 2–3 minutes, or until smooth.
3. Wrap dough tightly in cling film and rest in the fridge for 30 minutes.
For the filling
1. Place the corn in a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in ricotta, 1 egg, cream, herbs and spices.
2. To assemble ravioli, roll out the dough by hand or with a pasta roller until it is very thin.
3. Working on a floured surface, cut out rounds of dough about 6–7 cm in diameter. Spoon a bit of filling on to the centre of half the rounds. Moisten the edges with whisked egg and top each one with a second round of dough. Press around the edges to seal.
4. Working in batches so as not to crowd the pot, boil the ravioli for 7–8 minutes, until tender. Drain and transfer to serving dishes.
For the sauce
1. In a pan over medium heat, simmer wine until reduced slightly, about 2 minutes.
2. Add cream and butter and simmer until thickened, 3–5 minutes, whisking constantly to prevent cream scorching.
3. Stir in the chopped herbs. Spoon over the ravioli and top with Parmesan.

The post Sweetcorn and ricotta ravioli in white-wine cream sauce appeared first on MyKitchen.