A few weeks ago I was scouting around for high quality free range mince to make kofta’s. I found some lovely local hormone-free premium lamb and beef mince to use, but there, sitting in the corner of the cabinet was a lovely little package of free range, hormone-free turkey mince.
I never buy turkey. I have always felt it was the Lady Gaga of the poultry world; stringy, flavourless, over-rated and a little bit weird. I don’t get excited about Christmas turkey; it’s usually some nasty Ingham GMO fed bird. Poor turkey.
I think the only time I was pleasantly surprised by turkey was in Bali at The Grocer and Grind; turkey bacon on the side with avocado eggs. Yum.
So I decided to buy the turkey mince to see if I should reform my opinion of this gigantic bird. I did consider trying Yotam Ottolenghi’s turkey courgette burger patties, but I settled on Turkey Spring Onion Ravioli.
Turkey Spring Onion Ravioli- Serves 5-6Pasta
- 400g of spelt flour (or plain flour)
- 4 free range eggs
- 3 large spring onions, finely diced
- 400g of free range lean turkey mince (hormone free)
- 4 garlic cloves, finely diced
- 1/2 cup of grated parmesan cheese
- salt and pepper to taste
- Put your food processor bowl on a set of scales and tare the weight to 0g. Add your chosen serving of flour and crack your eggs into the bowl. Take note of the weight of the eggs. If they are a little over the above estimates, you may need to add more or less flour.
- Blitz together your ingredients, they should form a sticky ball in the processor. Remove the dough and kneed on a floured surface for a minute. The dough needs to have elasticity but not be too sticky. If it has very little resistance then you will need to add another egg and gradually add more flour until you have the desired consistency, which means you will have a larger serving.
- Cover the dough with cling wrap or in an airtight container and chill in the fridge for an hour.
- Divide your dough in half for 2 serves, quarters for 4 serves and eighths for 6 serves. You will need to keep it tightly covered so it doesn’t dry out.
- Take your first portion of the dough and flatten with your hands, lightly dust with flour and take through the lowest setting (usually marked as ’0′) on your pasta machine. Fold the dough over and roll it through again. Repeat this step at least 10 times on the first setting. This process is called laminating. You’re stretching the gluten in the pasta to achieve a silky smooth texture.
- Increase the pasta machine setting to the next level (1), fold your dough again, flour and continue to laminate the pasta into long sheets. I usually repeat this about 5 times per setting until I have the desired thickness of pasta. My machine has 0-9 setting and I usually don’t go passed level 7. You will not need to flour your pasta sheet after every roll, only when it feels sticky. Too much flour will make the texture crumbly.
- Now that you have a long sheet of pasta, dust it with flour and place between baking paper.
- Combine all your filling ingredients. Spoon your filling onto the pasta, evenly spacing along the sheet length. You can trim your sheets down if you wish, however I try to minimise the wastage.
- Dip your finger in a little water and moisten the pasta around the filling. Get another sheet of pasta and lay it over the filling. Working from the end, slowly push the pasta together, working around the filling, pushing out any air. It helps to cup around the filling.
- Using a pastry or ravioli cutter trim the pasta edges, dividing into individual parcels. Ensure the pasta is seal correctly and place onto a floured tray in the fridge until ready to cook.
- To cook the ravioli, plunge into boiling salted water for about 3-5 minutes. Cooked ravioli should float. Drain and toss your ravioli through your sauce and serve with basil and fresh grated pecorino.