Camembert Ravioli with a Port, Cranberry and Pancetta Sauce

Camembert Ravioli with a Port, Cranberry and Pancetta Sauce

Ravioli that oozes with camembert cheese which is accompanied with a sticky, sweet and salty sauce.

Ingredients:

  • 100g plain flour
  • 1 egg
  • 100g Pancetta
  • 100ml Port
  • 2 tbsp cranberry sauce
  • 200g Camembert, deskinned

Serves 2

Method:

  • To make the ravioli mix the 100g of plain flour and the egg in a bowl  and knead together until smooth.
  • Run the pasta through the pasta machine starting on the thickest size lowering to the thinnest.
  • Cut in to circles using a ravioli cutter or cookie cutter and place a small piece of camembert in the middle.
  • Run a damp finger around the edge of the pasta and place another piece and seal by pressing together.
  • In a pan fry the pancetta until it is crispy then  add 2 tbsp of cranberry sauce followed by 100ml of port then reduce the sauce until it is thick and sticky
  • While reducing, place the ravioli in a pan f simmering water and cook for 3-4 minutes.
  • Serve the ravioli with the sauce on top.

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