content image
Prep
45 minutes
Total
1 hour 10 minutes
Serves
or 4 as a starter
USMetric

ingredients

Ingredients checklist
For the pasta dough
For the filling
For the ‘nduja cider sauce
To garnish

‘Nduja ricotta ravioli, with ‘Nduja cider sauce

‘Nduja is the star of this punchy ravioli dish, thanks to the rich and creamy ‘nduja filling and mouthwatering ‘nduja and cider sauce. Perfect as a date night dish for two, or as a starter for 4.

  1. Start by making the pasta dough. Add all ingredients except the semolina flour to a food processor and pulse until starting to come together. Tip the mix onto a lightly oiled surface and push together until it comes together nicely into a ball. Add a touch more oil if dry. Knead for 3 minutes until smooth, then wrap tightly in cling film and place in the fridge for an hour. 
  2. While the dough rests, make the filling by adding all filling ingredients to a bowl and stirring until well combined. Place in the fridge.
  3. While the dough and filling are in the fridge, it’s time to get the sauce going. Gently sauté the finely diced shallot in a tablespoon of extra virgin olive oil for 5 minutes until translucent. Stir through the paprika and Nduja, breaking up any clumps. It should melt through the onions nicely. Then, add the cider and cook for 2 minutes on a medium heat. Add the chicken stock and bring to the boil. Once boiling, reduce heat to very low, cover, and simmer until ready to serve. 
  4. After one hour, remove the dough from the fridge. Divide the mix into four. Cover three portions so that they don’t dry out. Roll out the remaining portion until thin - use a pasta machine if you have one, or a rolling pin on a floured surface if not. Repeat with the remaining portions. 
  5. Cut each sheet of pasta in half and lay strips next to each other. Using a tablespoon measure to ensure consistency, scoop out filling and dollop a tablespoon at a time down the centre of one of the sheets of pasta, each dollop about 2 inches apart. Using a pastry brush, gently wet the dough around each dollop of filling. Place the other strip of dough directly on top. Gently press around the filling to remove any air bubbles. Then, firmly press on the top sheet of pasta around the filling until each is tightly sealed. Repeat until all filling is used. 
  6. Using a ravioli stamp (or a wine glass if you don’t have a stamp), press firmly on the dough around each piece of filling, creating individual ravioli. Dust each with with semolina flour and place to one side. 
  7. Bring a large pan of salted water to the boil and gently add the ravioli. Reduce heat to medium and cook for 4-5 minutes, until the dough is cooked through. Carefully drain.
  8. To plate, add the desired amount of ravioli to each bowl. Cover in half a ladle of the Nduja cider sauce and garnish with fresh rocket.