Neil Rankin’s Beef Fat Pesto Ravioli
Chef, cookery writer and restaurateur Neil Rankin has a new take on pasta and pesto ravioli and it involves beef fat!
Ingredients
For the pasta:
- 5 eggs
- 500g 00′ flour
For the ravioli:
- 50g pine nuts
- 50ml olive oil
- 1 garlic clove
- 1 bunch basil
- Small handful chopped parsley
- 1 lemon
- 40g Parmesan
- Salt to taste
- 200g aged beef fat (should be free from your butcher or close to free)
Method
To make the pasta: mix the eggs and flour together until combined in a food processor. Set aside in fridge to rest for at least an hour.
For the pesto: render the aged beef fat by heating in a pan over a low heat until the fat turns golden. Strain the fat and allow to cool.
Toast the pine nuts in a pan over a low heat, blitz with all the other pesto ingredients in a mixer and slowly add oil. Once the beef fat is cool, mix 1 part fat to 1 part pesto and set in small round moulds then freeze.
Roll out the pasta dough and cut into squares. Place a frozen pesto mould on each square, egg wash the outside and cover with another square. Cut a round shape using a round cutter.
Place the ravioli in salted, simmering water and cook until the pasta is cooked and pesto is soft. once cooked, grate parmesan and drizzle with olive oil and a touch of black pepper.
Ingredients
For the pasta:
- 5 eggs
- 500g 00′ flour
For the ravioli:
- 50g pine nuts
- 50ml olive oil
- 1 garlic clove
- 1 bunch basil
- Small handful chopped parsley
- 1 lemon
- 40g Parmesan
- Salt to taste
- 200g aged beef fat (should be free from your butcher or close to free)
Method
To make the pasta: mix the eggs and flour together until combined in a food processor. Set aside in fridge to rest for at least an hour.
For the pesto: render the aged beef fat by heating in a pan over a low heat until the fat turns golden. Strain the fat and allow to cool.
Toast the pine nuts in a pan over a low heat, blitz with all the other pesto ingredients in a mixer and slowly add oil. Once the beef fat is cool, mix 1 part fat to 1 part pesto and set in small round moulds then freeze.
Roll out the pasta dough and cut into squares. Place a frozen pesto mould on each square, egg wash the outside and cover with another square. Cut a round shape using a round cutter.
Place the ravioli in salted, simmering water and cook until the pasta is cooked and pesto is soft. once cooked, grate parmesan and drizzle with olive oil and a touch of black pepper.
