Goats Cheese, Black Ravioli, Pumpkin with Chorizo Salsa Safari Recipe

The Safari Recipe Ingredients for our Goats Cheese, Black Ravioli, Pumpkin with Chorizo Salsa Ravioli By Chef Francios of Duba Explorers Camp

For the Pasta

• 200g all-purpose flour
• 2 large eggs
• 4 teaspoons black food colouring
• 1/2 teaspoon salt
• 50 ml olive oil

Pumpkin and Goats Cheese Filling

• 300g pumpkin, diced
• 4 cloves garlic, peeled
• olive oil for roasting
• 100g goats cheese

Blue Cheese Cream

• 30g blue cheese
• 100ml cream

Chorizo and Corn Salsa

• 2 large ripe firm tomatoes, flesh removed from seeds and diced into ½ cm cubes
• 1 red onion, finely diced
• 100g Chorizo sausage, diced and fired till crispy in a pan
• 100g cooked corn
• 5 stalks coriander, stem removed and diced
• salt and black pepper to season
• 1 pack micro herbs

Method

1. Step 1
   On a large, clean work surface, pour flour into a mound. Make a well in the centre about 8 cm wide. Pour eggs, squid ink, olive oil and salt into well and, using a fork, beat thoroughly.
2. Step 2
   When combined, gradually incorporate the flour into the eggs until the dough has formed. Knead until the dough is smooth. Wrap a ball of dough tightly in plastic wrap and rest on the countertop for 30 minutes.
3. Step 3
   For the Pumpkin and Goats Cheese Filling, spread diced pumpkin and garlic onto a baking tray and drizzle with olive oil. Roast until caramelised, about 30 minutes at 180 deg.
4. Step 4
   Remove from oven and transfer roasted pumpkin and garlic to a bowl. Add remaining ingredients and mash together with a fork until smooth and creamy. Season to taste and set aside.
5. Step 5
   Cut the dough into 3 equal parts. Set pasta maker to widest setting and pass dough 3 times through the machine at this setting. Narrow the setting by 1 notch and repeat. Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness. The last notch is usually ideal. Lay sheets on a lightly floured bench, place teaspoon amounts of the Pumpkin and Goats Cheese Filling along with the pasta sheets, about 7cm apart. This should make two sheets of 8 ravioli.
   Brush some water around each teaspoon of filling. Roll the remaining 2 portions of dough through the pasta machine into 2 long sheets and lay a second pasta sheet on top of the sheets of filling, pressing around each spoonful to seal.Cut each ravioli with a 6cm round pastry cutter and ensure edges are completely sealed.Add ravioli to boiling water in batches and cook until al dente, about 3 minutes. Remove from water and strain.
6. Step 6
   Add the cream and blue cheese to a small saucepan and bring to a boil, reduce heat and let the sauce reduce by half. Set aside.
7. Step 7
   Mix all the salsa ingredients together in a bowl and season.
8. Step 8
   To Plate, spoon the blue cheese cream on the bottom of the plate, place ravioli on top and spoon over 2 tablespoons of the salsa mix, garnish with micro herbs.