BOBOTIE-FILLED DUNE SAGE RAVIOLI

A fragrant bobotie filling stuffed into herbaceous ravioli pasta dough and finished off with burnt butter and dune sage.

SERVES 2

DIFFICULTY: MODERATE

PREPARATION TIME: 1 HOUR

COOKING TIME: 45 MINUTES

RECIPE DEVELOPED BY:

Isabel Grobler – ICA 3rd-year student, specialising in Media Communication

STYLING & PHOTOGRAPHY:

Isabel Grobler – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

Jennifer Keenan – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

Fairview Primo Pinotage 2019

For the pasta, combine the flour, salt and turmeric in a large bowl. Make a well in the centre.
Pour the eggs and egg yolk into the well and with a fork gently start from the inside out and swirl the flour into the egg until it starts to come together to form a dough.
Turn the dough out on a clean surface and knead until smooth and elastic, 8-10 minutes. Refrigerate for 30 minutes.
Place the dune sage leaves onto a piece of paper towel and into the microwave for 10 seconds to dry. Set aside.
For the bobotie filling, heat the olive oil in a large pan. Add the red onion, carrot, garlic and bay leaves and sauté until tender, 8-10 minutes.
Add the spices and tomato paste and fry for 3 minutes.
Add the beef mince and allow to brown. Stir in the chutney and jam and set aside.
Roll the pasta dough through a pasta machine until it reaches the thickness on the 5th setting. Arrange the dried dune sage over half of the pasta sheet.
Using a damp paper towel, dry the other half of the exposed pasta sheet and fold it over the dune sage leaves. Lightly roll over the dough with a rolling pin to laminate the leaves between the pasta layers.
Using the pasta machine, roll the pasta out further until the 8th setting is reached.
Using a 5-6cm round cutter, cut rounds from the pasta dough. Place a teaspoonful of the bobotie filling on one round of pasta.
Moisten the edges lightly with some water and place a second round of pasta on top. Seal the edges with a fork. Repeat with the rest to form all the ravioli.
Bring a large pot of salted water to a boil and cook the ravioli for 3 minutes. Refresh in cold water.
To serve, brown the butter in a large pan until golden brown. Add the dune sage and sage. Add the ravioli and toss to coat.
Serve the ravioli with the butter it was cooked in. Top with toasted walnuts and some grated hard cheese.

TIP: To save time, the pasta dough can be made ahead of time and rested in the fridge overnight. Simply roll the pasta and add the dried dune sage the next day.

WINE PAIRING: Fairview Primo Pinotage 2019

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