WINE PAIRING:

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

Fairview Primo Pinotage 2019

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

PASTA

  • 250ml (1 cup / 250g) bread flour
  • pinch of salt
  • 30ml (2 tbsp / 30g) ground turmeric
  • 2 large eggs
  • 1 egg yolk
  • 250ml (1 cup) dune sage leaves

BOBOTIE FILLING

  • 45ml (3 tbsp / 45g) olive oil
  • 1 medium red onion, finely chopped
  • 1 medium carrot, finely grated
  • 2 cloves garlic, finely chopped
  • 2 bay leaves
  • 30ml (2 tbsp / 30g) garam marsala
  • 30ml (2 tbsp / 30g) ground turmeric
  • 30ml (2 tbsp / 30g) ground cumin\30ml (2 tbsp / 30g) tomato paste
  • 500g beef mince
  • 125ml (½ cup / 125g) apricot chutney
  • 45ml (3 tbsp / 45g) apricot jam

TO SERVE

  • 60ml (¼ cup / 60g) butter
  • 10 dune sage leaves
  • 6 sage leaves
  • 60ml (¼ cup / 60g) walnuts, toasted
  • a handful of grated hard cheese