Faster pasta

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This was published 11 years ago

Faster pasta

By Caroline Velik

I'm always on the lookout for quick and easy pasta recipes. Gnocchi is a family favourite. When I'm short on time, this ricotta gnocchi is perfect. They're delicate, soft pillows that melt in your mouth and are unbelievably easy to make. A simple sauce from three ingredients and dinner's done.

Another speedy pasta trick is to use Asian wonton wrappers for making ravioli. These are found in the refrigerated section of Asian grocery stores. It removes all the effort of making handmade pasta.

No need for a pasta machine ... pumpkin ravioli made using wanton wrappers.

No need for a pasta machine ... pumpkin ravioli made using wanton wrappers.Credit: Marina Oliphant

For a classic filling, try silky-smooth pumpkin with an added hit of flavour from crushed amaretti biscuits.

And I always keep my pantry stocked with tinned tomatoes, anchovies, capers, dried tomatoes and olives, which can be combined for a last-minute, flavour-packed puttanesca.

All three recipes are so quick and easy, dinner will be served in no time at all.

Pumpkin ravioli with burnt-butter sauce

No need for a pasta machine for these. Amaretti biscuits make a surprise addition to the filling.

500g peeled butternut pumpkin, cut in large dice
6 amaretti biscuits, crushed
1/2 cup fresh breadcrumbs
Freshly grated nutmeg
Sea salt and black pepper
600g packet square wonton wrappers
1 egg, beaten
100g butter
Handful sage leaves
1/2 cup fresh walnut pieces
1 lemon, to squeeze
Freshly grated parmesan cheese, to serve

To make filling, cook pumpkin in a steamer or microwave until soft. Place over a sieve to allow any excess liquid to drain. Mash pumpkin or puree with a stick blender and mix with amaretti biscuits, breadcrumbs, nutmeg and season with salt and pepper. Place wonton wrappers on kitchen bench in a single layer. Place a spoonful of filling in the middle. Brush beaten egg around the edges and cover with another wonton wrapper. Press to seal edges and remove any air by gently pressing with a cupped hand. Cut with a ravioli cutter, or use a knife to trim the edges.

To cook ravioli, drop into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after 2-3 minutes. Place in a warmed bowl and continue until all the ravioli are cooked. Melt butter in a large pan and fry sage leaves and walnut pieces until fragrant and crisp. Place ravioli in pan and gently toss to coat. Squeeze over lemon juice and serve with freshly grated parmesan.

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Makes about 40 ravioli, serves 6

Ricotta gnocchi

These delicate, fluffy gnocchi are much easier and quicker than traditional potato gnocchi, and best made with good-quality fresh ricotta.

500g fresh ricotta
2/3 cup grated parmesan cheese, plus a little extra to serve
2 large eggs, beaten
1 tsp salt
1 cup plain flour, plus extra if required
1 tbsp olive oil
2 garlic cloves, finely chopped
2 punnets cherry tomatoes, quartered
1/2 cup basil leaves, torn

Place ricotta in a fine sieve over a bowl for 30 minutes to drain off any excess liquid. Place drained ricotta in a bowl with grated cheese, eggs and salt. Add flour and mix to form a dough. Add a little extra flour if the dough is too sticky and wet. Be careful not to overwork. Divide dough into quarters and gently roll into two-centimetre-diameter logs on a lightly floured surface. Cut into two-centimetre pieces and gently place on a lightly floured tray. Press down with back of a fork to make indents in each gnocchi. Continue with remaining dough.

To make the sauce, heat oil, add garlic and cook for a few minutes over medium heat. Add tomatoes and basil, cook until hot, then reduce to low and simmer for eight minutes. To cook gnocchi, drop into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after one or two minutes. Place in a warmed bowl, top with some tomato sauce and gently mix. Serve with a little extra parmesan.

Serves 4

Spaghetti puttanesca

This homestyle sauce, made with pantry staples, has its origins in Naples.

1 tbsp olive oil, plus extra
1 brown onion, diced
1 red chilli, deseeded and chopped
4 anchovy fillets, chopped
400g tin chopped tomatoes
200ml tomato passata
200ml water
1 tbsp small salted capers, rinsed
1/2 cup sun-dried or semi-dried tomatoes
2 tbsp small black olives
500g dried spaghetti
Sea salt and black pepper
Freshly grated parmesan cheese

Heat oil in a frying pan and saute onion. Add chilli, anchovies, tomatoes, passata, water, capers, sun-dried tomatoes and olives and cook over a medium heat for 15 minutes, stirring occasionally. Cook pasta in a pot of boiling salted water until al dente. Drain, reserving half a cup of pasta water. Add salt, pepper and a glug of olive oil to the sauce. Lighten with a little pasta water, if needed. Add pasta and toss. Serve with parmesan.

Serves 4

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