for 4 people

Fennel

1 tbsp	olive oil
2	shallots, finely chopped
500 g	fennel
¾ dl	white port
1 tsp	salt
a little	pepper

Filling

50 g	salted, roasted pistachios, finely chopped
100 g	Mortadella sausage in slices, finely chopped

To shape

4	rolls of pasta dough (each approx. 120 g)

Ravioli

salted water, boiling

Port foam

100 g	crème fraîche
2 tbsp	white port
1	organic lemon, use a little grated zest and 1 tbsp of juice
¼ tsp	salt
a little	pepper

To serve

2 tbsp

salted, roasted pistachios

How it's done

Fennel

Heat the oil in a pan. Add the shallots and fennel, sauté for approx. 5 mins., season. Pour in the port, cover and simmer for approx. 10 mins. until just soft. Remove the lid, reduce the liquid completely. Transfer everything to a measuring cup, puree, leave to cool.

Filling

Mix the pistachios and Mortadella with the fennel, divide into 4 equal portions.

To shape

Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 10 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges down firmly, pressing out any trapped air, cut out ravioli using an oval corrugated cutter (approx. 7 cm in diameter), place on a sheet of baking paper. Make more ravioli using the remainder of the pasta and filling.

Ravioli

Preheat the oven to 60 °C, warm the platter and plates. Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well and keep warm.

Port foam

Place the crème fraîche in a pan along with all the other ingredients up to and including the pepper, bring to the boil. Remove the pan from the heat, froth up using a hand blender.

To serve

Plate up the ravioli, drizzle with the port wine foam, sprinkle with the pistachios.

Show complete recipe