- 500 g flour
- 6 free-range eggs
- 1 T olive oil
- ½ t salt
- semolina flour, for dusting
- 6 small parsnips
- 2 T olive oil
- 60 g butter
- 30 g pine nuts
- 10 g sage leaves
- 1 clove nutmeg, freshly grated, for sprinkling
Place the flour on a clean work surface then create a well. Add the eggs to the well then carefully incorporate into the flour, with the oil and salt, until a dough begins to form.
Knead the dough until supple, then cover with clingfilm and refrigerate for 20 minutes.
Dust the work surface with semolina flour then, using a rolling pin or pasta-rolling machine, roll out the pasta dough to your desired thickness.
Using a flower-shaped cookie-cutter, cut out flower shapes from the dough.
Place a saucepan of water over a high heat. Add a little salt then bring to the boil. Add the pasta cutouts then cook for a few minutes, until al dente.
Cut the parsnips into fairly thick slices then rub with olive oil and place on a ridged pan over a high heat. Cook until char lines appear on either side.
Place the butter in a pan over a medium heat. Once melted, add the pine nuts and sage leaves then cook until evenly coated and golden brown.
Toss the cooked pasta with the sage butter and pine nuts then spoon over the char-grilled parsnip.
Serve immediately with a sprinkle of grated nutmeg.
Cook's tip: Make parsnip ravioli by creating slightly larger pasta shapes, each filled with a teaspoon of parsnip mash. Place the mashed vegetable in the middle of each pasta flower then brush the edges of the pasta with beaten egg. Top with another pasta cutout and seal before cooking as usual.
Per serving: 3579.5kJ, 25.2g protein, 37.5g fat, 113g carbs