Anna Simon is known for her delicious pasta.
And the chef stopped by Sunrise on Sunday, sharing the secret to her perfect pasta, with three different types of fillings.
The iconic chef showed how to make three different kinds of fillings: ricotta ravioli, spinach and cheese mezza luna and traditional pork tortellini.
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Simon is known for her appearances on The Chef’s Line and Dishing It Up.
Recipes below:
Pasta Dough
1 egg to every 100g of 00 Flour
plus 1 egg yolk
On a workable space add pasta flour to and make a well in the centre of the flour and add the whole eggs and egg yolk.
Use a fork to beat the eggs into the flour, pulling in flour from the sides. Continue mixing the eggs with the flour until you’ve produced a dough.
Knead the pasta for about 10 minutes—until the dough ball is smooth and elastic.
Cover and let the dough rest for at least 30 minutes before rolling.
Pasta Fillings
Tortellini in Brodo (Chicken Broth)
300g pork loin
300g mortadella
300 prosciutto
400 Parmigiano Reggiano Cheese finely grated
3 whole eggs
1 whole grated nutmeg
Instructions
Cook pork loin in a pan with butter, garlic clove and sprig of rosemary. Once cooked cut the pork loin to large pieces.
Using a food grinder, grind the cooked pork loin, prosciutto, and mortadella making into a smooth paste. This may need to be processed a few times to achieve this consistency.
To the ground meat, add: finely grated Parmigiano cheese and the nutmeg. Mix thoroughly.
Taste for salt. Add a pinch if needed. Then add the eggs and mix.
Mezza Luna (Half Moon) with Tomato Sauce
500g ricotta
1 cup of spinach (frozen thawed & squeezed or cooked fresh)
1/2 cup Parmesan Cheese
1 egg
Salt & Pepper
Nutmeg
Tomato Sauce
2 tins of peeled tomatoes
1 onion
2 stalks of basil
3 cloves of garlic
Pinch of sugar
Salt & Pepper
In a pot with olive oil place one onion chopped in half, basil stalks and garlic cloves. When oil starts to sizzle add tins of tomato’s with one tin full of water. Add a pinch of sugar, salt and pepper. Allow simmer for at least an hour. Onion and garlic will become super soft and the flavour will be throughout the sauce.
Ricotta Ravioli
Filling
300g Ricotta
50g Parmesan, finely grated
1 tbsp lemon juice
Zest of a lemon
Salt to taste
Drain moisture from your ricotta and place in a bowl. Stir until smooth in texture.
Add the Parmesan, lemon juice and zest and mix well. Season with salt to taste. Transfer to a piping bag and dollop the required amount on pasta and cut in desired shape.
Burnt Butter Sauce
100g salted butter
10 sage leaves, torn
Crushed roasted pistachios
Freshly ground black pepper & salt to taste
Over low heat, melt the butter with the sage in a small saucepan until the butter is lightly golden. Remove sage and set aside for later.
Continue to cook until the butter is golden brown. Add a small ladle of boiling salted water from your pasta.
Add stir through.
Add Parmesan and garnish with sage and pistachios to serve.