- Polenta Ravioli Mix:
- 300g polenta
- 300g aged parmesan
- 2500ml water
- 100g butter
- 50ml of olive oil
- Pasta:
- 200g flour
- 9 egg yolks
- Artichokes
- Oven dried tomato
- Truffles
Polenta Ravioli
Polenta Ravioli
Limewood Hotel's head chef, Luke Holder shares his recipe for polenta ravioli with pasta.
Ingredients
Method
Polenta Ravioli Mix:
Bring the water to the boil and then sprinkle in the polenta, cook out for 1 hour then blend with the parmesan, butter and olive oil. Pass and set in fridge within piping bags.
Pasta:
Mix the eggs with the pasta flour, form a dough allow to rest.
Roll out the pasta. Cut the end off the piping bag and pipe a 1cm thick line of chilled polenta mix along the center of the rolled pasta sheet.
Roll the sheet over and seal the pasta. Pinch at 1cm intervals. Cut using a fluted cutter through the pinched pieces.
Boil the pasta for 2 minutes in seasoned water.
Bring a little bit of water with the truffle butter to the boil, to form an emulsion.
Dress with the cooked artichokes and oven dried tomato. Shave liberally with truffles.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
