The Kitchen Playground

First post-orthodontic shock budget meal

Apr 18th, 2008 by Dani

I’m getting right into the swing of this, I estimate that this meal cost around $4 in total. Not bad for a meal for four. I should say thanks to Rhonda for the inspiration. Factors that kept the price really low included;

buying the marinara in bulk and using only 250g for this meal
buying close to expiry goats milk for $1.60 per litre, making yoghurt from that and cheese from the yoghurt
buying bulk flour to make the pasta
buying local mushrooms and garlic from the farmer’s market
buying parmesan from a local wholesaler

The only anti-cheap factor is the eggs but I will not buy cruelty eggs. No way, no how. Anyhoo, enough obsessing about the budget for now and onto the meal…

Seafood and yoghurt cheese ravioli with mushroom sauce.
250g good quality marinara mix
yoghurt cheese
300g flour
3 eggs
10ml olive oil
For the Sauce:
8 or so mushrooms
2 cloves garlic
2 anchovies
dob of butter
dash cream
grated parmesan

Combine flour, eggs and oil and knead well. In the thermomix, combine for 5 seconds on 7 and then knead for 2 minutes. Remove and run through pasta machine several times, decreasing width of rollers every time, until you have a smooth, thin, sheet of pasta. Well several actually, it sure does stretch a long way. Lay them out on a floured bench. Don’t forget the flour or it will stick.

Make little mounds of about a tablespoon of marinara on the pasta at intervals. Add a teaspoon of yoghurt cheese. Lay another sheet on top. Press around the edges of each mound to seal and cut in between. Lay on a lightly floured surface to dry.

To cook the ravioli, place in a pot of boiling water for about five minutes.

To make sauce:
Melt butter in pan. Add everything else except parmesan. Saute for about 5 minutes. Serve over pasta and sprinkle with parmesan.

After the first pass through the pasta machine