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3 Glorious Pasta Dishes To Make This Weekend

Gnocchi With New-Season Green Peas and Ricotta Salata

Serves 4


300g new-season green peas

200ml vegetable stock

1 garlic clove, finely sliced

1 shallot, finely sliced

10g flat parsley leaves

1 tbsp good quality extra virgin olive oil, such as Frantoio Bianco

100g grated parmesan

150g ricotta salata

700g of potato gnocchi

Salt and pepper, to taste


Add a tablespoon of the olive oil to a pan on low heat and sauté the garlic and shallots until soft (but without any colouration). Add 200g of peas and cover with the vegetable stock.

Season with salt and pepper and bring to the boil.

Leave to simmer for 2 minutes, then transfer the mixture into a blender.

 Add the parsley leaves and blend to a smooth purée. Season again with salt and pepper if needed.

At this stage, you can add a small pinch of sugar if the fresh peas are missing their usual sweetness. 

Bring a large pot of water to a boil and season with salt.

Blanch the remaining peas for a few seconds before setting them aside. Add the gnocchi to the pan, turn down the heat, and leave to simmer for 2 minutes.

While the gnocchi are cooking, warm the pea purée in a separate saucepan, adding the blanched peas. When ready, stir the gnocchi through the sauce.

Add the grated parmesan and mix once more before serving in a bowl. Finish with a further drizzle of olive oil and freshly grated ricotta salata.

Classic Pappardelle Bolognese

Serves 6

IngredientsFor the sauce:

1kg minced beef

25ml olive oil

100g carrot, diced into 1cm pieces

100g onion, diced into 1cm pieces

100g celery, diced into 1cm pieces

14g Maldon salt

3g black pepper

750ml chopped tomatoes

250g tomato passata

400ml water

10 bay leafs

100ml red wine

For the pasta:

300g plain flour

3 whole eggs

A pinch of salt


Preheat a saucepan and add some olive oil. Once hot, add the minced beef and fry until brown.

Season with the Maldon salt and black pepper. Add the carrot, onion and celery and cook until soft.

Add the red wine and cook until evaporated completely, then pour in the chopped tomatoes, passata, water and bay leaves. Increase the heat until boiling, then reduce to a simmer and cook for two hours until the meat is tender and the sauce has thickened.


While the sauce is cooking, prepare your work surface for the pasta – a wooden board works best. Pour the flour onto the wooden board and create a hole in the middle.

Add the eggs and a pinch of salt. Mix together and knead into a smooth dough.

Leave to rest for 30 minutes. Roll out the dough until 1.

5mm thick. Cut into strips 3cm wide.

Bring a large pot of salted water to the boil. Add the pappardelle, and cook for two minutes or until al dente.

Drain and toss with the bolognese sauce.

Burrata Ravioli with Datterini Tomato, Toasted Pine Nuts  Basil 

Serves 4

IngredientsFor the sauce:

250g burrata, finely cut

500g Datterini tomatoes (or cherry tomatoes)

A handful of toasted pine nuts

10 fresh basil leaves

1 tbsp plain flour

100ml extra virgin olive oil

Freshly grated parmesan


For the pasta:

300g plain flour

3 eggs


1 tbsp extra virgin olive oil


Mix the pasta ingredients by hand until smooth.

Wrap in cling film and leave the dough to sit in a cool, dry space for 30 minutes before rolling out thinly, until about 0.7mm thick.

Cut the dough into squares that are roughly 4 inches by 4 inches. Fill each square with 25g of fresh burrata, then fold it in half into a triangle.

Pinch the edges together until securely closed. Set aside.


Blend the tomatoes for a few seconds until in rough pieces. Put the mixture through a strainer, collecting the juice in a bowl.

Add the olive oil and one tablespoon of plain flour to a pan and sweat down on a gentle heat. Pour in the juice from the Datterini tomatoes, and allow to simmer until thickened.

 Take the sauce off the heat and allow it to cool.

Add the raw, solid Datterini tomatoes pieces and 10 basil leaves to the sauce.

Mix together and season to taste. Meanwhile, bring a large pot of salted water to the boil.

Add the ravioli, and cook for two minutes. Drain the pasta and slowly mix into the sauce.

Sprinkle with parmesan and toasted pine nuts.