Ratatouille

Ingredients:

• Red onion                                          1/2
• Capsicum red                                     1/4
• Capsicum yellow or green                   1/4
• Eggplant                                             50g
• Oil                                                     20ml
• Garlic                                                 1 clove
• Roma tomato into concassé                100g
• Zucchini green                                    50g
• Tomato paste                                     20g
• Basil                                                   1 sprig
• Oregano                                             1 sprig
• Seasoning                                           to taste

Method:

1. Cut vegetables into large Macédoine.
2. Fry off eggplant at a high heat in oil in a pot and remove to the side when sealed.
3. Sweat off onions and garlic,add tomato paste,capsicums and oregano making sure to sweat out.
4. Add diced Roma tomato,zucchini and eggplant,add any water needed to deglaze.
5. Season and add basil Chiffonnade last.Serve hot.

Fettuccini & Ravioli

Ingredients:

• Eggs 2+1 for egg wash
• Flour Bakers                  300g
• Salt                                1 pinch
• Mushroom Button          100g
• Oil olive                         1 tblsp
• Olive's kalamata pitted   40g
• Sage                              2 sprigs
• Spinach baby                 100g
• Basil                              2 sprigs
• Butter                            30g
• Cheese parmesan          50g
• Cheese ricotta               100g

Method:

1. Sieve flour and salt together.
2. Make a well add 11/2-2 eggs ad olive oil.
3. Gradually combine and work into a smooth dough.
4. Rest dough for 15 min in the refrigerator then take out and roll out with a rolling pin.
5. Laminate the dough by rolling out at largest space on the pasta machine.Roll out and fold again and again for 5 times.The dough should end up pale,very smooth,silky and firm to show that the flour has well absorbed into  the egg.
6. Hang cut pasta sheets to dry or place flour/semolina between layers.
7. Pasta can be dried or refrigerated and cooked within hours in boiling salted water.The pasta will grow from 1/3 to 1/2 the size again once boiled to al dente.
8. Can be stored once cooked by refreshing immediately and coated with oil.

NB: additional ingredients can be used to make fillings for the ravioli.