Egg Florentine pasta

tilly gander compton

tilly gander compton from archbishops in Canterbury 2018 finalist

i was inspired to make this when i made just a simple ravioli with tomato and basil.So i decided to put one of favourite things to eat into a pasta dish. I went to my local farm shop Macknade and bought all my produce for this dish.


For the pasta, Make a well in the centre and break in the eggs. With a fork or with your hands, gradually mix the flour with the eggs to form a soft dough. Knead the dough for 5 minutes, or until smooth. Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes.
Flour the pasta machine with flour and divide the pasta into 4 equal pieces. Starting at the lowest (thickest) setting, feed one piece of the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.
Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. The pasta should be quite thin, but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear. Repeat with the other pieces of dough. Once the pasta sheets have reached the ideal thickness, dust with semolina and set aside.
For the spinach and quail egg filling, chop the garlic and onion the fry in a pan with some olive oil until goes golden brown.then add the spinach. Cook for 2 minutes, or until wilted. Remove the pan from the heat.
For the cheese sauce add the butter into a hot pan once melted add the flour to create breadcrumbs. Then add a small amounts of milk each time whisking the lumps out. after all the milk is used add the cheese and wait until melted.
To make the ravioli, put a pasta sheet on your board and place a heaped teaspoon of the ricotta mixture at equal intervals along the pasta.Add the spinach making a well in it when this is done crack the quails yolk into the middle.Then lay another pasta sheet on top and carefully press down around each filling ball to remove any air. Cut in squares with your ravioli cutter or knife, then dust with flour and set aside.
To cook the ravioli bring some water to the boil and a good pinch of salt (the water should be as salty as the sea). Drop the ravioli in to the water in small batches and cook until the float to the surface, then add them to the cheese sauce.
Serve in warmed pasta bowls with a grating of Parmesan.


For pasta:
300g 'oo' flour
3 free range eggs
For filling:
3cloves of garlic
1 red onion
olive oil
200g of spinach
6 quail eggs
For cheese sauce:
50g of butter
4tbsp of plain flour
500ml of milk
100g granted strong cheddar.