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This month, our Executive Chef Gary Coetzee is sharing his Hake Ravioli Recipe – perfect for the cooler weather with some comforting carbs and an ideal pescatarian recipe to have up your sleeve. South Africa’s oceans are abundant with sea life making for truly magnificent seafood fare. We believe that exceptional food starts with the best ingredients, and we are fortunate to be spoiled for choice in South Africa when it comes to farm to fork dining.

This dish is the perfect pair to our Brookdale Chenin Blanc. Our tip – when the temperatures are below 10 as they are right now but you still want to enjoy a glass of our Chenin, take the wine out of the fridge 30 minutes before drinking to allow it to warm up ever so slightly and unfurl its palate.

Brookdale Manor House's hake Ravioli Recipe by Gary Coetzee

GARY’S HAKE RAVIOLI RECIPE

INGREDIENTS

Pasta

300 gr flour (00 if possible)

3 eggs

1 tbsp olive oil

Make  well in your flour and add the eggs and olive oil. Slowly combine the flour with the wet ingredients working from inside the well out until combined and you have a smooth pasta dough. Cling wrap and allow to rest in the fridge for an hour or more.

 

Filling

1 fillet of hake (about 350-400gr)

900 ml of fish stock (save the other 100ml for the sauce)

1 tsp chopped parsley

1 tsp of chopped fennel

 

Sauce

½ a finely chopped onion

1 clove of finely chopped/grated/crushed garlic

1 tbsp of butter

2 tbsp of capers

100 ml of fish stock

100 ml of white wine (we love ours of course)

1 cup of cream

METHOD

Pasta

Make  well in your flour and add the eggs and olive oil. Slowly combine the flour with the wet ingredients working from inside the well out until combined and you have a smooth pasta dough. Cling wrap and allow to rest in the fridge for an hour or more.

 

Filling

Poach the fillet of hake in the fish stock, allow to cool, then flake the hake. Add the parsley and fennel. Season to taste.

Roll out the pasta dough and run through the pasta machine until you get to the last setting. Add filling, cover with pasta to form Ravioli. Using egg wash or water stick together making sure that there is no air in the ravioli pocket or pasta pillow or it will burst when cooking.

 

Sauce

Sauté your onions, garlic and capers in the butter until translucent. Now add the fish stock and the wine and allow to reduce by two thirds. Now add the cup of cream and reduce to your desired sauce consistency. Add salt and pepper to taste.

PREPARE & SERVE

 

Boil your ravioli in salted water for 5 – 10 minutes (or until the paste is el dente). In the meanwhile, ensure your sauce is nice and hot. Drain your ravioli in a colander and place your ravioli on the serving plate or bowls. Ladle over the warm sauce and top with chopped chives. Pour a glass of Brookdale Chenin Blanc, and enjoy!

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