Chloé Gordon, the 27-year-old co-founder of Beaufille, and her designer boyfriend, Sid Neigum, 26, are so obsessed with making their own pasta that they had to instate a rule: no more than two nights a week. So we asked them to create a recipe inspired by their spring collections. Neigum’s modular origami led them to choose a handmade ravioli; Beaufille’s oversized silhouettes determined the extra-large format, and its colour palette (white with pops of oxblood) informed the ricotta filling and red sauce. Here, their culinary collaboration.
Kitchen Playlist: Sid and Chloé’s Sauciest Songs
McFadden & Whitehead, “Ain’t No Stoppin’ Us Now”
Edwin Starr, “Running Back and Forth”
Earth, Wind & Fire, “September”
Ray Charles, “What’d I Say”
Sid & Chloé’s Ravioli
Prep 40 min
Total 1 hour 10 min
2 cups all-purpose flour
1/4 cup water
1/2 tsp salt
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/3 cup red wine, preferably Merlot or Cabernet Sauvignon
796-mL can San Marzano tomatoes
1/4 tsp salt
1 cup ricotta
1 egg yolk
1/4 cup grated parmesan
1/4 cup chopped basil
1/8 tsp salt
Measure flour into the bowl of a stand mixer. Make a well in centre of flour. Beat 2 eggs with water and 1/2 tsp salt in a small bowl, then pour into the well. Beat on low until dough comes together, 1 to 2 min. Change beater to a dough hook and knead on low until smooth, about 10 min. Remove dough hook and cover dough with plastic wrap. Let stand for 15 min.
Heat a large frying pan over medium. Add oil, then onion and garlic. Cook until onion softens, about 6 min. Add wine and cook until reduced by half, about 2 min. Add tomatoes and 1/4 tsp salt. Lightly crush tomatoes with a wooden spoon. Season with fresh pepper. Reduce heat to medium-low and simmer until sauce starts to thicken, about 20 min.
Dust a large baking sheet lightly with flour. Stir ricotta with egg yolk, parmesan, basil and 1/8 tsp salt in a medium bowl. Season with fresh pepper. Remove dough from bowl and divide into 4 portions. Keep dough covered with plastic wrap until ready to use. Working in batches, put each portion through a pasta roller attachment set at 1. Continue passing dough through roller and increase setting each time until it is rolled through at number 6. Dough sheet should measure 5 1/2 x 21-in. Or use a rolling pin to roll dough into a thin sheet on a lightly floured surface.
Boil a large pot of water. Cut dough into 24 rounds, using a 3 1/2-in. cookie cutter or wide-mouth glass. Scoop a heaping tbsp of ricotta mixture in the centre of 12 rounds. Brush water around filling. Lay remaining rounds over filling. Press around each ravioli to seal edges, making sure there are no air bubbles. Place on prepared sheet. Add ravioli to boiling water in two batches and gently stir so they don’t stick. Boil until they float to the surface, 2 to 3 min. Use a slotted spoon to scoop them out and place them in the sauce, along with 2 tbsp cooking water. Stir gently until coated. Sprinkle with additional basil and parmesan before serving.
Serves 4. Per serving 375 calories, 16 g protein, 35 g carbs, 19 g fat, 3 g fibre, 761 mg sodium. Excellent source of vitamin b12.
Shopping tip: Later this summer, when tomatoes are in season, punch up the sauce with fresh ones instead of canned.
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