By Jonathan Hatchman, Food Editor, @TLE_Food
Planning on making the ultimate Burns Night supper this evening? Yes, haggis, tatties and neeps is a tried and tested classic – great for traditionalists – but why not attempt something a little different for this year using Scotland’s national dish? Macsween of Edinburgh, a third generation family company, has been at the forefront of haggis and black pudding making for 60 years, and now have also become renowned for their unique home recipes to offer a new twist on their produce – taking haggis to a new place in an environmentally and ethically sustainable manner, and extolling haggis as a versatile ingredient that is perfect for all seasons, occasions and places.
This week’s recipe, therefore, is for Macsween’s haggis ravioli with sage butter, best served on a bed of spinach with roasted almonds, roast plum tomatoes, sage strips, red pepper coulis and topped with micro cress.
For the ravioli
tipo ‘00’ flour, 600g, (this is superfine and worth seeking out so you achieve velvety pasta)
eggs, 6 whole (or 12 egg yolks if you like a richer pasta)
olive oil, a dash
Macsween traditional haggis, 225g
mashed potato, 4tbsp, cooled a bit
whisky or water, 2tsp
fresh sage leaves, 2–3, finely chopped or 1 teaspoon dried sage
For the sage butter
butter, 80g, melted
sage leaves, 3, whole
First, make the pasta dough. Sieve the flour into a bowl or onto a clean work surface. Make a well in the flour and gently beat the eggs into the well, gradually drawing more flour into the mix. Keep mixing in the flour. The dough will get stiffer and stickier.
Flour your hands and knead the dough, adding just a small dash of olive oil if the dough is too dry. Knead until the dough becomes more elastic and silky. This can take over 10 minutes, so be patient.
Once you have achieved a pliable, smooth dough, wrap it in cling film and allow it to rest in the fridge for about 30 minutes.
Meanwhile, crumble the haggis into a bowl, and add the mashed potato and mix lightly until they are well combined. Add the whisky or water and the sage. Divide into small balls rolled lightly in your palms and set to one side.
Roll your pasta as thin as you can, ideally in a pasta machine. Take a large circle cutter (approx. 95mm) and cut out circles, place a ball of the haggis mix filling in the centre, wet the edges of the pasta lightly and place another large circle of pasta on top.
Flour your hands and lift the ravioli, press down the top and ensure all air pockets are removed sealing the ravioli.
Once you have your ravioli ready, add them to boiling salted water. They need very little time (around 2–3 minutes). Serve right away.
To make the sage and lemon butter, simply melt the butter gently with the whole ripped sage leaves so that the herb flavour infuses the butter.
Pour over the hot pasta. Serve on hot plates to stop the butter cooling too quickly.