600gramtipo ‘00’ flour this is superfine and worth seeking out so you achieve velvety pasta)
6wholeeggs or 12 egg yolks if you like a richer pasta
adasholive oil
225gramMacsween traditional haggis
4tbspmashed potato cooled a bit
2tspwhisky or water
2 - 3leavesfresh sage or 1 teaspoon dried sagefinely chopped
For the sage butter
butter, 80g, melted
sage leaves, 3, whole
Instructions
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.