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Clonakilty Blackpudding and apple ravioli with blue cheese

Clonakilty Blackpudding and apple ravioli with blue cheese


Are you keen to experiment with your pasta skills without going through the stress of making it from scratch? Wonton wrappers are a remarkably good substitute and save you loads of hassle. A solid and satisfying dish that never disappoints, this Clonakilty twist on an Italian favourite is absolute genius.


  • 25g unsalted butter
  • 1 small apple (cored, peeled and cut into 1½cm dice)
  • 150g Clonakilty Blackpudding (diced)
  • 20 wonton wrappers
  • 75g thinly sliced pancetta (chopped)
  • 2 tbsp calvados
  • 2 tbsp chicken stock
  • 4 tbsp double cream
  • 50g Cashel blue (cubed)
  • 1 tbsp chopped chives
  • Sea salt
  • Freshly ground black pepper


1. Melt half the butter in a heavy-based frying pan. Add the apple and cook for about 2 to 3 minutes until the apple has started to caramelise.

2. Add the Blackpudding with a little seasoning and cook until it is just heated through.

3. Tip into a food processor very carefully and pulse a couple of times to bring the mixture together. Then put into a bowl and allow to cool completely.

4. To make the ravioli place ten of the wanton wrappers on a board and brush with water.

5. Place a spoonful of the Blackpudding mixture in the centre of each wrapper and place another wrapper on top, ensuring the wrappers are pinched well together.

6. Place on a plate and allow to sit in the fridge for 10 minutes.

7. Add the remaining butter to the pan and cook the pancetta for 2 to 3 minutes until really crispy. Drain really well on kitchen paper and keep warm.

8. Bring a wide shallow sauté pan to the boil and lower in the ravioli. Allow to bubble gently for 2 to 3 minutes. The ravioli are cooked when they start to rise to the top of the water.

9. To make your sauce de-glaze the pancetta pan with the calvados then add the stock and allow to reduce by half then add the cream. Allow to come to a gentle bubble then allow to reduce slightly before adding the cream. Continue to reduce for a further minute.

10. Check the seasoning and then take off the heat and gently swirl in the cheese. You want the sauce to remain textured.

11. To serve, drain the ravioli on kitchen paper then place in a warm pasta bowl, pour over a little sauce, sprinkle over the crispy pancetta and finish with some chopped fresh chives.

by Chef Merrilees Parker on Daily Cooks Challenge.

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