Cotechino Ravioli & Lentils

A twist on the wonderful cotechino and lentil holiday dish.

1 pasta for ravioli
1 cotechino
ricotta
parmesan
1 egg
1 cup lentils
very finely chopped onion, carrot, celery, courgette
minced garlic
3 cup broth
half cup white wine
1 bay leaf
maldon sea salt
ground black pepper
3 tblsp chopped tinned tomatoes
minced parsely

1. make lentil sauce by first sauteing the veggies and bay leaf then garlic
2. once translucent, add lentils, tomatoes, white wine
3. let wine evaporate a bit before adding stock and let simmer for about 20 minutes or until lentils are soft
4. put a couple tblsp of lentils aside, remove bay leaf, blitz the remaining lentils until smooth; should be a smooth sauce
5. make stuffing by breaking up the cotechino into small pieces, fold in ricotta, egg, salt and pepper; add parmesan so that stuffing is relatively dry
6. make pasta until you reach the 7 setting
7. make ravioli
8. heat lentil sauce, boil ravioli until 3/4 done
9. combine with lentil sauce, heat through some more
10. serve on heated plates with more parmesan, sprinkle of parsley