September 23, 2011

Ravioli With a Twist

Ravioli is a filled pasta, similar to indian gujiyas or chinese wontons, but the preparation is diffferent. Usually the stuffing is meat and italian herbs. I tried ravioli with spinach filling and indian spices and topped it with arrabiatta.

For the ravioli
All Purpose Flour 2 cups
Butter - 5 tbsp
Salt 1 tsp
Cold water for kneading
For the filling
Spinach - 1 bowl
Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Cheese - 1 slice
Salt to taste
For the topping
Garlic - 1 clove
Tomato - 1
Red Chilli - 1
Basil - 1 tsp
Salt to taste
Oil for cooking

Sieve the flour; add salt, butter,  little water and knead into soft dough. Keep it aside for one hour.
Blanch spinach; add cheese, red chili powder, cumin powder, dhaniya powder, salt and grind to a fine paste.
Heat oil; add garlic and crushed red chilli and saute. Add chopped tomato and salt. Simmer and cook till oil seperates. Add basil and mix well.
Take the dough and roll into small balls. Roll them out like chapathis.
Take half a spoon of the spinach filling and keep it on the chapathi at regular intervals with space in between to cover each ravioli.
Take another rolled chapathi and place it on top of the first one and cover completely. Press firmly between the lumps so that the filling in covered well between the chapathis. Use a pastry wheel cut into small squares.
Boil water in a large vessel; add 2 tsp oil to the boiling water.
Now drop one ravioli at a time to the boiling water and when it floats up, remove and place it in a bowl.
Top the raviolis with arrabiatta sauce and cheese and serve it hot.

Im sending this to Kalyani Momchef's Global Food Festival

Bon Appetit!!