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Rediff.com  » Getahead » #I-DayEats: How to make Stuffed Ravioli

#I-DayEats: How to make Stuffed Ravioli

August 13, 2018 11:20 IST

We'd asked you, dear readers, to share your tricolour-themed recipes.
Chef Rupesh from The Earthplate, Hotel Sahara Star shares an Italian recipe.

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Stuffed Ravioli

Stuffed Ravioli

Ingredients 

For ravioli filling

  • 600 gm pumpkin
  • 5 to 6 shallots
  • 3 to 4 garlic cloves
  • 1 tbsp olive oil
  • Salt to taste
  • Pepper to taste
  • 60 gm walnut
  • 100 gm parmesan cheese
  • A sprig of oregano

For ravioli dough

  • 250 gm all purpose flour
  • 8 egg yolks
  • 1 whole egg
  • 20 gm olive oil
  • 25 gm salt

Method

  • Place the pasta dough ingredients in a bowl and knead the dough until it gets smooth. Wrap this in a plastic wrap and refrigerate for at least 1 hour.
  • When dough is ready, cut into nine pieces. Each piece will be a layer of ravioli dough.
  • To make coloured ravioli, add carrot puree (for orange colour) and spinach puree (for green colour) to the dough.
  • To make stuffing, preheat the oven to 200 C and cut the pumpkin into small cubes. Coat in salt, pepper and 1 tbsp olive oil and bake for 40 minutes.
  • After pumpkin cools down, chop finely.
  • Add crushed walnut, parmesan cheese, salt and pepper. Stir well to combine.
  • Put about ½ tbsp of filling into each ravioli. Press the edges together to prevent them from opening.
  • To make the sauce, heat up some olive oil in a pan.
  • Sauté the finely chopped garlic for 2 minutes.
  • Add cream and bring to boil. While stirring add salt and pepper to taste.
  • Simmer on low heat for about 5 minutes to reduce. Add parmesan cheese also.
  • Meanwhile, cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to surface, meaning they are cooked.
  • Transfer into the sauce pan. Add fresh oregano leaves and stir to coat the ravioli.
  • Serve immediately sprinkled with parmesan cheese and chopped walnut.

More recipes and food features here!

 

Chef Rupesh
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