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