Vegetable and Cheese Ravioli
- Chef Mohit
- May 28, 2023
- 2 min read
These pasta are usually square with fluted edges, But size and shape vary enormously. Along with tortellini, they are most widely made of the fresh stuffed pasta shapes, and everyone seems to have there own favourite way of making them. Plain, spinach and tomato doughs are usually for the pasta-although other flavours such as squid ink and saffron are becoming increasingly available and there are even some ravioli that combine two different doughs such as egg and spinach or egg and tomato give a stripped effect.
The fillings can be anything from vegetables such as spinach, artichoke and mushroom to fish and shellfish, minced (ground) veal and chicken. Very tiny ravioli are called raviolini, and the smallest round ravioli are sometimes called medaglioni.
Here is the recipe for you ;)
INGREDIENTS:-
FOR DOUGH
1 Cup of all-purpose flour plus more for dusting
1 egg
1 tbsp olive oil
a pinch of salt
FOR FILLING
2 cup spinach blanched and chopped
1 cup ricotta cheese
pinch of thyme
salt to taste
pinch of black pepper
FOR SAUCE
1 tbsp olive oil
4 cloves of chopped garlic
1/2 tsp chilli flakes
1/2 tsp of thyme
some chopped basil leaves
salt to taste
METHOD
In a bowl mix all the ingredients for filling. In other large bowl whisk together the flour and salt.
make a well in the middle of the flour and add eggs in it and mix them well using your hands. add olive oil and kneed the stiff dough it takes only 5 mins.
divide dough in a small pieces and roll them in a thin and sheet.
Now place small amount of filling on the doughwith equal distance using teaspoon. lightly brushed eggs wash on sheet around the filling, place another sheet on it and sealed the filling and cut it in square shapes. use fork to crimp the edges all around.
boil water with salt add ravioli in it, cook for 2-3 min until it float on the top.
in a pan add olive oil, choped garlic, chilli flakes, thyme, chopped basil and salt.
tossed cooked pasta in it and served.
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