2 Apr 2016

EGGLESS RAVIOLI

Hello everyone

After lots of pasta recipes from Italian cuisine, today I have one more recipe from there. Ravioli is one of the traditional dish from Italian cuisine. It's a dumpling with different types of fillings generally cheese, veggies, meat etc and served with various sauces or broth. I am making it without eggs and with little Desi touch to its filling and served with two types of sauce, one is garlic mint tomato sauce and another is dal ( lentil) with nice garlic and mint flavor. It tastes awesome in both combos, you can choose any as per your preference. I made this dal combo for my kids to provide them more protein with yumminess . Filling is also full of protein and other nutrients as it has paneer and veggies, completely vegetarian friendly recipe with lots of flavor. You can relate this dish with north eastern Indian dish faara, it's more or less alike in preparation. So let's start with the recipe, hope you all will like this little twisted and eggless recipe of ravioli and don't forget to share your experience with me.
Stepwise recipe is given below.

EGGLESS RAVIOLI


Serves: 4-5
Time: 1 hr

Ingredients 


For dough:

1 1/2 cup chapatti flour/ all purpose flour
3/4 cup semolina
1/4 tsp salt
2-3 tsp oil 
Water to knead


For filling:

1 cup cottage cheese( paneer), crumbled 
3-4 medium potatoes, boiled and mashed
1 medium carrot, boiled and mashed or grated
1 cup cabbage, finely chopped 
2 onion, finely chopped 
1/2 tsp black pepper powder ( or as per taste)
1/4 tsp chili flakes
Salt to taste


Garlic mint tomato sauce:

3-4 medium size, nice red tomatoes, chopped 
3-4 cloves garlic
1-2 green chilies 
Handful mint leaves
1/4 tsp black pepper powder 
1/8 tsp oregano
Salt to taste

Method:

First of all mix all ingredients of dough except water. Now using water knead a semi stiff dough and cover it . Let it rest for 1/2 -1 hr.


Meanwhile prepare filling, heat some oil in a wok and add chopped onions. Let it fry till golden, add chopped cabbage and fry for 4-5 mins or till it shrinks. Now add mashed potatoes and carrot. If using grated carrots then add along with cabbage. Now fry for 3-4 mins and add crumbled paneer, black pepper powder, chili flakes and salt. 


Fry for 1-2 mins and your filling is ready. 


Let it cool a little and then keep it in fridge for 15-20 mins.

Meanwhile prepare sauce for ravioli. Take chopped tomatoes, mint, garlic and chili in a grinder and make fine paste of it. Now heat little oil in a wok and transfer the prepared paste in it. Let it cook till you get nice sauce consistency of your choice. Now add salt, oregano and black pepper powder.


 Mix well and transfer to a bowl. Your nice tangy spicy sauce is ready to go with ravioli. 


This sauce can also be used as pasta sauce and for pizza too.

Now come to ravioli preparation. Take sufficient water with some salt , in a big vessel and put it on flame for boiling. Now take a lemon size ball of dough and roll it to a thin oblong chapati on a floured surface. Now divide it in two , length wise. Put 1 tsp of filling on one strip at some distance, as many you can put on one strip. Now cover it with other strip, press sides of each filling to get nice sealed pockets. There should no air trapped inside filling and dough. Now using dough cutter , cut desired shaped ravioli and remove extra dough from it. All the procedure is explained in pics. 


You can also prepare individual ravioli if facing problems in making many at a time. 


                                               Or



                                              Or






Now put these prepared ravioli in boiling water and let them cook for 8-10 minutes. They will start floating on the surface, once done.


 Now drain it on a plate. Similarly prepare all ravioli.


 Now arrange ravioli in serving dish and pour some sauce or broth on it. 


Serve hot or cold , it tastes best in both ways.


* If you don't have dough cutter then can use cookie cutter or simple glass for cutting ravioli. 

* But don't forget to press the dough nicely to seal the edges of ravioli otherwise it may open in boiling water .

* try to seal your ravioli so that there is no air trapped in between, otherwise you will not get pretty shaped end result.

* you can prepare filling of your choice.


Your delicious treat is ready to be relished. You can have it  in lunch/ dinner/ breakfast any time you wish. 


Even kids will also love to dig in this Italian platter. So prepare it and enjoy with your family and pals.


Tried to short out all the confusions that may occur but if you have any then please mention in comment box, will try to clarify at my best as soon as possible. Your comments and suggestions are precious, they meant a lot.

Happy cooking....




Post a Comment