Ravioli is one of the most popular recipes of the Italian cuisine. It is a type of dumpling that has a filling sealed between two layers of thin pasta dough.
recipe
Ravioli is one of the most popular recipes of the Italian cuisine. It is a type of dumpling that has a filling sealed between two layers of thin pasta dough. Raviolis are typically square in shape and are served either in broth or with a pasta sauce. Want to try authentic Raviolis? Well, this week, You! has collaborated with Mr. Tanveer, Chef de cuisine at La Mamma restaurant, Mšvenpick Hotel, Karachi, who shares his special recipe of ‘Spinach & cheese filled Ravioli’. Happy Cooking!
I N G R E D I E N T S
For Dough:
Flour 11/4 cup
Egg 1
Hot water 1/4 cup
Salt 1/4 tsp
For Filling:
Olive oil 1 tbsp
Spinach 20 oz
Parmesan cheese grated 1/2 cup
Cottage cheese 3/4 cup
Salt according to taste
M E T H O D
Dough prep: In a bowl, mix flour with salt. Add the eggs and then water.
Mix until well incorporated. Knead the dough till it becomes firm. The dough should not be too wet or too sticky. Make the dough into a ball and cover with plastic wrap for 1 hour at room temperature before using.
For filling: Heat olive oil in a pan. Add spinach leaves and cook on medium fire. Cover and let it cook for 15 minutes, stirring occasionally.
Remove the lid and cook the spinach till all the liquid has dried.
Chop cooked spinach finely, add parmesan and cottage cheese, salt and mix well.
Roll the dough. It’s important to roll the dough very thinly (paper-thin), otherwise ravioli will be too solid when cooked. Shape individual raviolis with the help of a mould.
In another pan, boil water. Add the raviolis in the boiling water and let it cook through. Take them out and set aside.
For sauce: Heat the oil in a pan on medium heat and saute the garlic until soft. Add chopped capsicums, black & green olives, capers, anchovies, tomatoes and mix well.
Now add a small quantity of tomato puree, salt, oregano, pepper and cook for 5 to 7 minutes. Add raviolis in the sauce.
Place the ravioli on a plate and garnish with grated parmesan cheese before serving.
