Mushroom Ravioli

  

With recipe!
What is Ravioli?
Ravioli is a type of pasta comprising of a filling enveloped in thin pasta dough. Usually served in a broth or with a sauce, they originated as a traditional food in Italian cuisine.
This is one is almost vegetarian, as it only uses eggs. Although they may be a little tedious to make, it's very satisfying to see how they turn out and mind it, they are DE-LICIOUS! Ingredients could be swapped out very easily according to your liking! :)

 Ingredients:
Mushrooms 1 and a 1/2 cup.
2 onions.
Garlic pods.
Green chillies.
Olive oil*
Chives or coriander leaves.
Fresh cream (or) ap flour, butter.
Milk
3 eggs.
All purpose flour.
2 tomatoes.
Oregano.
Pepper.
Butter.
Parmesan cheese/ processed cheese will work too!

Filling:
Prep:
-chop up any mushrooms at hand, not too fine but small enough.
-chop up 2 onions, 5 cloves of garlic, 1 green chili.

Method:
-in a cold wok add the garlic and chili and let them infuse in 2 tbsp of olive oil.
-heat the wok and get the garlic and chilly just tender.
-add in the onions and cook off till they become  translucent.
-add the mushrooms and DO NOT SEASON with neither salt nor pepper.
-let the mushrooms get a golden hue and then season with salt and pepper.
-cook off the water from the mushrooms.
-shift the filling from the wok into a dish and let sit.
-add fresh chives or some coriander and a dollop of fresh cream to the dish.
(Instead of fresh cream you could switch it for:
-to the wok add 2 tbsp of butter and let it bubble.
-add in 2 tbsp of all purpose flour, a pinch of salt and stir to remove lumps.
-add a 4-5 tablespoons of milk and bring to a creamy consistency.
-add it to the mushroom mixture and stir to combine.
-cool the filling in the fridge for 1/2 hour or so.
Note: avoid making the filling too greasy or liquidy, so you can make the pasta hassle free.

 Dough:
(1 person=100 grams of all purpose flour=1 whole egg)
-add 300 grams of all purpose flour to a flat surface/ the counter.
-make a well with the flour by circling from the centre of the mound.
-add in 3 whole eggs (beaten)
-slowly using a fork stir in a little amount of flour every time and keep stirring the eggs.
-keep doing this until you can knead the dough by hand.
-keep kneading the dough until all the flour has been used up and the dough has a good consistency. (not too dry/not too wet)
-wrap it with a cling film and cool in the fridge.
Note:
-you could splash a few drops of water (only if required) when it gets too dry. And you add more flour if it gets too wet.
-over kneading the dough will make it tough.

Ravioli:
- cut the dough into say four pieces.
- use a pasta roling machine or:
- take one piece and roll it out nice and thin.
- it should be thin enough for you to see the colour of your fingers through.
- using a cookie cutter or a glass, make 4-inch (approximately) rounds from the dough and set aside.
- make sure the rounds are equal in size.
- take 1 teaspoon of the filling and place it in a round, tapping a few drops of water on the edges.
- place another round over it.
- press in one edge, then the one opposite to it.
- with your fingertips gently press in the ravioli making sure to remove all the air.
- using a fork gently press in all the edges of the ravioli.
- do this for all the ravioli and keep aside.
- on the stove add a lot of water with a heaping handful of salt, 1 tbsp of olive oil and let it boil.

Sauce:
-to a saucepan, add some olive oil, 2 small onions and 2 cloves chopped garlic.
-cook off the onions and add in the puree of 2 small tomatoes.
-add 1 tea spoon of oregano, some salt and pepper.
-to another saucepan add 2 tbsp of butter and let it bubble. Add in 2 tbsp of flour and stir to remove lumps. Add in 4 tbsp of milk and bring to a creamy consistency.
-combine the tomatoe onion sauce and the white sauce and let simmer.

Ravioli:
-place a few ravioli at a time in the boiling water and cook for exactly three minutes.
-remove from the pan and set them aside.
-after a few  batches of the boiling, take a ladle of the pasta water and add it to the sauce to bring it to the right consistency.
-once all the pasta have cooked, place them in the sauce and just stir around. (Don't overcook them)
-serve by scooping out the ravioli onto the plate , then adding the required amount of sauce.
-grate some cheese over the pasta and serve hot!
Note:
-don't let the pasta stick to each other.
-sealing them well will make sure they don't burst open or slit in the water.
-dont make the past too thin that they break open.
-be gentle with the pasta
-most ingredients can be switched out to preferences/ingredients at hand

Comments

Post a Comment

Popular posts from this blog

Garlic bread🍞

Image
Garlic bread Ingredients : 1 cup a.p flour. 8 cloves garlic. 1 and a 1/2 Tbsp dried yeast. A small bunch of fresh coriander leaves. 1/4 cup milk. 1/3 cup water. 2 tsp sugar. 2 tsp salt. 2 tsp pepper. 1 green chilli. 4 Tbsp olive oil. 1 stick of butter. 2 cubes of cheese. Oregano. Red chilli flakes. Red chilli powder. Garlic powder. Method : To a bowl of warm milk, add the yeast and sugar and stir well. Let rest for 15 mins or until it's nice and frothy. Make a fine paste with the garlic cloves and a little water. To a large bowl, add the flour, salt and pepper and combine till there are no lumps. Add 1/2 of the garlic paste and a little water. Knead a little bit and then add the yeast mixture. Knead until it forms a shaggy dough and then add 2 Tbsp of olive oil. Keep kneading for 15 minutes and the dough would have become smooth. Place it in an oiled dish, coat with 1 Tbsp of olive oil and cover the dish with cling film. Let rest for 1 and 1/2 ho
Read more

Gajar Ka Halwa

Image
Gajar ka halwa Ingredients: 1 kg carrot 200g milk powder 300ml whole milk 1/2 cup sugar 3 Tbsp ghee 2 Tbsp neutral oil 10 cashew nuts 10 almonds Method: Add the ghee and oil to a large pot/dish and let the ghee melt. Add in the length-wise chopped nuts and fry them till they get a very light golden shade and remove them from the pot. Add the shredded carrots and mix in the ghee and oil well. Keep stirring and cook for about 10-15 mins until a significant amount of the water has evaporated and it's reduced by half. Increase the heat for 2 mins and keep stirring. Then add the sugar, reduce the heat and cook for 10 mins or so until the sugar has melted well and it's all sticky with the carrots. Then add the milk, milk powder, stir well and cover and cook for 10-15 mins on low heat. Then remove the lid and cook for 10 mins until the milk has evaporated, the carrot is well cooked and everything is coming together well. Add the nuts after reserving some for garn
Read more

Ramen noodles🍜

Image
Ramen Ingredients : 2 packs of wai wai noodles or any other ramen noodles. 2 Tbsp sesame oil. 2 tsp soy sauce. 3 cloves of garlic. 1 small piece of ginger. 2 medium sized carrots. 1/3 cup celery stalk. 1 medium sized capsicum. A handful of spring onion. 2 Tbsp cornflour. 2 medium sized onions. A small handful of corn. 2 eggs. 2 Tbsp red chilli flakes. 3 tsp sesame seeds. Method: To a wok, add 2 Tbsp of neutral oil, the sliced onions and the chopped celery stalk with a pinch of salt, cook them off a little. Then add the minced garlic, ginger, chopped carrots and capsicum, a couple of pinches of salt and saute only until half cooked, they should have a bite to them. To 1 and a 1/2 cups of boiling water, add the noodles and let it cook for 2 minutes. Then remove the noodles and save the water. Boil 2 eggs for 8 minutes and let them rest in cold water. Then add the water you used for the noodles to a pit and bring it to a boil. In the meantime, to 1
Read more