BY: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF
Italian cooking is one of the favorites of many of us and the very name of pasta and pizzas is so very inviting and mesmerizing. The basic of this universally accepted cuisine revolves around a few choice of ingredients which suit almost all of us and it starts from the varieties it has to offer from vegetarian to poultry, meat, seafood and even vegan in today’s times.
The word pasta as it goes back into history was all hand crafted and the chefs have designed some really amazing creative pieces of art with shapes and sizes of pasta which today are on menu cards across the globe with everyone’s own little twist of taste and flavors modifying it to suit the need of every guest and foodie.
To me ravioli has been a very exciting experience since it is possible to stuff these two sheets of pasta sheets with almost anything you can think of as your most favorite to the unusual combinations as well come out really well when tried out with a little open mind and out of the box. The concept of a ravioli is to place a filling between two sheets of pasta and seal the edges, ensure they open during boiling or frying and then they are tossed in a sauce or served with a dip when fried.
Innovation with ravioli from my kitchen include cheesy chicken tikka olive ravioli with creamy makhani sauce, palak aur soya ki ravioli tossed in a coriander peanut pesto sauce, shrimps cooked with butter garlic and dill leaves stuffed into a ravioli and then fried, served with a mayonnaise based tangy desi cocktail dip and the list goes on and on.
Here are a few of my all-time ravioli recipes to try out in your kitchens and enjoy the ravioli delicacies!
Recipe-1] CHEESY RAVIOLI WITH WALNUT PESTO
Ingredients
For the Ravioli dough:
- Maida- 1 cup
- Salt -1/4 tsp
- Olive oil/ oil-2 tsp
- Mixed herbs-1/4 tsp
- Chili flakes-1/4 tsp
- Egg-1 no optional
- Warm water-as needed.
For the cheesy stuffing:
- Oil-1 tsp
- Garlic-1 tsp chopped
- Onion-1/2 chopped
- Cottage cheese-1/2 cup grated
- Green capsicum-1/2 chopped
- Salt and pepper to taste
- Mixed herbs and chili flakes to taste
- Cheese-2 tsp grated
For the walnut pesto:
- Basil leaves- 1 cup
- Garlic-1 tsp
- Walnuts- 4-6 no
- Olive oil/oil- 2 tbsp.
- Chilled water-2 tsp
- Lime juice-2 tsp
- Salt and pepper to taste
- Parmesan cheese/ cheese-2 tsp grated.
Method:
- Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
- Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely.
- Using a chutney grinder, combine all ingredients for the pesto and churn them all into a nice chutney concept, remove and keep chilled.
- Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.
- In a bow toss together the prepared pesto sauce with the ravioli and add cheese, cherry tomatoes and olives, basil etc and serve as a pasta snack or a mini meal concept.
Recipe-2] FRIED KEEMA MATTAR RAVIOLI
Ingredients
For the Ravioli dough:
- Maida- 1 cup
- Salt -1/4 tsp
- Olive oil/ oil-2 tsp
- Mixed herbs-1/4 tsp
- Chili flakes-1/4 tsp
- Egg-1 no optional
- Warm water-as needed.
For the keema mattar stuffing:
- Oil-2 tsp
- Ginger-garlic-chili paste-1 tsp mix
- Onion-1 small chopped
- Chicken keema-1 cup
- Green peas-1/4 cup boiled
- Salt to taste
- Garam masala powder-1/2 tsp
- Tomato puree-2 tbsp.
- Coriander powder-1 tsp
- Mixed herbs and chili flakes to taste.
- Water to cook the keema.
- Cheese- 2 tsp grated.
- Oil to deep fry the ravioli.
For the dip:
- Tomato ketchup/ sweet chili sauce/ hot garlic sauce can be served.
Method:
- Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
- Heat oil in a pan and saute the ingredients for the stuffing and cook the onions until light pink, add in the chicken keema and peas, salt and all masalas, tomato puree and saute for 2-3 mins, reduce the flame add little water just to cook the keema and dry it at the end, cool and add cheese.
- Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and deep fry in medium hot oil for 3-4 mins and remove, drain excess oil on a kitchen paper.
- Serve the fried chicken keema mattar ravioli with assorted dips or sauces of your choice.
Recipe-3] NUTTY SPINACH STUFFED RAVIOLI
Ingredients:
For the Ravioli dough:
- Maida- 1 cup
- Salt -1/4 tsp
- Olive oil/ oil-2 tsp
- Mixed herbs-1/4 tsp
- Saffron water-few drops
- Egg-1 no optional
- Warm water-as needed.
For the nutty spinach stuffing:
- Oil-2 tsp
- Garlic-1 tsp chopped
- Spinach-1 cup blanched and chopped
- Salt, pepper, herbs, chili flakes to taste
- Cheese- 2 tsp grated
- Nuts- almonds/cashews/walnuts-2 tsp chopped
To serve with:
- Mayonnaise-chili dip/ hung curd dips/ assorted sauces of your choice.
Method:
- Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
- Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last
- Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.
- Serve the cooked ravioli with assorted dips and sauces of your choice.
Recipe- 4] RAVIOLI WITH BASIL AND SAUSAGES
Ingredients:
For the Ravioli dough:
- Maida- 1 cup
- Salt -1/4 tsp
- Olive oil/ oil-2 tsp
- Mixed herbs-1/4 tsp
- Chili flakes-1/4 tsp
- Egg-1 no optional
- Warm water-as needed.
For the stuffing:
- Oil-2 tsp
- Garlic-1 tsp chopped
- Onion-1/2 chopped
- Chicken sausages-2-3 chopped
- Salt, pepper, herbs and chili flakes to taste
- Cheese- 2 tbsp. grated
- Fresh basil-4-5 leaves cut.
For the tomato herb sauce:
- Olive oil/ oil-2 tsp
- Garlic-1 tsp chopped
- Onion-1/2 chopped
- Tomato puree-1 cup
- Salt, pepper, herbs, chili flakes to taste
- White wine-2 tsp- optional
- Sliced green/black olives- 3-4 no
- Fresh parsley/basil- 2 tsp
Method:
- Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
- Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last.
- Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.
- Prepare the sauce in a pan add oil, garlic, onion saute until pink, add tomato puree, salt, pepper, herbs, chili flakes, wine and cook for 3-4 mins, add sliced olives and parsley/basil and add in the cooked pasta and toss it for 1-2 mins. Garnish with cheese, basil and serve hot.
Recipe-5] RAVIOLI WITH TOFU & GARDEN VEGGIES
Ingredients
For the Ravioli dough:
- Maida- 1 cup
- Salt -1/4 tsp
- Olive oil/ oil-2 tsp
- Mixed herbs-1/4 tsp
- Chili flakes-1/4 tsp
- Egg-1 no optional
- Warm water-as needed.
For the tofu- veg stuffing:
- Oil-1 tsp
- Garlic-1 tsp chopped
- Extra firm tofu- ½ cup crumbled
- Sliced mushrooms-3-4 no
- Boiled sweet corn-2-3 tbsp. crushed
- Salt, pepper, herbs, chili flakes to taste
- Grated cheese-2 tbsp.
Dipping sauces:
- Tomato chili sauce/ sweet garlic dip/ mayonnaise chili/ schezuan dip.
Method:
- Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
- Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last.
- Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and deep fry in medium hot oil for 3-4 mins and remove, drain excess oil on a kitchen paper.
- Serve the fried tofu & garden veggie ravioli with assorted dips or sauces of your choice.
Recipe-6] SEAFOOD RAVIOLI
Ingredients:
For the Ravioli dough:
- Maida- 1 cup
- Salt -1/4 tsp
- Olive oil/ oil-2 tsp
- Mixed herbs-1/4 tsp
- Chili flakes-1/4 tsp
- Egg-1 no optional
- Warm water-as needed.
For the stuffing:
- Oil-2 tsp
- Garlic-1 tsp chopped
- Onion-1/2 chopped
- Shrimps-1/2 cup chopped
- Salt, pepper, herbs, chili flakes to taste
- Soy sauce-1 tsp
- Red chili sauce-1 tsp
- Cheese-2 tbsp. grated.
For the cream sauce:
- Oil-2 tsp
- Butter-1 tsp
- Maida-1 tsp
- Garlic-1 tsp chopped
- Prawns- 10-12 med sized
- Salt, pepper, herbs, chili flakes to taste
- Fresh cream-1/2 cup
- Water/fish stock-1 cup
- Cream cheese-2 tsp
- Fresh herbs/olives/cherry tomatoes.
Method:
- Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
- Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last.
- Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.
- To prepare the cream sauce for seafood ravioli, heat oil and butter in a pan add in the garlic, maida and saute for 30 seconds, add in the fish stock /water and salt, pepper, herbs, chili flakes to taste, add a little saffron water as well for a nice shade. As the sauce starts thickening, reduce the flame and slowly add in the full fat cream and cream cheese and blend it well then add in the cleaned prawns and cook for 4-5 mins.
- Once the sauce is ready add in the cooked ravioli and toss it carefully in the pan and serve hot garnished with fresh herbs, cherry tomatoes, cheese, olives etc.
