Ravioli Pasta
Homemade ravioli to boost your gourmet cooking!
Cuisine

- italian

Cooking Time

-10 Min

Preparation Time

- 20 Min

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INGREDIENTS

  • 1 egg
  • 1 cup all purpose flour
  • ½ cup semolina
  • 1 cup Wheat flour, Salt to taste, Oil as required, Water as required
  • FOR stuffing
  • Olive oil as required
  • 1-2 tsp garlic clovesfinely chopped
  • 3-4 tbsp onionsfinely chopped
  • 1 cup chickenminced
  • 4-5 tbsp redgreenand yellow bell peppersfinely chopped
  • 2-3 tbsp oregano
  • ½blockfeta cheese
  • Egg wash
  • FOR the sauce
  • Olive oil as required
  • 1 cup bell pepper puree
  • 4-5 tbsp Fresh cream
  • Salt to taste
  • Black pepper powder to taste
  • 1 tsp sugar
  • FOR garnish
  • cream
  • Parsley leaves

PREPARATION

  1. 1

    In a bowl, combine egg yolk, all purpose flour, semolina, wheat flour, salt, oil, and water to make a hard dough.
  2. 2

    Keep the dough aside.
  3. 3

    In a pan, add olive oil, finely chopped garlic cloves, finely chopped onions, minced chicken, finely chopped red, green, and yellow bell peppers, salt, black pepper powder, oregano, and mashed feta cheese.
  4. 4

    Mix well.
  5. 5

    Dust refined flour on the surface.
  6. 6

    Pinch a large amount of dough and roll it using a rolling pin into a big-sized roti.
  7. 7

    Using a round mould, make discs and remove the excess dough.
  8. 8

    Add the stuffing on one disc and cover with another disc by applying egg wash, using a brush.
  9. 9

    Press the sides of the raviolis with a spoon to seal , Heat water in a pan, add salt, olive oil, and dip the raviolis in it for 3 min.
  10. 10

    Transfer the raviolis to a bowl containing ice-cold water and olive oil.
  11. 11

    In another pan, heat olive oil.
  12. 12

    Add bell pepper puree, fresh cream, salt, black pepper powder, and sugar.
  13. 13

    Mix well.
  14. 14

    Transfer the sauce to the serving plate and place the raviolis on it.
  15. 15

    Add some sauce on the raviolis.
  16. 16

    Garnish with cream and parsley leaves.
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