The first ever time when I saw the term ravioli is while reading a novel ( The Twilight ). I was so intrigued by the term that I googled about it immediately and found various recipes but then was so scared by the series of steps. So I just decided to put it back in my mind to try later. Then when I saw last season Masterchef Australia Italian week, I couldn't resist. Their ravioli was just silky smooth with a surprise filling inside. I rolled up my sleeves and decided to give it a try. I wanted to try chicken ravioli first, but then I changed to try a simpler version first. And I am so glad that I tried these with paneer first, because they turned out awesome. They are one of the amazing fillings that I have ( accidentally:) ) tried out so far.
Hmmm.... I couldn't stop looking at the picture. The pasta was silky smooth and the filling was so soft with the right amount of flavour. My daughter Neha is a great fan of these ( she calls them icecream noodles :) ) She will be very happy to finish the whole lot. Don't be afraid of the lengthy process, its fun to make ( Trust me!)
For the Pasta Dough:
All Purpose Flour - 1/2 cup + 1 1/2 tbsp
Salt - 1/4 tsp
Egg - 1
For The Filling:
Crumbled Paneer - 1 heaped cup ( I used homemade paneer )
Onion - 3
Tomato - 1
Ginger Garlic Paste - 1/2 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Pepper Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Corinader Leaves - 2 tbsp
Salt - to taste
Oil - 1 1/2 tbsp
For Shaping and cooking the Pasta:
Egg - 1 ( optional )
Water - 8 cups ( or as required )
Rock salt - 1 tbsp ( or to taste)
For Final Tossing:
Butter - 1 tbsp
Coriander leaves - 2 tbsp
Pasta cooked water - 1 tbsp
1) Mix the flour and salt. Take an egg in a bowl and beat lightly ( to mix the yolk and white )
4) In a pan heat oil. Add onions and fry until translucent. Next add ginger garlic paste and fry till the raw smell leaves. Next add in the chopped tomatoes and fry till it becomes mushy and the oil starts to separate.
6) After half an hour divide the pasta dough into 2 parts. If you have a pasta maker, you can roll the dough in the machine. I have done here using a rolling pin (chapathi roller). Sprinkle some flour on the work surface. Take one half of the dough and roll it into a rectangle as thinly as possible. Keep the other dough wrapped in the cling film to prevent it from drying out.
Take 1 tbsp paneer filling and place on the rolled pasta with even spacing between them.
9) Arrange the ravioli's in a lightly floured surface and sprinkle some flour on top just to prevent drying out. ( use only very little flour ). Or in this stage you can prepare all the ravioli and refrigerate for 1 day until ready to use.
Add Salt to 8 cups of water and bring to a rolling boil. Drop in the prepared ravioli ( don't crowd the pan )
That's it !!!!!!! Amazing raviolis are ready...Enjoy hot!!!
1) The Pasta dough should be soft but not sticky to get silky smooth ravioli.
2) The pasta dough will dry out quickly. So make sure to keep it covered all the time.
3) Rolling the pasta dough thinly is very crucial. Don't leave it out open after rolling as it will dry out very quickly.
4) You can even use water to seal the ravioli.
5) Make sure to seal the raviolis properly, else they can leak when boiling.
6) Leftover filling can be used to stuff dosai, which will be incredible.
7) Homemade Paneer is best as it is so soft.
8) While making filling, after adding the paneer don't keep on the stove too long, as it will toughen the paneer.
9) I normally prepare ravioli in the mornng ( while preparing lunch ) and refrigerate them, so that I can serve them hot in the evening for Neha.
10) You will get 21 ravioli in this recipe and some extra filling.
11) This is the basic pasta dough. You can roll it thinly and make any shapes you like as well
Sending this to Kid's Delight event hosted by Mireille