I've always wanted to make ravioli @ home but making this from the scratch, even the thought, scared the hell out of me.. Seriously, it's a tedious task and moreover u need some specialised pasta cutters for that. It might not be a problem for those who owns the new Kitchen aid stand mixer.. Oh yeah, it's there.. U can just upgrade ..no probs. I don have any of these , So i's looking for mini pasta sheets. Then, one day, Tahemeem of Not so Gourmet gave this idea of using wonton papers and I's all set to make my fav Ravioli. Actually I got so many recipes when I browsed, but kinda liked this one for it's simplicity and elegance... Njoy guys..
INGREDIENT LIST :
For Pasta :
Wonton wrappers -- half a pack
For the filling :
Shredded Mozarella Cheese -- 1/4 cup
Shredded Parmesan -- 1/4 cup
Ricotta cheese -- 1/4 cup ( or u may use any 3 varieties of cheese )
Garlic -- 1 pod, finely minced
Dried oregano -- a pinch
Dried Basil -- a pinch
Dried Parsely -- a pinch
Salt -- a pinch or to taste
Freshly ground Balck pepper -- to taste
To boil :
Large pot of water
Salt -- as needed
OIl -- 2 tsp
Method to make the filling :
In a mixing bowl add the parmesan, ricotta , mozarella ,minced garlic, a pinch of salt and all the dry spices. Combine well to blend. Remove the wonton sheets from the cover and take a single sheet . Place a tsp of filling in the center leaving some edges on all the sides. Now dip ur finger in the water and dab / brush around the edges of the wonton sheet filled with filling. Fold the wonton sheets and seal the edge without letting any air to get inside.. ( else u may place an another wonton / pasta on top of the filled wonton sheet and seal tightly so that no air is inside ..like in the pic ..) . Bring a large pot of salted water( add salt to the water ) to boil . Add oil also. Cook the ravioli until al dente, about 5 minutes . Serve in warmed bowls with Spinach Sauce ..
FOR MAKING SPINACH CREAM SAUCE :
Butter -- 1/2 tbsp
All purpose flour (APF) -- 1/2 tbsp
Garlic -- 1 clove, finely minced
Heavy Cream -- 1/2 cup ( or u may use Half n Half )
Whole milk -- 1/2 cup
Shredded Parmesan cheese -- 4 tbsp ( or to taste )
Chopped spinach -- 1 1/2 cups
Salt and Pepper -- to taste
Melt the butter in a kadai over medium flame. When the butter is melted, add /whisk in the APF to make roux. Add in the minced garlic and combine well. Cook the roux for 2 to 3 minutes or until fragnant ,light golden and creamy . Keep whisking ,do not stop doing it. Now add in the milk and the heavy cream and whisk it . Reduce the heat to medium low and cook the mixture until it starts to bubble . At this stage, the mixture will thickens. Add the pinach now and whisk until it completely wilts. Cook thi smixture for 3 minutes . Remove from the heat and add in the parmesan cheese and salt ,pepper to taste. Mix well to blend.
Transfer to the serving bowl.
Add a laddle of Spinach cream sauce on the warmed bowl and arrange the ravioli on the sauce . Top the ravioli again with some spinach cream sauce and serve warm..
Sending this entry to BOOKMARKED EVENTS hosted by Aipi and Priya..
Happy eating guys !!!