Wednesday, 5 September 2012

Spinach and Corn Ravioli in Cream Sauce

Fresh from a visit to my favourite Italian joint , and my mind was bubbling with new ideas.....
I always did put off the thought of cooking a ravioli at home. I preferred to play it safe ,using dried pasta..ofcourse I dont have a pasta making machine at home , but I normally cooked with a Penne,Fussili or a Lasagne ...never ventured out in the unknown territory of Ravioli ,Gnocchi, Canneloni or any other pasta that would otherwise be made at home , with available resourses.
But today was different..I just couldnt get off the taste of the creamy lightly garlic flavoured Barbaresca sauce, and the soft ravioli perfectly complementing it.
So keeping all my reservations aside ,I decided to try making a ravioli at home , ofcourse with my own twists and tastes!

For the ravioli dough:
1 Cup Maida/refined flour
1 tsp Namak Shamak
1 tsp Oil
Water as required

For the ravioli stuffing:
1/2 Cup Spinach leaves, blanched in hot water
1/2 Cup Boiled Sweet Corn Kernels
1/2 Cup Grated Paneer
1/2 tsp Mixed Italian Herbs
1/4 tsp Namak Shamak

For the Cream Sauce:
1 tbsp Olive oil
2 tsp Chopped Garlic
1 tbsp Chopped Onion
1 tsp Mixed Italian Herbs
1/2 tsp Crushed Pepper
1 tsp Chilly Flakes
1/2 tsp Namak Shamak
1/2 Cup Fresh Cream
1/2 Cup Milk
2 tsp Maida / refined flour
1 tbsp Grated Cheddar Cheese
2 tbsp Grated Parmesan
Chopped black olives and coriander leaves for garnish.

Knead a stiff dough with the maida, oil and water and cover with a damp cloth for 1/2 hour.

For the stuffing, place the corn and paneer , in a mixer and coarsely grind them.Add chopped blanched spinach to it.
Transfer in a plate and add the herbs and salt.Mix and keep aside.

Roll 2 large chapati's / roti's out of the dough.
On one roti , place small amount of the filling,1/2 inch apart. Cover the entire roti with small filling portions ,as shown.

Neatly and carefully cover this with the second roti.

Press the edges and the spaces between the rows of the filling.
Cut using a pizza cutter or knife .

Our ravioli taking shape!
Pinch the edges of the cut ravioli to seal perfectly.
Use a fork for this purpose, it will decorate the edges , along with sealing them.
Pinch and pinch ,to seal them

Boil 3-5 cups of water in a large pot , and add 3 tsp salt to it.
Once the water boils , add the cut ravioli's one by one into the water.
In jump the beauties...just to float back!

Once the ravioli floats on top , it is cooked.
Here they are, cooked and ready to go!

Drain the cooked ravioli in a plate and drizzle some olive oil to prevent sticking.

For the sauce, heat olive oil in a non stick pan , and add chopped garlic.

Fry for a minute and add chopped onion and fry till its translucent.
Now add maida and fry on medium flame ,mixing continuously for 2 mins or till it gives out the cooked aroma.
Now lower the flame and add milk , stirring rapidly to prevent any lumps.
Add the cream and stir.
Add the herbs,chilly flakes,salt and pepper and stir.
Add cheddar cheese and simmer for a min.(You can add white wine at this stage , if you like)
Cheese and creamy...yumm!

Now add the boiled ravioli and gently fold in the sauce.
Transfer in a serving plate , garnish with chopped olives and coriander.

Top the hot pasta with grated parmesan.
Perfect with a glass of white wine.

And here it is, delicious ravioli!


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