चीज़ रावियोली | Cheese Ravioli | Happy Valentines Day | Sanjeev Kapoor Khazana

Valentine's day calls for something romantic and fancy, something you can cook with your loved ones. Here is a fancy twist to the Cheese Ravioli is a heartthrob! It not only looks amazing but also tastes best!

CHEESE RAVIOLI

Ingredients

Ready-made pasta dough made using 1 cup refined flour
Pink pasta
1 cup refined flour (maida) + for dusting
2 tbsps boiled beetroot puree
Salt to taste
2-3 tsps olive oil + for drizzling
Stuffing
½ cup feta cheese
1 tbsp chopped pickled red jalapenos
Crushed black peppercorns to taste
Salt to taste
2-3 sprigs of fresh thyme
Sauce
2 tsps butter
2 tsps refine flour (maida)
A large pinch of saffron
1½ cups milk
Crushed black peppercorns to taste
Salt to taste
Tossing
1 tbsp butter
3-4 fresh sage leaves
Garnish
4-5 cherry tomato quarters
Micro greens as required
Roasted pine nuts as required
Edible flowers as required


Method

1. To make the pink pasta dough, take refined flour in a large bowl. Add beetroot puree, salt, olive oil, and mix well. Add ⅓ cup water, mix and knead into a stiff dough. Cover and set aside for 10-15 minutes.
2. To make the stuffing, combine together feta cheese, pickled red jalapenos, crushed black peppercorns, and salt in another bowl. Pluck the leaves of fresh thyme and add into the mixture and mix till well combined.
3. To make the sauce, heat butter in a non-stick pan. Add refined flour, mix and cook for 1-2 minutes. Add saffron and mix. Add milk, mix and cook till the mixture thickens.
4. Add crushed black peppercorns, salt and mix well.
5. To make the pasta, take a portion of the pink dough and shape it into a ball.
6. Dust the worktop with some refined flour and roll the dough into a rectangular sheet. Similarly, roll out a portion of the ready-made white dough as well. Leaving one inch from the top and bottom, roll a lattice pastry cutter over this one. Gently separate the layers.
7. Brush some water over the rolled pink dough and place the white dough on top and press it. Dust some refined flour and roll it into a thin sheet. Trim the edges and vertically halve the sheet. Place it upside down in a way that the pink side is facing upward. Add a small portion of the stuffing at equidistance, apply some water around the stuffing and fold the sheet in half, press the edges to seal the stuffing. Cut into squares.
8. Apply some water on one side of the square, bring the edges to the centre and pinch to seal.
9. Bring sufficient water to a boil in a deep pan. Add salt, drizzle a little olive oil and gently slide in the ravioli and cook for 3-4 minutes.
10. Drain the ravioli once cooked.
11. Heat butter in a non-stick pan. Add sage leaves and mix well. Add the ravioli and gently toss. Arrange them on a serving plate, garnish with cherry tomatoes, micro greens, roasted pine nuts and edible flowers. Serve hot with the prepared saffron sauce.

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