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Homemade ravioli

Homemade ravioli

Name: Homemade ravioli
Total time: 1 min 56 s
Yield: 6
Ingredients: 250 g Atta; 1 teaspoon Salt; 3 teaspoons Olive Oil; 0.5 cups Rava Sooji; 1 teaspoon Pepper; 0.25 teaspoons Nutmeg Powder; 1 teaspoon Red Chilli Flakes; 1 teaspoon Oregano Herbs; 6 pieces Black Pitted Olives; 1 bunch Spinach W/o Roots; 12 pieces Garlic; 0.5 cups Paneer; 500 ml Water; 5 units Tomato; 5 pieces Basil

Time1 Hr 30 Min

DifficultyIntermediate

Serves6

Tired of eating the same old pasta, loaded with sauces? Try homemade ravioli instead. It is Italian cuisine and serves as a way out for pasta. Homemade ravioli is healthier and tastier when compared with pasta. It is served with a sauce or in a broth. It comprises of a delectable filling enveloped inside thin pasta sheets or dough. The filling inside the pasta sheets makes this recipe so interesti ... ng and appealing. Ravioli are usually square-shaped but are made in other shapes also, like semi-circular and circular. The most common homemade ravioli fillings are vegetables, meat or cheese. But it varies according to the part of the world it is being prepared in. Even the sauces and serving style varies accordingly. Figuring out how to make homemade ravioli healthy? To prepare a healthier version of this dish, we would suggest you to choose the filling wisely to turn down the homemade ravioli calories. Also, the ingredients should not bother you, as they are easily available in a supermarket near you. To make it even easier, we have attached a homemade ravioli video with description. Homemade Ravioli generally serves as the main course but you can munch it as a snack or even as an appetizer. It can be consumed during any time of the day. Also, you can easily serve the same recipe to your child without making any major changes. Of course, you can be little-bit easy on spices while serving it to your child.

Ingredients

Dry Grocery

Atta

250 g

Salt

1 teaspoon

Rava Sooji

0.5 cups

Nutmeg Powder

0.25 teaspoons

Red Chilli Flakes

1 teaspoon

Oregano Herbs

1 teaspoon

Black Pitted Olives

6 pieces

Fruits & Vegetables

Spinach W/o Roots

1 bunch

Tomato

5 units

Basil

5 pieces

Dairy

Paneer

0.5 cups

Other

Olive Oil

3 teaspoons

Pepper

1 teaspoon

Garlic

12 pieces

Water

500 ml

Directions

In a bowl add atta, semolina, salt, a little black pepper, 3 to 4 hand-torn basil leaves. Add the water little by little and knead for a few minutes until the dough is soft and not sticky.

Then add 3/4th teaspoon olive oil and knead to form a tight dough. Roll into a ball and place in a bowl. Dampen a clean cloth and cover the dough ball. Leave it to rest for half an hour.

Roughly chop the spinach and thoroughly wash. Drain out all water. chop half the garlic and set aside. Heat a little oil in a pan and saute chopped garlic till golden.

Add the chopped spinach and add a little salt. Mix and saute on a slightly higher flame till the spinach cooks and the water dries up. Do not overcook.

Once the spinach is cooked. Switch off the heat and add the black pepper powder, nutmeg powder, salt, and grated paneer. Mix well to combine and set aside.

Use a flat lightly floured surface such as the countertop or a chopping board and divide the dough into equal pieces. Roll out the piece of dough as thin as possible into a rough rectangle. It shouldn't be too thick.

Use a cutter and cut out medium-sized circular pieces of rolled out dough. Remove carefully and place on a floured surface or plate. Use the leftover dough to knead again later when rolling out sheets.

Once all the dough is rolled out and cut into circles, lightly flour a surface. Place a circular cutting of rolled out dough and put some filling a little away from the center point. Lightly dampen one half of the inside of a circle and fold the other half to form a half-moon shape with the filling inside. Press the sides together to seal the dough. Once lightly sealed, use a fork to make markings along the sealed line. Set this aside on a floured surface.

Repeat with the other dough cuttings.

Heat a saucepan with water. Add a little salt. Once the water boils, bring it down to a simmer. Adding a few at a time, cook the ravioli for 2 to 3 min till the dough looks like it has lightened in colour. Carefully remove with a perforated spoon once cooked to 3/4th and place in ice water or cold water. Repeat for all the pieces. If not used immediately, drain water, lightly oil, and store refrigerated.

Wash and cut the tomatoes. Puree and set aside. Chop the other half quantity of garlic.

Heat oil in a pan and saute garlic till golden. Add the tomato puree, along with the chili flakes, oregano, black pepper, salt. Let the tomato cook through and the mixture reduces. The sauce should look chunky.

Once there is no excess moisture. Add the ravioli and spoon a little sauce over each piece. Do not toss as the pieces will break. Make sure each piece is coated in sauce.

Hand tear some basil and lightly mix. Carefully plate the pieces and spoon over the excess sauce. Garnish with olive slices and serve hot.

Interesting facts about Homemade Ravioli

Some interesting facts about homemade ravioli at home that you should know are: It was in the 14th century that ravioli got its first mention in the writings of a merchant from Venice. 20th March is celebrated as the National Ravioli Day to celebrate pasta that is versatile and fun. A sweet dish in India, popularly called gujiya looks similar to homemade ravioli. Also, the Asian dish samosas look similar and are filled with peas, boiled potatoes, spices and paneer sometimes. The longest ravioli measuring 96 feet 1 inch is recorded in the Guinness World Records. Traditionally, ravioli were prepared at home. But modern-day ravioli are produced in bulk using machines. Freshly packed ravioli can last up to several weeks but freshly made ones will live just for a few days.

Success!

We hope you had fun making it! Enjoy the meal.

What is Ravioli?

Ravioli is a type of stuffed pasta that is square in shape and stuffed with cheese, vegetables or minced meat. Usually, they are homemade but nowadays they are also locally produced. Read on regarding the origin of Ravioli:

Origin

Ravioli was first made in the 13th century as heavy parcels with stuffed vegetables, fish, meat, and cheese encased in a portion of thin sheet-like pasta. Then the ravioli pasta was boiled and served with sauce. But it was in the 16th century, Bartolomeo Scappi first served the Rome Ravioli dish with a tomato sauce. Prior to this, one made the ravioli pasta with only Al Brodo in broth. The stuffing was a terrific concept with ravioli where only the edges were compressed to seal the filling with twice the thickness. One made the dressing of the ravioli pasta with parmesan cheese or butter, and the texture of the dish varied from chewy to soft depending on the filling and ravioli dough recipe. The various types of stuffed ravioli include spinach ravioli, veggie ravioli, minced meat ravioli, etc., and many children also like spinach ravioli. Ravioli without egg is the best for pure vegetarians.

Variations of Ravioli

There are other variations in stuffed pasta which are very healthy recipes. Some of the most common ones are as follows: Cappellacci These are famous stuffed pasta like ravioli in the town of Ferrara, close to the Emilia-Romagna. They are large and plump and are filled with infused melted butter with sage and squash. They are named after a kind of straw hat, and their shape is more like the tortellini discussed below. Tortellini This is made as tiny packages filled with meat and served with beef or chicken broth. These are like ravioli and are two types in them: Bologna and Modena, with the bologna having mortadella, roasted pork loin, prosciutto, parmesan cheese, egg and nutmeg. They are hand-rolled into a thin sheet and then folded by twisting in shape like a belly button. Casunziei These are famous in Cortina d’Ampezzo and Venetian Dolomites and are crescent in shape and more like ravioli. They are filled with mashed beets and are served with either poppy seeds or a delicate sauce. Agnolotti These are small stuffings with meat and vegetables that are buttery in texture with a caramel-coloured sauce obtained from the roasting tray. These are small and long rectangles obtained from the leftovers from the roasted meat from the previous day. These are stuffed kinds of pasta, like ravioli, and are made with a flap to the folded sides. They hold the sauce from the dishes. Panzotti This is from the northwestern coast of Liguria that is triangular or like a half-moon. These are filled with herbs of greens, chards and arugula, and they are soft with the presence of the prescinseua cheese that is a mixture of ricotta and yoghurt. These ravioli versions called pansotti are served with walnut sauce and sometimes coated with them.

Different Types of Pastas & Sauces

The different types of pasta sauces are the ones that enhance the Italian seasoning in all the dishes. They are all explained below so that one gets the basic idea of what they are and how they will taste when incorporated into a dish. Pesto: This is a mix of garlic, basil, nuts, cheese with olive oil and this is a pasta sauce that can be added to pizza, sandwich and all salads. Pesto sauce goes and blends well with penne, fusilli and orecchiette rather than just spaghetti by binding well to their rough texture into their nooks and crannies. So, a basil pesto adds the best flavour to almost all kinds of Italian dishes. Marinara: Marinara is a tomato sauce, and it is made with a lot of garlic with fresh herbs simmered together with tomatoes. It is an effortless sauce and can be made in all households very quickly and known as the arrabbiata sauce. It can also be stored in an airtight jar in a refrigerator for a long duration. This requires only the essential five ingredients, and the making time is only twenty minutes. This particular sauce blends well with spaghetti, and penne or ziti is only the second choice after spaghetti. This is because the sauce will tend to get accommodated in short shapes, which helps one get plenty of them with each bite. Penne in tomato sauce is the favourite for almost all people owing to the rich tomato flavour. Alfredo: This sauce has primary ingredients, namely butter and parmesan cheese. Alfredo sauce is ubiquitous in all Italian cuisines and is very easy to make. This goes well with chicken and can be the best sauce for pizza. This is cheesier and is preferred by people who love the dish to be blander, and penne in white sauce is a favourite for kids. Brown Butter: Brown butter is another primary pasta sauce that is very fancy as it is vibrant and nutty. One can make it in minutes, and it is best for noodles. This is caused by simply melting butter in a saucepan and cooking it continuously until it achieves a nutty aroma and turns brown. Besides using it for noodles, it is best for all shapes of pasta and best with stuffed ravioli. Ragu: This is a meat sauce that should be simmered low on the slow flame so that one should get the juices from the meat to flavour the sauce. The deep flavour from the flesh will provide a rich taste in every bite of the dish. This sauce requires more time to be done by leaving it either on a stove or a cooker on slow flame. Ragu sauce is best with Bolognese, Tagliatelle, creamy polenta and wider noodles like fettuccine.

Tips & Tricks

How to make ravioli at home? The guidelines and tricks will answer the question on how to make ravioli tasty, and they are: Make the filling first. Always make use of all-purpose flour to achieve the best texture and taste. Make use of the right tools to get the perfect shapes. Store the remaining dough properly so that one can make use of it in future. Always dust them with extra flour before finishing the dish. Salt the water while boiling the ravioli to get the best-desired taste from the dish. Ravioli will be cooked within minutes so take care not to overcook them