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    Published On : Tue, Aug 14th, 2018
    Recipes | By Nagpur Today Nagpur News

    I-DayEats: How to make Stuffed Ravioli

    Tricolour-themed recipes. Chef Rupesh from The Earthplate, Hotel Sahara Star shares an Italian recipe.

    For ravioli filling

    600 gm pumpkin
    5 to 6 shallots
    3 to 4 garlic cloves
    1 tbsp olive oil
    Salt to taste
    Pepper to taste
    60 gm walnut
    100 gm parmesan cheese
    A sprig of oregano

    For ravioli dough

    250 gm all purpose flour
    8 egg yolks
    1 whole egg
    20 gm olive oil
    25 gm salt


    • Place the pasta dough ingredients in a bowl and knead the dough until it gets smooth. Wrap this in a plastic wrap and refrigerate for at least 1 hour.
    • When dough is ready, cut into nine pieces. Each piece will be a layer of ravioli dough.
    • To make coloured ravioli, add carrot puree (for orange colour) and spinach puree (for green colour) to the dough.
    • To make stuffing, preheat the oven to 200 C and cut the pumpkin into small cubes. Coat in salt, pepper and 1 tbsp olive oil and bake for 40 minutes.
    • After pumpkin cools down, chop finely.
    • Add crushed walnut, parmesan cheese, salt and pepper. Stir well to combine.
    • Put about ½ tbsp of filling into each ravioli. Press the edges together to prevent them from opening.
    • To make the sauce, heat up some olive oil in a pan.
    • Sauté the finely chopped garlic for 2 minutes.
    • Add cream and bring to boil. While stirring add salt and pepper to taste.
    • Simmer on low heat for about 5 minutes to reduce. Add parmesan cheese also.
    • Meanwhile, cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to surface, meaning they are cooked.
    • Transfer into the sauce pan. Add fresh oregano leaves and stir to coat the ravioli.
    • Serve immediately sprinkled with parmesan cheese and chopped walnut.

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