Friday, December 12, 2014

2 Cheese Ravioli

  1. Maida/All purpose flour - 1 cup plus more for dusting
  2. Egg - 1 whole
  3. Salt - to taste
  4. Olive Oil - 2 tbsp for dough + 2 tbsp to drizzle over cooked Ravioli
  5. water - you might require a sprinkle to bring the dough together.
  6. for cheese filling :
  7. Mozzarella cheese - 1/2 cup crumbled
  8. Ricotta cheese - 1/2 cup
  9. Parsley - 1 tbsp chopped fine
  10. Basil - few leaves to serve
  11. salt - to taste
  12. Black pepper crushed - 1/4 tsp


Take the Maida in a bowl and add the salt and mix well.
make a well on the center and break the egg into it and add the Olive oil.
Start mixing it in by pulling in the maida from around the walls until you get a  soft dough (It should be softer than chappathi dough)
If the dough is not soft enough , sprinkle some water and knead well .
You need to knead this dough until it becomes smooth .
Keep the dough aside covered with a damp kitchen towel and allow to rest for 30 minutes.
Meanwhile make the cheese mixture .

Add both the cheeses and parsley, salt to taste and pepper and mix with your fingertips till you get an even mixture - it will be crumbly , you don't have to make it a smooth dough, you just have to get it mixed well to distribute the salt and herbs uniformly.
Divide the dough into 2 parts and roll one of it out into a paper thin sheet.

Use flour to dust as required .
You should be able to see the background through the sheet of dough - as thin as you possibly can roll it out.
cut the dough into circles or squares depending on the shape you prefer. The size of the dough will be the size of the ravioli you get - so cut according to your preference. I made a slightly smaller than 2 inch square.
The idea is to keep your stuffing on one square and cover it with another square of dough and press the sides shut .

For this its easier if the bottom square that is the one on which you place the  cheese stuffing is slightly smaller than the top square - with which you will cover the stuffing.
place a small amount of cheese on a dough square , its easier if you complete this for all the squares and then wash and dry your hands and start laying the top square and pressing them together . Remove any air bubbles and keep the filling in the center in a heap .

Using a fork crimp the outer edges , if your squares or circles look untidy you can cut it with a knife to make the edges neat.
Place each of the Ravioli on a flour dusted wax paper and cover and keep in the refrigerator until ready to cook.

you can place  2 or 3 layers one on top of another , just dust well with flour and place wax paper in between each layer .
When you are ready to serve ,bring a wide pan of slightly salted water to a rolling boil, reduce the flame to medium and drop each ravioli into the boiling water , depending on how thick you rolled the dough - they should cook in a minute or two.
When they are cooked the Ravioli float on the top of the water . 

Do not crowd the pan , give enough space for each ravioli to move around without sticking .
Remove with a slotted spoon and keep on a plate .
Warm your sauce of choice alongside the boiling water and slowly place the ravioli into the sauce and warm through coating it slightly with the sauce .

Add fresh basil and drizzle with olive oil.
Serve immediately with some grated cheese if you like .

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