Chicken Tikka Ravioli with Creamy Tomato Sauce: An Indian-Italian Fusion
1 hour
1015 reads
About Chicken Tikka Ravioli with Creamy Tomato Sauce: An Indian-Italian Fusion
Transform leftover Chicken Tikka into a sensational fusion dish! This recipe combines the vibrant flavors of Indian Chicken Tikka with the comforting classic of Italian ravioli, all in a creamy tomato sauce. It's a delightful surprise that's both elegant and surprisingly easy to make.The inspiration struck after a party – instead of the usual Chicken Tikka Masala, I envisioned these flavorful ravioli. The tomato-based tikka masala gravy lends itself perfectly to a pasta sauce base, and the grilled, spiced chicken tikka filling adds a unique twist. Prepare to be amazed by this unexpected culinary fusion!This recipe is perfect for a special dinner or impressing guests. The homemade pasta dough adds an extra touch of authenticity, but you can certainly use store-bought pasta sheets if short on time. Get ready for a flavor explosion!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Pasta Dough
- 2 cup All-Purpose Flour
- 2 Large Eggs
- 1/2 tsp Salt
- 1/4 cup Water or as needed to form a dough
Chicken Tikka Filling
- 1 cup Chicken Tikka leftover is perfect!, shredded
- 3 tbsp Coriander Chutney green
- 1/2 cup Cottage Cheese crumbled, homemade preferred
Creamy Tomato Sauce
- 2 tbsp Olive Oil
- 1 medium Onion finely chopped
- 1 tsp Ginger-Garlic Paste
- 500 grams Tomatoes pureed, strained
- 2 tbsp Tomato Puree store-bought
- 1 tsp Basil dried
- 200 ml Heavy Cream
- Salt to taste
- Pepper black, to taste
Homemade Curry Powder
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 2 Cardamom Pods green
- 1 inch Cinnamon Stick
Instructions
Make the Pasta Dough
- Combine flour and salt. Lightly beat eggs in a separate bowl. Create a well in the flour mixture and add the beaten eggs. Gradually mix the flour into the eggs using a fork, adding water as needed to form a smooth, elastic dough. Knead for 5 minutes, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Prepare the Filling
- In a bowl, combine shredded chicken tikka, coriander chutney, and crumbled paneer. Mix well and set aside.
Roll and Cut the Pasta Dough
- Divide the rested dough in half. On a lightly floured surface, roll out one half of the dough into a thin rectangle using a rolling pin or pasta machine. Cut the rectangle in half lengthwise to create two long strips.
Assemble the Ravioli
- Fold one strip of dough in half lengthwise to create a crease. Place spoonfuls of the chicken tikka filling along the bottom half of the unfolded dough, leaving space between each spoonful. Brush the dough with water. Fold the top half of the dough over the filling, pressing firmly to seal around each filling and remove air bubbles. Use a cookie cutter or knife to cut the dough into individual ravioli squares or circles. Crimp the edges with a fork for a decorative finish.
- Repeat with the remaining dough.
Make the Homemade Curry Powder
- Dry roast coriander seeds, cumin seeds, fennel seeds, cardamom pods, and cinnamon stick until fragrant. Grind into a fine powder. Set aside 1 teaspoon.
Prepare the Creamy Tomato Sauce
- Heat olive oil in a pan. Sauté finely chopped onion until softened. Add ginger-garlic paste and cook until fragrant. Add pureed and strained tomatoes, store-bought tomato puree, curry powder, dried basil, salt, and pepper. Simmer for 10 minutes.
- Blend the sauce until smooth using an immersion blender or regular blender. Return to the pan, stir in heavy cream, and simmer for another 5 minutes.
Cook the Ravioli
- Bring 8 cups of salted water to a boil in a large pot. Gently add ravioli a few at a time. Cook for 2-3 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and set aside.
Serve
- Serve the cooked ravioli immediately with the creamy tomato sauce. Garnish as desired.
Recipe Notes
Expert Tips for Perfect Chicken Tikka Ravioli
- For extra flavor, marinate the chicken tikka in yogurt and spices before grilling.
- If you don't have a pasta machine, use a rolling pin to roll out the dough. Aim for a very thin sheet for best results.
- Don't overcrowd the pot when cooking the ravioli. Cook in batches to ensure even cooking.
- For a richer sauce, add a tablespoon of butter at the end of the sauce cooking.
Related Posts You May Like
-
-
Smoked Chicken Tikka Ravioli
1342 reads
-
-
-
-
Recipe Nutrition
Calories: 425kcalCarbohydrates: 36gProtein: 13gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 117mgSodium: 2031mgPotassium: 550mgFiber: 4gSugar: 6gVitamin A: 1936IUVitamin C: 21mgCalcium: 182mgIron: 3mg
Alka Jena
Articles: 2
3 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so yummy! Excited to make it.
This looks incredible! Thank you.
Such a delicious dish! Thank you.