As per the culinary traditions of Italy, pasta is one of their sacred dishes and every italian family has it¢â‚¬â„¢s own way of preparing the same. However one rule which knits them together is the way Pasta is kneaded. A heap of the flour..
is made and then a hole. The eggs are always broken in that hole and then further ritual starts. Amazing. Isn¢â‚¬â„¢t it? 🙂
Mix all the ingredients of ravioli dough apart from water._x000D_
Try to knead a dough without using water, still if required use it spoon by spoon._x000D_
Knead the dough well for atleast 10 minutes.
This helps in formation of gluten which further helps in preparing good pasta sheets.Your dough should be really elastic.
Once the dough is kneaded, keep it covered and leave for atleast 2 hours._x000D_
This will help in preparing a moist pasta dough and there will be a formation of gluten.
Do sprinkle some olive oil on the dough top so that it doesn¢â‚¬â„¢t get dry._x000D_
Cover with cling film and let it rest.
Spinach and Ricotta Stuffing_x000D_
Put olive oil in a pan._x000D_
Add spinach and let it simmer on sim gas for 2 mins. Drain the extra water and spread it on a chopping board. Finely chop the cooked spinach and keep it aside.
Again add olive oil in the pan. Add Garlic paste._x000D_
Now add spinach and fry it. Add Ricotta Cheese and fry really well while adding salt and pepper.
You may also add finely chopped boiled mushrooms for extra flavors._x000D_
Spinach and Ricotta Stuffing is ready!
Since I do not have Pasta Maker, I made it from hand. :)_x000D_
Once the dough is set, roll two thin sheets of the same. Please remember, it should be very very thin as once you will boil the ravioli, dough will thicken.
Arrange the stuffing at equal gaps on one sheet and then cover it with another._x000D_
Now, cut ravioli pieces using cookie cutter. You will get almost 16 pieces.
Now take each piece and press the corners with fork. This will help in moulding the stuffing perfectly into the base. It will also help in closing the corner perfectly so that the stuffing don¢â‚¬â„¢t loosen up and float in the water.
Now, boil water in a pan. Add the raviolis one by one smoothly.
Remember, raviolis are very very soft and they should be handled very carefully. When you will put them in pan, they will settle at the bottom. Once they will be cooked, they will start floating on the top. ( It will hardly get cooked in 4-5 mins).
Pick them up one by one carefully and let them dry on a paper or plate._x000D_
Raviolis are ready!
Butter Pumpkin Sauce_x000D_
Heat a pan and put diced pumpkins. Sprinkle 2 tbsp of water, salt and cover by lid. Let it simmer for 10 mins. Once done, drain it and let it cool. Churn it in the grinder to make pumpkin puree.
Now heat the pan again and add butter. Add ginger-garlic paste and fry it well._x000D_
Add pumpkin puree and all the spices. Fry it well on high for a minute.
Add pumpkin puree and all the spices. Fry it well on high for a minute._x000D_
Add cream and mozzarella cheese and mix well.
Add some milk if you want a runny consistency._x000D_
Butter Pumpkin sauce is ready!
Now, since all the major items are ready we have to start giving the final toss to the items together for that one heavenly dish.°Å¸â„¢â€š
Again, heat the pan._x000D_
Pour olive oil._x000D_
Stir fry the vegetables. Add olives and toss it again.
Now pour butter pumpkin sauce and mix well._x000D_
Arrange the sauce with ravioli alternately in a baking dish._x000D_
Sprinkle the Mozzarella cheese._x000D_
Bake at 120 degrees for 10 mins.
Spinach Ricotta Ravioli with Butter Pumpkin Sauce is ready!°Å¸â„¢â€š
Savor it with wine and a lovely cookbook by your side°Å¸â„¢â€š