Eggless Ravioli

Eggless Ravioli

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INGREDIENTS:

1 cup of white flour
1 cup of semolina/suji
225 ml luke warm water
10 ml olive oil
A pinch of salt

For the filling:

250 gm pumpkin, roasted with salt pepper & olive oil
2 medium sized potatoes, baked/boiled
1/2 tsp minced ginger
1 Tbsp white bread crumbs
1 Tbsp ricotta cheese
1 Tbsp mascarpone cheese
1 Tbsp grated parmesan cheese
A few thyme leaves
1 tsp chopped chives
Salt and pepper to taste

For the sauce:

3 tomatoes
6-8 basil leaves
2-3 Tbsp olive oil
2 cloves of garlic
2-3 Tbsp tomato puree
Salt and pepper to season

INSTRUCTIONS

• Combine the flour, semolina, salt, olive oil and water together to make a semi stiff dough.
• Cover and let it rest for 30-40 minutes.

For the filling:

• Mash the pumpkin and potatoes together.
• Season it with salt, pepper, grated ginger, chopped chives, breadcrumbs, ricotta cheese, mascarpone cheese and Parmesan cheese.
• Mix all the ingredients together nicely and rest it in the fridge for a few minutes.
• Knead the dough on a floured surface and cut in half.
• Use only half of the dough.
• Roll out the dough or pass it through a pasta roller till it is about 2 cm thin.
• Use a ravioli cutter or any other round cutter to make the outer shell.
• Brush a little milk on the ravioli shells.
• Put the filling in a piping bag or use a spoon to put the filling in the pasta.
• Use your fingers to fold the pasta into a crescent shape.
• Make about six crescents and cool in the refrigerator.

For the tomato sauce:

• In a mixer add chopped tomatoes, bashed garlic, basil leaves, red chilli flakes, salt and olive oil.
• Blend into a nice thick paste.
• Pour the sauce into a hot pan with olive oil and cook nicely.
• Add the ravioli in a pot of boiling salted water and let the ravioli cook for a few minutes.
• Once cooked add it to the sauce.
• Serve on a nice plate and garnish with Parmesan cheese, cracked black pepper and basil leaves.

SOURCE: http://www.foodnetwork.com/

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