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Ratatouille Ravioli With Tomato Cream Sauce


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Ravioli is one of the best-known stuffed pasta dishes, famous beyond the shores of Italy. It is said that ravioli originally came from Liguria and was invented to use up left-over food. This recipe of small square envelopes of pasta dough enclosing a mixed vegetable stuffing served with a tomato sauce, spiked with oregano and chilli is sure to tickle the Indian palate which craves for spice. You can divide the making of ravioli into easy stages that can be completed well in advance. Make the filling and the sauce one day, then make the pasta dough and shape the ravioli the next day. Remember to toss the ravioli in the sauce just before serving and then to eat it quickly!

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Serves 4.
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Ingredients



For the ratatouille filling
1/4 cup finely chopped zucchini
1/4 cup finely chopped brinjals (baingan / eggplant)
1/4 cup capsicum , finely chopped
1/4 cup onions, finely chopped
1 tsp finely chopped garlic
1/2 cup finely chopped tomatoes
1/2 tsp dried oregano
1 tbsp olive oil or oil
salt to taste

For the ravioli

For the tomato cream sauce
1 1/2 cups tomato pulp
1 tbsp garlic (lehsun), finely chopped
1 onion, finely chopped
2 tbsp tomato puree
1 tsp sugar
1/2 tsp dried oregano
4 to 5 tbsp cream
3 tbsp olive oil or oil
salt to taste

For the garnish
2 tbsp grated processed cheese
1/2 tsp dry red chilli flakes (paprika)

Method

    For the ratatouille filling
    1. Heat the olive oil in a pan, add the zucchini, eggplant, capsicum, onions and garlic and sauté for 2 minutes.
    2. Add the tomatoes and salt and cook on a slow flame till the moisture evaporates (approximately 5 to 7 minutes).
    3. Sprinkle the oregano and mix well. Allow to cool completely.

    For the ravioli
    1. Divide the pasta dough into 2 portions and roll out each portion as thinly as possible without breaking the dough.
    2. Brush one sheet with cold water and place the ratatouille filling in little heaps (using a teaspoon) on it at regular intervals.
    3. Cover with the second sheet of pasta and press around each mound of filling.
    4. Cut with a small cookie cutter or knife into squares of 30 mm. x 30 mm. (1 1/4 " x 1 1/4") and keep aside.
    5. Boil plenty of water in a large saucepan with 1 teaspoon of salt and 1 tablespoon of oil added to it. Drop the ravioli in it piece by piece and cook a few pieces at a time for about 3 minutes.
    6. Drain the ravioli and transfer it into a bowl of cold water to refresh it.
    7. Drain again and keep aside.

    For the tomato cream sauce
    1. Heat the olive oil in a pan, add the garlic and onion and sauté till the onion turns translucent.
    2. Add the tomato pulp and cook till the sauce thickens.
    3. Add the tomato purée, sugar, salt and 1/2 cup of water and bring to a boil.
    4. Add the oregano and cream and mix well. Keep aside.

    How to proceed
    1. Heat the tomato cream sauce and spoon it onto a plate.
    2. Top with the ravioli and garnish with the cheese and chilli flakes.

    Tips
    1. If the ravioli has turned cold, refresh it by immersing it in hot water for a few seconds.
    2. Tomato pulp is made by blanching whole tomatoes in hot water and thereafter peeling, deseeding and chopping them.
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