Ragi Ravioli


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This is a ravioli made from ragi instead of maida, that we use for the pasta dough. There is also a twist in the filling, no need to buy expensive ricotta cheese, can just use home made paneer.

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Ragi Ravioli recipe - How to make Ragi Ravioli

Preparation Time:    Cooking Time:    Total Time:     Makes 1 serving
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Ingredients

For The Pasta Dough
1/2 cup ragi (nachni / red millet) flour
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
2 tbsp cornflour
2 tbsp oil
a pinch of salt
water to bind

For The Ravioli
1 ltr water
1/2 tsp of salt

For The Filling
2 tbsp olive oil
1 large onion
dried mixed herbs
1/4 tsp nutmeg (jaiphal) powder
salt to taste
freshly ground black pepper (kalimirch) powder to taste
2 cups shredded spinach (palak)
1 cup crumbled paneer (cottage cheese)

For The Sauce
125 gms butter
few basil leaves , finely chopped
Method
For the pasta dough

  1. Combine ragi flour, wheat flour, plain flour, cornflour and salt. Add oil and then slowly add water and knead well to make a soft dough.
  2. Cover the dough with a damp cloth and set aside.

For the filling

  1. Dice the onion and saute it in a pan with olive oil and cook until pink.
  2. Add the spinach and cook till the it shrinks to half its quantity.
  3. Add salt, pepper, nutmeg powder and mixed dried herbs to the onion-spinach mixture. Mix well
  4. Finally add paneer to the mixture and allow it to cool.

For the ravioli

  1. Divide the dough into 2 equal portions.
  2. Roll out the 2 portions of the dough into fine sheets.
  3. The thinner the sheet, the more the taste of the filling.
  4. Using a tablespoon or a mini ice cream scoop, dollop a portion of the filling onto one sheet
  5. About 8 dollops can be placed onto one sheet of the pasta.
  6. The dollops should be at even spacing.
  7. Place the second sheet over the first sheet.
  8. Using a cookie cutter cut the pasta where the dollops have been placed.
  9. Then using a fork press the ends around the edges of the cut portion to avoid the mixture from dropping out.
  10. Use the remaining dough that comes out on the sides and roll it out again to make an extra ravioli.
  11. In a vessel heat the water, once it starts boiling turn down the heat so that it just simmers.
  12. Place the ravioli in the simmering water, 4 at a time.
  13. Once they return to the top they have been cooked.
  14. Remove them and place them on a strainer to drain the water.
  15. Drizzle some olive oil over them to prevent them from sticking to each other

How to proceed

  1. Heat the butter in a pan and fry the basil and then add the ravioli to the butter.

Variations for sauce

  1. Instead of basil-butter sauce you can use tomato sauce or white sauce.


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This recipe was contributed by Foodie #602459 on 25 Oct 2013


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