Ratatouille Ravioli With Tomato Cream Sauce Recipe
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Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
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!
Tags
Soaking Time
0
Preparation Time
30 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
55 Mins
Makes
4 null
Ingredients
Main Recipe
For the ratatouille filling
- 1/4 cup finely chopped zucchini
- 1/4 cup finely chopped brinjals (baingan / eggplant)
- 1/4 cup chopped capsicum , finely chopped
- 1/4 cup chopped onion
- 1 tsp finely chopped garlic (lehsun)
- 1/2 cup finely chopped tomato
- 1/2 tsp dried oregano
- 1 tbsp olive oil or
- salt to taste
For the ravioli
For the tomato cream sauce
- 1 1/2 cups tomato pulp
- 1 tbsp chopped garlic (lehsun)
- 1 chopped onion
- 2 tbsp tomato puree
- 1 tsp sugar
- 1/2 tsp dried oregano
- 4 to 5 tbsp fresh cream
- 3 tbsp olive oil or
- salt to taste
For the garnish
- 2 tbsp grated processed cheese
- 1/2 tsp dry red chilli flakes (paprika)
Method
For the ratatouille filling
- Heat the olive oil in a pan, add the zucchini, eggplant, capsicum, onions and garlic and sauté for 2 minutes.
- Add the tomatoes and salt and cook on a slow flame till the moisture evaporates (approximately 5 to 7 minutes).
- Sprinkle the oregano and mix well. Allow to cool completely.
- Divide the pasta dough into 2 portions and roll out each portion as thinly as possible without breaking the dough.
- Brush one sheet with cold water and place the ratatouille filling in little heaps (using a teaspoon) on it at regular intervals.
- Cover with the second sheet of pasta and press around each mound of filling.
- 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.
- 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.
- Drain the ravioli and transfer it into a bowl of cold water to refresh it.
- Drain again and keep aside.
- Heat the olive oil in a pan, add the garlic and onion and sauté till the onion turns translucent.
- Add the tomato pulp and cook till the sauce thickens.
- Add the tomato purée, sugar, salt and 1/2 cup of water and bring to a boil.
- Add the oregano and cream and mix well. Keep aside.
- Heat the tomato cream sauce and spoon it onto a plate.
- Top with the ravioli and garnish with the cheese and chilli flakes.
Ratatouille Ravioli with Tomato Cream Sauce recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 225 Calories |
| Protein | 2.0 g |
| Carbohydrates | 9.6 g |
| Fiber | 2.9 g |
| Fat | 20.0 g |
| Cholesterol | 0 mg |
| Sodium | 22 mg |
Click here to view Calories for Ratatouille Ravioli with Tomato Cream Sauce
The Nutrient info is complete
Foodie #658503
April 29, 2021, 3:07 p.m.
My family loves relishes this sooo much and its nutritious
5
Shilpa
Aug. 6, 2020, 2:06 p.m.
Made this last night and it was a hit with my family.
5
