Sunday Special: Ravioli Pasta on a platter

CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI

Italian cooking is one of the favorites of many of us and the very name of pasta and pizzas is so very inviting and mesmerizing. The basic of this universally accepted cuisine revolves around a few choices of ingredients which suit almost all of us and it starts from the varieties it has to offer from vegetarian to poultry, meat, seafood and even vegan in today’s times.

The word pasta as it goes back into history was all hand crafted and the chefs have designed some really amazing creative pieces of art with shapes and sizes of pasta which today are on menu cards across the globe with everyone’s own little twist of taste and flavors modifying it to suit the need of every guest and foodie.

To me ravioli has been a very exciting experience since it is possible to stuff these two sheets of pasta sheets with almost anything you can think of as your most favorite to the unusual combinations as well come out really well when tried out with a little open mind and out of the box. The concept of a ravioli is to place a filling between two sheets of pasta and seal the edges, ensure they open during boiling or frying and then they are tossed in a sauce or served with a dip when fried.

Innovation with ravioli from my kitchen include cheesy chicken tikka olive ravioli with creamy makhani sauce, palak aur soya ki ravioli tossed in a coriander peanut pesto sauce, shrimps cooked with butter garlic and dill leaves stuffed into a ravioli and then fried, served with a mayonnaise based tangy desi cocktail dip and the list goes on and on.

Here are a few of my all-time ravioli recipes to try out in your kitchens and enjoy the ravioli delicacies!

CHEESY RAVIOLI WITH WALNUT PESTO

Ingredients

For the Ravioli dough

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Egg-1 no optional

Warm water-as needed.

For the cheesy stuffing

Oil-1 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Cottage cheese-1/2 cup grated

Green capsicum-1/2 chopped

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Cheese-2 tsp grated

For the walnut pesto

Basil leaves- 1 cup

Garlic-1 tsp

Walnuts- 4-6 no

Olive oil/oil- 2 tbsp.

Chilled water-2 tsp

Lime juice-2 tsp

Salt and pepper to taste

Parmesan cheese/ cheese-2 tsp grated.

Method

Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely.
Using a chutney grinder, combine all ingredients for the pesto and churn them all into a nice chutney concept, remove and keep chilled.
Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.
In a bow toss together the prepared pesto sauce with the ravioli and add cheese, cherry tomatoes and olives, basil etc and serve as a pasta snack or a mini meal concept.

FRIED KEEMA MATTAR RAVIOLI

Ingredients

For the Ravioli dough

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Egg-1 no optional

Warm water-as needed.

For the keema mattar stuffing

Oil-2 tsp

Ginger-garlic-chili paste-1 tsp mix

Onion-1 small chopped

Chicken keema-1 cup

Green peas-1/4 cup boiled

Salt to taste

Garam masala powder-1/2 tsp

Tomato puree-2 tbsp.

Coriander powder-1 tsp

Mixed herbs and chili flakes to taste.

Water to cook the keema.

Cheese- 2 tsp grated.

Oil to deep fry the ravioli.

For the dip

Tomato ketchup/ sweet chili sauce/ hot garlic sauce can be served.

Method

Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
Heat oil in a pan and saute the ingredients for the stuffing and cook the onions until light pink, add in the chicken keema and peas, salt and all masalas, tomato puree and saute for 2-3 mins, reduce the flame add little water just to cook the keema and dry it at the end, cool and add cheese.
Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and deep fry in medium hot oil for 3-4 mins and remove, drain excess oil on a kitchen paper.
Serve the fried chicken keema mattar ravioli with assorted dips or sauces of your choice.

NUTTY SPINACH STUFFED RAVIOLI

Ingredients

For the Ravioli dough

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Saffron water-few drops

Egg-1 no optional

Warm water-as needed.

For the nutty spinach stuffing

Oil-2 tsp

Garlic-1 tsp chopped

Spinach-1 cup blanched and chopped

Salt, pepper, herbs, chili flakes to taste

Cheese- 2 tsp grated

Nuts- almonds/cashews/walnuts-2 tsp chopped

To serve with

Mayonnaise-chili dip/ hung curd dips/ assorted sauces of your choice.

Method

Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last.
Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.
Serve the cooked ravioli with assorted dips and sauces of your choice.

RAVIOLI WITH BASIL AND SAUSAGES

Ingredients

For the Ravioli dough

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Egg-1 no optional

Warm water-as needed.

For the stuffing

Oil-2 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Chicken sausages-2-3 chopped

Salt, pepper, herbs and chili flakes to taste

Cheese- 2 tbsp. grated

Fresh basil-4-5 leaves cut.

For the tomato herb sauce

Olive oil/ oil-2 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Tomato puree-1 cup

Salt, pepper, herbs, chili flakes to taste

White wine-2 tsp- optional

Sliced green/black olives- 3-4 no

Fresh parsley/basil- 2 tsp

Method

Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last.
Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.
Prepare the sauce in a pan add oil, garlic, onion saute until pink, add tomato puree, salt, pepper, herbs, chili flakes, wine and cook for 3-4 mins, add sliced olives and parsley/basil and add in the cooked pasta and toss it for 1-2 mins. Garnish with cheese, basil and serve hot.

RAVIOLI WITH TOFU & GARDEN VEGGIES

Ingredients

For the Ravioli dough

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Egg-1 no optional

Warm water-as needed.

For the tofu- veg stuffing

Oil-1 tsp

Garlic-1 tsp chopped

Extra firm tofu- ½ cup crumbled

Sliced mushrooms-3-4 no

Boiled sweet corn-2-3 tbsp. crushed

Salt, pepper, herbs, chili flakes to taste

Grated cheese-2 tbsp.

Dipping sauces

Tomato chili sauce/ sweet garlic dip/ mayonnaise chili/ schezuan dip.

Method

Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last.
Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and deep fry in medium hot oil for 3-4 mins and remove, drain excess oil on a kitchen paper.
Serve the fried tofu & garden veggie ravioli with assorted dips or sauces of your choice.

SEAFOOD RAVIOLI

Ingredients

For the Ravioli dough

Maida- 1 cup

Salt -1/4 tsp

Olive oil/ oil-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Egg-1 no optional

Warm water-as needed.

For the stuffing

Oil-2 tsp

Garlic-1 tsp chopped

Onion-1/2 chopped

Shrimps-1/2 cup chopped

Salt, pepper, herbs, chili flakes to taste

Soy sauce-1 tsp

Red chili sauce-1 tsp

Cheese-2 tbsp. grated.

For the cream sauce

Oil-2 tsp

Butter-1 tsp

Maida-1 tsp

Garlic-1 tsp chopped

Prawns- 10-12 med sized

Salt, pepper, herbs, chili flakes to taste

Fresh cream-1/2 cup

Water/fish stock-1 cup

Cream cheese-2 tsp

Fresh herbs/olives/cherry tomatoes.

Method

Prepare the ravioli dough and cover and keep for resting under a damp kitchen towel for 15-20 mins, divide the dough into 2 and roll out 2 thin rotis and cut the edges shape them into rectangle shapes of same size, side by side.
Heat oil in a pan and saute the ingredients for the stuffing and cook for 2-3 mins and remove, cool completely and add the cheese last.
Place the cooled filling on the rectangle sheets around 1 tsp, keep some gap between two. After placing the filling apply a paste of maida and water on all sides and edges and sandwich with the second sheet and using a fork pinch the sides, cut into small squares as per filling placed and boil the ravioli in boiling water for 3-4 mins and remove.
To prepare the cream sauce for seafood ravioli, heat oil and butter in a pan add in the garlic, maida and saute for 30 seconds, add in the fish stock /water and salt, pepper, herbs, chili flakes to taste, add a little saffron water as well for a nice shade. As the sauce starts thickening, reduce the flame and slowly add in the full fat cream and cream cheese and blend it well then add in the cleaned prawns and cook for 4-5 mins.
Once the sauce is ready add in the cooked ravioli and toss it carefully in the pan and serve hot garnished with fresh herbs, cherry tomatoes, cheese, olives etc.

Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.

He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com

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