I was always of the opinion that Italian cuisine comprises of only thick, cheesy Pizzas. However, one trip to Italy and I was introduced to this new fascinating world of pastas, gnocchi, ravioli and crostinis. I discovered that Italian cuisine is far far versatile than what our Pizza huts have to offer. Today I tried my hand at making pasta right from scratch and discovered that it wasn't such a big deal! Here's the recipe
What are we making?
Ratatouille Ravioli with Tomato Sauce
What you will need:
For the pasta:
1/2 cup of maida
1/2 cup of atta
1/4 cup spinach ground to a puree
1 tablespoon oil
a little salt to taste
For the ratatouille filling:
1/2 cup of finely chopped tomatoes
1/2 cup of finely chopped capsicum
1/2 cup of finely chopped onion
1/2 teaspoon of dried oregano
salt to taste
a tablespoon of oil
For the tomato sauce:
1 cup of blanched tomatoes, peeled and ground to a puree
1 tsp peppercorns
1 cup of sliced baby corn
Yeah! seems like a long list! but its incredibly easy to make.
Start by making a dough using the maida, atta and spinach puree. Knead the dough well until it is soft. I generally leave the dough for about half an hour as this makes it a little elastic and easy to roll out. Now, heat oil in a pan and toss the chopped onions and saute until brown. Add the capsicum and tomato and saute until the tomato loses it raw smell. If you like you ravioli spicy, add finely chopped green chilies. Finally add some salt to taste and the oregano and mix well. Oregano adds a rich flavor to the dish but too much of it can make it too pungent. Now, allow the mixture to cool.
Now, roll out the dough to a fine sheet. It is important that this remains thin otherwise the ravioli will be too sticky. Cut out little squares from the sheet. Place a little of the ratatouille mixture onto the middle of the square. Now, cover it with another square and press the edges firmly. Your first ravioli is ready! ;)
Now, repeat the procedure to make as many little raviolis as you want.
Now for the tomato sauce. Heat some oil in a wok and add some crushed peppercorns and saute well. Peppercorns give a nice mildly spicy flavor to the sauce. Now, add the tomato puree and half a cup of water and boil until it reduces in volume. To get the rich red color of the sauce you can also add a pinch of red food color. Toss in the sliced baby corns and saute for a few minutes. Finally sprinkle some oregano and add salt to taste.
Meanwhile we can start cooking the ravioli. Boil plenty of water in a large pan with some salt and oil. The more the water, the better. Now, add the ravioli one piece at a time and cook for 3-4 minutes. Once cooked, the ravioli will rise to the surface of the pan. Scoop it out and transfer it to a bowl of water for a few minutes. Then drain it and keep aside.
Plating is an important aspect in Italian cuisine. The food should look enticing and taste heavenly as well :)
First scoop out some tomato sauce and coat it on the serving plate. Carefully place 2-3 pieces of ravioli and add more tomato sauce on it. Finally grate some cheese and also sprinkle some oregano on the dish.
Voila! Authentic Italian Ravioli is ready!! :)
Go ahead and treat your taste buds!
1/2 cup of finely chopped tomatoes
1/2 cup of finely chopped capsicum
1/2 cup of finely chopped onion
1/2 teaspoon of dried oregano
salt to taste
a tablespoon of oil
For the tomato sauce:
1 cup of blanched tomatoes, peeled and ground to a puree
1 tsp peppercorns
1 cup of sliced baby corn
Yeah! seems like a long list! but its incredibly easy to make.
Start by making a dough using the maida, atta and spinach puree. Knead the dough well until it is soft. I generally leave the dough for about half an hour as this makes it a little elastic and easy to roll out. Now, heat oil in a pan and toss the chopped onions and saute until brown. Add the capsicum and tomato and saute until the tomato loses it raw smell. If you like you ravioli spicy, add finely chopped green chilies. Finally add some salt to taste and the oregano and mix well. Oregano adds a rich flavor to the dish but too much of it can make it too pungent. Now, allow the mixture to cool.
Now, roll out the dough to a fine sheet. It is important that this remains thin otherwise the ravioli will be too sticky. Cut out little squares from the sheet. Place a little of the ratatouille mixture onto the middle of the square. Now, cover it with another square and press the edges firmly. Your first ravioli is ready! ;)
Now, repeat the procedure to make as many little raviolis as you want.
Now for the tomato sauce. Heat some oil in a wok and add some crushed peppercorns and saute well. Peppercorns give a nice mildly spicy flavor to the sauce. Now, add the tomato puree and half a cup of water and boil until it reduces in volume. To get the rich red color of the sauce you can also add a pinch of red food color. Toss in the sliced baby corns and saute for a few minutes. Finally sprinkle some oregano and add salt to taste.
Meanwhile we can start cooking the ravioli. Boil plenty of water in a large pan with some salt and oil. The more the water, the better. Now, add the ravioli one piece at a time and cook for 3-4 minutes. Once cooked, the ravioli will rise to the surface of the pan. Scoop it out and transfer it to a bowl of water for a few minutes. Then drain it and keep aside.
Plating is an important aspect in Italian cuisine. The food should look enticing and taste heavenly as well :)
First scoop out some tomato sauce and coat it on the serving plate. Carefully place 2-3 pieces of ravioli and add more tomato sauce on it. Finally grate some cheese and also sprinkle some oregano on the dish.
Voila! Authentic Italian Ravioli is ready!! :)
Go ahead and treat your taste buds!






