Ravioli with a twist
Eastern spices do please also Mediterranean dishes. Ravioli filled with curry potatoes and cauliflower served with herb infused olive oil are delicious. To be on the traditional side the filling with the garden herbs and lemon rind is the right choice for the first garden party with friends. The Chef’s Handyman team favorites the ravioli with an Eastern twist.
Eating outside to celebrate the warm and sunny afternoons while sitting on the balcony or in the garden is what we love during the upcoming summer season.
Homemade ravioli
Eastern infused ravioli, vegan
To make the filling, cut 4 cooked and middle sized potatoes into cubes, cook one small cauliflower in salt water until soft. Place 1 tbsp. of curry paste, 1 tsp. of couscous spice and 0.5 cups of coconut milk into a non-sticking frying-pan and simmer on low heat. Add the potatoes and the cauliflower pieces. Add 1 chopped chili and grated ginger root. Simmer for some minutes. Season the curry to taste with salt and black pepper. Remove from heat and cool the curry. Blend all ingredients
Chef’s Handyman Ravioli with Eastern Spices
Lay the pasta sheet on a flat surface or on the ravioli sheet. Place small portions of the mixture on the pasta sheet, spoon by spoon. There should be a space of 3 cm or 1.2 inches between each stuffing. Place the second pasta sheet carefully over the first one. Press on the border around the filling. Do not press the filling. To give the shape of the ravioli, cut along the middle of the spaces with the pastry-cutting wheel. When finished, dust them with flour or semolina powder, so that they do not stick together.
Boil the ravioli in hot salt water for 4-5 minutes. Drain and place them in preheated bowls. Serve with herb infused oil and tomatoes. Sprinkle with roughly grated spiced Indian nuts.
Shopping list for the ravioli with Eastern spices for 4 serves: 4 big potatoes, 1 small cauliflower, 1 tbsp. curry paste, 0.5 cups coconut milk, 1 piece ginger, 1 chili, salt, black pepper, garden herbs, olive oil, 20 cherry tomatoes, 3 tbsp. semolina powder, 0.5 cups roughly grated spiced Indian nuts, 8 pasta sheets (8-10 ravioli for one serve)
Ravioli filled with herbs, vegetarian
To make the filling, place 2 cups of ricotta cheese into a bowl. Add 1 cup of chopped herbs and 1 tsp. of chili flakes. Season the mixture to taste with salt and black pepper. Add lemon rind.
Chef’s Handyman, Ravioli with Herbs
Lay the pasta sheet on a flat surface or on the ravioli sheet. Place small portions of the mixture on the pasta sheet, spoon by spoon. There should be a space of 3 cm or 1.2 inches between each stuffing. Place the second pasta sheet carefully over the first one. Press on the border around the filling. Do not press the filling. To give the shape of the ravioli, cut along the middle of the spaces with the pastry-cutting wheel. When finished, dust them with flour or semolina powder, so that they do not stick together.
Boil the ravioli in hot salt water for 4-5 minutes. Drain and place them in preheated bowls. Serve with melted butter, herbs and parmesan flakes.
Shopping list for the ravioli filled with herbs for 4 serves: 5 bunches of fresh garden herbs, of your choice, 500 g or 16 oz. ricotta cheese, 1 tsp. chili flakes, 1 lemon, salt, black pepper, butter, olive oil, 200 g or 5 oz. parmesan cheese flakes, 3 tbsp. semolina powder, 8 pieces of pasta dough (about 8-10 pieces for one serve)
Have a great start into the week, yours Chef’s Handyman team.
