International Vegetarian Main Course Special
All Purpose Flour (Maida)- 1 Cup, Refined or White Flour can also be used
Semolina (Sooji)- 1 Cup
Tepid/Luke Warm Water- 225 Ml.
Extra Virgin Olive Oil- 10 Ml.
Salt- a Pinch
For the Filling:
Pumpkin- 250 Grams, Roasted with Salt Pepper & Olive Oil
Potatoes- 2 Medium, Baked/Boiled
Ginger- ½ Tsp., Minced
Chives- 1 Tsp., Finely Chopped
White Bread Crumbs- 1 Tbsp.
Ricotta Cheese- 1 Tbsp.
Mascarpone Cheese- 1 Tbsp.
Parmesan Cheese- 1 Tbsp., Freshly Grated
Thyme Leaves- A Few
Salt & Pepper- To Taste
For Tomato Sauce:
Fresh Roma Tomatoes- 3
Fresh Basil Leaves-3 to 4
Extra Virgin Olive Oil- 2 Tbsp.
Garlic- 2 Cloves, Smashed
Tomato Puree- 2-3 Tbsp.
Salt & Pepper- To Season
Mix Flour, Sooji, Salt, Olive Oil & Water to form a Semi Stiff Dough
Cover & let it Rest for 30-40 Minutes
Mash Pumpkin & Potatoes
Season it with Salt, Pepper, Chives, Ginger, Breadcrumbs, Ricotta, Mascarpone, & Parmesan Cheese
Mix all together Nicely & Let it Rest in the Fridge for a Few Minutes
Knead the Dough on a Floured Surface& Cut in Half
With Half the Dough, Roll Out till it is about 2 Cms. Thin
Use a Ravioli/Round Cutter to make the Outer Shell
Brush a Little Milk on the Ravioli Shells
Put the Filling in a Piping Bag or use a Spoon to put the Filling in the Pasta
Use Fingers to Fold the Pasta into a Crescent Shape
Make 6 Crescents & Let it Cool in the Refrigerator
For Tomato Sauce:
Blend Tomatoes, Garlic, Basil, Red Chilli Flakes, Olive Oil & Salt into a Thick Paste
Pour the Sauce & Olive Oil in a Saucepan & Cook till Boiling Starts
In a Pot, Put Water & Salt & let it Boil
Add Ravioli in Boiling Salted Water & let it Cook for Few Minutes
Add these Ravioli Gently in the Tomato Sauce
Serve Hot with Parmesan Cheese, Freshly Cracked Black Pepper & Basil Sprigs!
Thanks to ‘Vicky Goes Veg’ for this Wonderful Vegetarian Ravioli, eating Vegetarian has become less of a burden and more of being creative now :)
Feel free to share your views & do let us know how this one turned out :)