Home-made Ravioli
This was my very first attempt to make homemade ravioli. I wanted to make a special meal for my hubby so I decided to make everything from scratch. It was good that I had an entire day to myself as it was a bit of work, but worth the reward!! 🙂 This another dish where you have 95% of the preparation done ahead of time. At serving time, you just have to boil the pasta for three minutes and serve up the plates!
Dough:
To make the dough is really simple and you can get creative with the colors by adding vegetable of your choice to the flour. I used grated carrots to give it a mild orange look. You can use beetroot or spinach for other fun colors 🙂
Filling:
I always wanted to make a vegetarian filling that was mix of many vegetables and not overpowering with cheese. As much as I loveeeeeeee cheese, I was going to hold back and try a making a healthier version. So here was my golden chance! The filling I made was a cooked and seasoned mix of chopped eggplant, spinach, courgette, red pepper, green onions, crushed pine nuts, basil, tomato, grated carrot and just sprinkles of parmesan to bring it all together. Use your favourite veggies to make your perfect filling.
Sauce:
You have a choice. Either you can use a ready-made pasta sauce or create your own. You can make a cheese sauce, pesto sauce or variations of tomato sauce. I opted for a simple tomato sauce. I quickly made mine by cooking together chopped tomatoes, bit of tomato paste, onions, garlic, and herbs. Next time I make my pasta sauce, I will be sure to post exact measurements and method. 🙂
Assembly:
1. Roll out the pasta dough as thin as possible. Cut into small 2.5-inch squares
2. Place about a tablespoon or so of the filling on half of the squares. Seal the ravioli by placing the another square on top of the filling and pressing the edges down with a fork.
3. Once all are sealed, boil in water for about three minutes. It’s ready to drain when the ravioli starts rising to the top.
4. Serve with pasta sauce on top and garnish with grated parmesan cheese, basil, freshly ground black pepper.
Would love to hear about what fillings would you make?
VegDelights 