Handmade pasta from scratch has been a dream which seemed too distant to be true, let alone making a ‘ravioli pasta’. I always saw this dish being given as a challenge to competitors in high end cooking contests. I wanted to, but never dared to make fresh pasta at home…. Until I saw @anugogna’s post about the pasta she made (her picture looked pretty and serene,unlike mine. I was in a hurry to eat)
I asked her the recipe, and she gave it to me saying, it’s very simple.
*Reality Check* It’s simple, but needs a lot of mehnat.
I filled it with Cream Cheese (a fancy name for fresh paneer, churned in a blender to make a smooth paste) and mozzarella. Made my standard white sauce pasta sauce, and here it is.
I did it!!! I am giving the recipe here which Anu shared with me generously:
- Wheat flour – 1.5 cup
- Semolina – 1/4 cup
- Olive oil – 2 tspn
- Salt – 1 tspn
- Water – about 3/4 cup
Mix all ingredients and then knead the dough. Cling wrap and refrigerate for atleast 30 mins before rolling out the dough. Roll two thin sheets, as thin as you possibly can.
Prepare filling of your choice.
- 200-250 gms Cream Cheese
- 100 gms Mozzarella Cheese
- Salt and pepper to taste
Mix all of this.
Spread one sheet you have rolled, and put a teaspoonful of the mixture on it at a gap of no less than an inch. Brush the outline with water to help seal and cover with the other sheet. Cut into the intended shape.
Bring salted water to boil. Add the ravioli in small batches. Boil it till it floats on the water. Around 1-1.5 mins. Drain and add to your favorite sauce.
I would strongly suggest watching some YouTube videos of raviloi being prepared to get an idea of what is being talked about here. I apologise for not being able to capture the whole process, but whenever I make again, I will capture the steps and update the pictures here. But I was eager to share with you the eggless recipe, so couldn’t wait!
It is a labour of love, but worth it.