Category Archives: Foreign Recipes
I love Pasta. I love Italian, and I love Ravioli. So, today I am at my first attempt at making fresh, home-cooked Ravioli. Now Ravioli are sheets of pasta, stuffed with any stuffing that you like, with a sauce to go with it. So I decided to make Tomato Mint Ravioli in White Wine Sauce today. I am kinda in a middle of making the recipe so I am just sharing the images right now. A detailed recipe will follow 🙂
You know what I realized, making your own pasta (at least for ravioli) is much better, though a little time -consuming than ready-to-use products.
Ingredients captured raw
First stuffed ravioli! I am so proud now
Tomato mint stuffing
Stuffed ravioli ready to go in the sauce
Here is my Tomato Mint Ravioli in White Wine Sauce recipe:
For the Ravioli:
- Knead a dough out of 2 cups of flour (All-purpose) and 1 egg, salt to taste and 4 mint leaves shredded finely and 1 cup water (or as required to make a dough ball). I wanted mint in my ravioli stuffing as well as in the ravioli packets.
- Make a nice dough ball and put it in a plastic bag, seal and refrigerate for 1 hour. You can make the stuffing in the meantime.
- After an hour, roll out the pasta dough into thin sheets no thicker than a coin. Add the stuffing on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
For the Stuffing:
- Chop one onion, three ripe tomatoes, a couple of mint leaves finely.
- In a pan, add finely olive oil and fry some finely chopped garlic and mint.
- Add onions, saute till they become translucent and then add the tomatoes. Cook them till the tomatoes are well done.
- Add some pasta sauce or simply sprinkle with red chilli flakes, oregano, salt and pepper.
- Mix the stuffing well and let it cook for some time.
- Add the stuffing in the ravioli and cook it as shown in the steps above.
For the Sauce:
- Make white sauce the way it is always done! You can add some garlic flakes finely chopped too.
- Add a dash of white wine to the sauce and stir till it blends well in to the sauce.
To assemble in a plate:
- In a plate, place two-three ravioli packets, pour some white sauce, generously over the ravioli and add a mint leaf.
- Serve hot.
If you notice, I have not used cheese anywhere in the recipe. I was in a no-cheese mood that day. You may add cheese in the sauce, or in the stuffing anywhere and at any stage that you want.
I love pasta. I love tomatoes. I love Olive Oil. I love wine. Sometimes I wonder why I wasn’t born as an Italian. Well, I guess God wanted me to appreciate all tastes and all cuisines, so he increased my palette by making me an Indian :).
I learned this recipe from a friend who had come over once and I make this on all special occasions. My husband is also fond of this one.
- Pasta (I prefer farfalle) – 1 cup
- Thousand Island Dressing
- Lettuce/Salad leaves shredded in random ways 1 cup
- Cherry tomatoes cut into halves 6-7
- Chopped Olives, green/black – 1/2 cup
- Boiled sweet corn – 1/2 cup
- Bell peppers diced : Red and Yellow – 1/2 cup
- Carrots diced – 1/2 cup
- (Optional) Basil leaves – a handful
How to prepare:
- Boil pasta for 8-10 minutes until it is al-dente. Farfalle takes a minute or two more as the part where the bow is joined takes longer time to cook.
- Once boiled, drain pasta & keep it aside.
- In a salad bowl, add all the vegetables (you can add any vegetables you want).
- Add two tablespoons Thousand Island Dressing, add more till it coats the pasta and veggies well.
- Toss in some basil leaves on top for effect.
- Refrigerate for an hour or two before serving. This salad tasted best cold. 🙂
- Lick the bowl once you finish the pasta.
Hummus with Pita and Grilled Veggies
Navratri starts tomorrow. Deven observes a strict fast for the next nine days. By strict, I mean that he survives only on fruits and milk and one light mean a day. This regime continues till 9 days after which he will break his fast on Dusshehra – an Indian festival celebrating victory of good versus evil.
Although I never fast, this period is a period of less eating for me as well. I try to make it a simple fare. This prompted me to celebrate today’s dinner by making something that we are extremely fond of – Hummus. I wanted to make hummus since sooo long but was afraid to try as I have never tried anything so foreign till date. I am not a cook-at-heart. I would rather prefer watching someone else cook and just tasting it :). Yet, here I was…struggling thru the zillion recipes of hummus online to find the easiest one!
So here it is, hummus with pita bread and grilled veggies 🙂
For the Hummus
Chick Peas (Boiled) half a cup
Garlic 2-3 pods
Chopped Parsley/Dried Parsley
Cumin Powder/Chilli Powder
Salt and Pepper
For making Tahini
Sesame Seeds 3tbsp
Salt and Pepper
For grilled Veggies
Tomato, potato and capsicum cut in thick, long strips
Just Like That
To make hummus, first you need to make Tahini. Tahini is sesame paste that is typically used in Greek and middle eastern foods. It is incredibly simple to make and rarely will go wrong!
To make Tahini
- Slightly roast the sesame seeds in a hot pan. Take it out and let it cool.
- In a blender, blend sesame seeds, crushed garlic pods, salt and pepper to make a thin, smooth paste.
- Add a spoon of olive oil and lemon juice and blend again.
- Check the seasoning.
- Add chilli flakes and mix well. Our tahini is ready!
To make hummus
- Boil the chick peas till soft.
- Blend them with garlic and olive oil.
- Sprinkle with cumin powder, add Tahini to the chick pea mixture and mix well.
- Add salt and pepper as required, drizzle with olive oil and serve with pita bread.
To grill vegetables
- Cut tomatoes, potato and capsicum (you may add the red and yellow peppers if you like) in long and thick slits.
- In a bowl, mix the veggies, add olive oil, crushed garlic, lemon juice, salt and pepper and keep aside for 10 mins.
- In a very very hot pan, add a dash of olive oil and pour in the veggies + the oil marinade.
- Toss them for just two minutes till they get a grilled look and take them out.
To lay them on a plate
Place the pita bread, grilled veggies and hummus on a plate. You may split a pita, place the veggies and hummus and eat it, like I did 🙂 or just dip the pita in hummus like my husband did! either way, you are gonna love it 🙂
Couldn't resist a bite