In my very first post, I promised that I will make an attempt to make every dish from scratch, at that point of time the “unaware” me did not know that even pasta dough can be made at home (*embarrassed smiley*) , so after carefully watching a few episodes of Masterchef and doing some research online, I decided to take a deep dive into the world of pasta dough!!
Recipe 52: Chicken and mushroom ravioli in redsauce
Recipe credits: Online sources for the pasta dough, author of the blog for the filling!
What you need: (The recipe serves 2-3 people)
For the dough: 2 eggs, 150 gms flour, a pinch of salt, water.
For the filling: 3-4 tbsp of oil, 15 gm butter, 300 gms of chicken, 1 egg, 7-8 mushrooms (boiled and sliced), 1 onion (finely chopped), 3-4 cloves of garlic (crushed), 4 tsp of freshly chopped celery and 1-2 tsp of freshly chopped leek, salt and pepper to taste.
How you make it doughy, soft and saucy:
- Marinate the chicken in the egg and some salt and pepper and keep aside covered.
- Pour the flour into a bowl after sifting and add a pinch of salt to it, now create a well and pour in the eggs and mix well. Add a little water to bind them together. Once the dough comes together, transfer it to a clean surface sprinkled with dry flour and knead well for a good 10 minutes until it is very soft (just like a pizza or bread dough in Day 22, Recipe 31 ).
- Allow the dough to rest for about 30 mins (note that this will not rise like a pizza or bread dough due to the absence of yeast)
- Meanwhile make the filling:
- In a large pan, heat 15 gm butter and 1 tbsp vegetable oil.
- Add 1 heaped tsp of onion and garlic each (more if you like) and stir for a few seconds.
- Now add 4 tsp of celery and 1-2 tsp of leek and a pinch of salt and pepper.
- Add the mushrooms and fry for a minute or two.
- Meanwhile, in a separate pan, heat 2 tbsp oil and fry the chicken in it for a few seconds just so that it is soft enough and cooked through.
- Now add the chicken to the filling and cook for another 2-3 minutes.
- If you want a creamy filling, you can choose to add some milk or fresh cream to it and cook for another 2-3 minutes.
- The filling is ready!!
5. Time for the redsauce (this is optional)
- Take 750 gms tomatoes (7- 8 medium sized tomatoes), make a cross on top of each tomato and boil in water for 5 minutes. Cool them down in iced water and peel off the skin (this is known as blanching tomatoes).
- Take half a red bellpepper and roast over an open flame and peel off the burnt skin.
- Puree the tomatoes and bellpepper together in a grinder.
- Now in a frying pan, heat 2 tsp of butter, 2 tbsp of olive oil.
- Add 2 tsp crushed garlic and 2 tsp chopped onions and stir.
- Add 1/4 cup chopped celery head and 1/4 cup chopped leeks and fry for a minute.
- Add the tomoto and bellpepper mix and the seasoning (salt, pepper, pinch of sugar) and cook uncovered for 10 minutes on low to medium flame.
- Once done, add 1 tbsp of olive oil and freshly chopped basil leaves.
6. Ravioli time:
- Take a small ball of the dough and roll into a thin layer (ensure there is no breakage in the rolled out dough). Use a cookie cutter or the the top of any round steel utensil (such as tiffin boxes) to cut the dough into round shapes and add the filling only to one side of the circle (see picture below).
- Fold the round dough from the center and stick the dough by rolling in the edges with water (coz you really don’t want them to open up in boiling water, yes it did happen with me :p)
- Drop the ravioli in boiling water and remove it as soon as it begins to float on top. Any longer and your ravioli will begin to become hard (so you have to watch this like a hawk!)
- Drizzle olive oil and parmesan cheese on the ravioli and serve with the redsauce.
Time spent in Kitchen: Over 3 hours (this is not a task for the kitchen newbies)
Price range of the total cost of all ingredients: INR 300 -400