New Delhi, August 13, 2020:
STUFFED RAVIOLI ( Olive oil, garlic, oregano, parmesan cheese)
Chef Rajan Rajani, Executive Chef, Hotel Sahara Star
Ingredients for Ravioli Filling
Pumpkin -600gm
Shallots – 5-6
Garlic cloves -3-4
Olive oil – 1tbsp
Salt – To taste
Pepper – To taste
Walnut -60gm
Parmesan Cheese-100 gm.
Oregano – A sprig
Ingredients for Ravioli Dough
All-Purpose Flour – 250gms
Egg yolk -8 no’s
Whole Egg – 1 no’s
Olive Oil –20gm
Salt – 25gm
Method:
- Place the pasta dough ingredients in a bowl and knead the dough until it gets smooth .Wrap in plastic wrap and refrigerate for at least 1 hrs.
- Preheat the oven to 200C and cut the pumpkin into small cubes coat in salt, pepper and 1 tbsp olive oil and bake for 40 minutes.
- After cooling down the pumpkin make it fine chop Add crushed walnut, parmesan cheese , salt ,pepper .stir well to combine .
- When dough is ready Cut into 8 pieces. Each Piece will be a layer of ravioli dough.
- putabout ½ tbsp. of filling into each ravioli. Press the edges together to prevent them from opening
- Make the sauce in a pan. Heat up some olive oil & sauté the finely chopped garlic for 2 minutes. Add cream and bring to boil while stirring Add salt and pepper to taste . Simmer on low heat for about 5 mins to reduce. Add parmesan cheese also.
- Meanwhile cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to surface, meaning they are cooked.
- Transfer into the sauce pan and add the fresh oregano leaves and stir to coat the ravioli.
- serve immediately sprinkled with parmesan cheese and chopped walnuts
CHEESE TORTELLINI (Olive oil, garlic, basil , tomato & peppers)
Ingredients for Ravioli Filling
Parmesan Cheese-50 gm
Ricotta chesse -100gm
Halloumi cheese -50gm
Salt – To taste
Pepper – To taste
Basil – 3/4 leaves
Ingredients for Ravioli Dough
All Purpose Flour – 250gms
Egg yolk -8 no’s
Whole Egg – 1 no’s
Olive Oil – 20gm
Salt – 25gm
Method:
- Place the pasta dough ingredients in a bowl and knead the dough until it gets smooth .Wrap in plastic wrap and refrigerate for at least 1 hrs.
- Mix together all the ingredients well and fill the tortellini.
- When dough is ready Cut into 8 pieces. Each Piece will be a layer of ravioli dough.
- put about ½ tbsp. of filling into each ravioli. Press the edges together to prevent them from opening
5.Make the sauce in a pan. Heat up some olive oil & sauté the finely chopped garlic for 2 minutes.
Add cherry tomato and peppers sautee well until cook while stirring Add salt and pepper to taste . Simmer on low heat for about 5 mins to reduce.
- Meanwhile cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to surface, meaning they are cooked.
- Transfer into the sauce pan and add the fresh basil leaves and stir to coat the ravioli.
- serve immediately sprinkled with parmesan cheese and crispy basil leaves.
CORNITOS RECIPE
CORNITOS RECIPE- AZAADI KE FLAVOURS NACHOS
Ingredients
- Cornitos Nachos Melange 1pkt
- Carrot julienne 1pcs
- Cucumber julienne 1pcs
- Chopped Garlic 7-8 cloves
- Chopped Ginger 20gm
- Chopped red chili 8-10
- Super fine Sugar 20gm
- Lemon Juice 4tbsp
- Mint Leaves a few
- Spring Onion 50gm
- Coriander 1bunch
- Iceberg Lettuce 1bunch
- Pomegranate 10gm
Recipe
- Wash and peel, carrot and cucumber cut into fine julienne.
- Wash and clean the iceberg and shred into long thin strip, give ice-bath to ice-berg.
- FOR MARINATION
- Squeeze the lemon into a large bowl, add ginger, garlic, chopped chill, some salt, some sugar and mix it together, dressing is prepared
- Take another mixing bowl, hand break the lettuce, then add the julienne carrot and cucumber, then springs onion, then fresh coriander and mint
- Add prepared dressing over the veggies, keep it aside for 15min so that veggies extract the flavour of marination.
- FOR PLATING
- Take out the mélange nachos over a platter, place a spoon full of stuffing over the mélange nachos add few pomegranates over it, and repeat the same process with rest of the nachos.
Corporate Comm India (CCI Newswire)
