The word “ravioli” comes from the Italian riavvolgere, which means “to wrap.” Ravioli or raviolo (singular) is mentioned as early as in the 14th century. It was discovered from the writings of Francesco di Marco, a merchant in Venice. March 20th is celebrated as National Ravioli day. Ravioli is mostly served with a dense sauce but they can also be baked into a sauce. Fun fact, it resembles an Indian dish named Gujiya which you can say is the sweeter version of a ravioli. Ravioli is like a dumpling with filling inside.
You know that one thing that you’ve never made because it’s intimidating or it seems overly complicated. Mine has always been homemade ravioli.
I love to eat it, sure, but it has always seemed so . . . fussy
So how did I conquer the beast? Well a burning desire for homemade ravioli in my belly help me conquered it.
Preparation Time: 30 minutes
Cook: 15 minutes
Additional: 15 minutes
Total: 1 hour
Serves: 3 people (2 ravioli portions per person)
1. Take a bowl, add half a cup of semolina (suji) to it. Add one and a half cup of all-purpose flour. Add 2tbs of oil and 2tbs of salt. Slowly start pouring the water and knead the dough until it stops sticking to your finger. (It takes about 10-12 minutes).
2. Wrap the dough and keep it in the fridge for 20 minutes.
3. While the dough is kept in the fridge, let’s prepare the filling and the sauce.
1. Take about 10-12 mushrooms. Finely chop 5 mushrooms and slice the others.
2. Sauté the mushrooms until they are golden brown in colour and they lose their water. Then add salt and black pepper to it.
3. Remove the finely chopped mushrooms from the pan (let the sliced ones stay in the pan, we’ll use them for the sauce later)
4. Add some fresh homemade ricotta into the finely sautéed mushrooms.
1. Roll out sheets of the dough and cut circles from a cookie cutter/ small bowl.
2. Take one circle and place filling in the centre of the circle.
3. Place another circle on top and seal sides of the ravioli with a fork.
4. To cook the ravioli, take a huge steel pot add water to it with a pinch of salt.
5. Put the ravioli in boiling water. Let it rise and come to the surface. Make sure you let it come to the surface so that it’s cooked properly. After it comes to the surface let it cook for 3 more minutes.
1. Add butter to the sliced mushrooms pan and as soon as the butter melts add cornflour to it.
2. Slowly pour milk into the pan. And whisk it until a thick white sauce is formed. Add 1tbs of salt and 1tbs of pepper to the sauce.
3. Keep the ravioli in a bowl and add the sauce to it. Your ravioli is ready to be served.
4. Add a little bit of grated cheese of your choice.
Finish it with some grated cheese of your choice.
This delicious Homemade Ravioli recipe is easier than you might think, and so much tastier than any pasta you can buy in a store. Plus you don’t even need a pasta maker! The above recipe features one of my favourites—mixed mushroom sauce but even plain ricotta cheese ravioli with a glug of olive oil and a grind of salt and pepper are scrumptious when they’re homemade! And for more tastier recipes visit here!