If you have read my last post, you will know that 5th Feb was my Husband’s birthday and since we were spending the day at home, I decided to make him some of his favorites. We had the White Chocolate Cake for the ‘Midnight Wish’ and for breakfast, we had these amazing cheese and jalapeno crust bagels with scramble egg. It was so yummy. We got this bagel from Safeway, and if you haven’t tried it yet, you should!
We both have a huge list of favorite dishes. So figuring out what to cook for his Birthday lunch was quite a task for me and hence, I asked him. He instantly answered: Ravioli. Hmmm .. I like that too, but I had never made Ravioli. I always used to buy them frozen and make some sauce at home. And then he said, let’s make it from scratch, with a stuffing of our choice. I was zapped! Making ravioli from scratch.. never thought of that and we don’t have a pasta sheet maker, or whatever those are called!
So, after doing my research on ‘how to make ravioli’, I was all set to make our lunch. For back up, I had few frozen foods in the refrigerator and pizza delivery on my speed dial. For stuffing, I used Shrimp and Portobello mushroom and made a basil pesto sauce, which is one of our favorite pasta sauce. It was not an easy job to make the raviolis, especially when you make them in the traditional Grand Ma fashion by using a rolling pin. But when Arvind enjoyed every bite of it and finished the plate with a smile, it was all worth the effort 🙂
The recipe I am sharing here will make approximately 20 raviolis
For the Pasta Dough
- 1 & 1/2 cup all purpose flour
- 2 egg yolk
- 1/2 cup extra virgin olive oil
- 1/2 cup milk
- pinch of salt
- Water to boil the ravioli
- Extra flour to roll the dough
- 1 egg wash to seal the stuffing
For the Stuffing
- 1 cup shrimp
- 1 portobello mushroom
- 2 cloves garlic
- pinch of salt and pepper
- 1/2 tbs chilly flakes
- 2 tbs oil
- 1 egg
- 1/2 cup Parmesan cheese
For the Pesto Sauce
- 2 cup fresh basil
- 3 cloves garlic
- 1 cup Parmesan cheese
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup cashew nuts
- pinch of salt and pepper
To make the Pasta dough, mix the ingredients (flour, egg yolk, pinch of salt, extra virgin olive oil and milk) and knead to form soft dough. Make sure it’s not sticky.
In a pan heat 2 tbs oil, saute the shrimp and chopped portobello with some salt, pepper and chilly flakes
Once it’s cooked and tender, put it in a food processor and pulse it for about 5 times. If you don’t have a food processor, just take them out of pan, let it cool down and then finely chop them.
Place the chopped shrimp and mushroom in a bowl. Add 1 egg and cheese and mix it properly.
You are done with the dough and the stuffing! Now the fun part starts 😉
If you have one of those tools to make the pasta sheet, you are lucky. I however followed the old school step…
Rub the board and the rolling pin with some flour and start rolling the dough to very fine sheets. I did it in batches, taking a small amount of the dough and then rolling it.
Once it’s done, rub some egg wash on the sheet and place the stuffing on the sheet keeping 1 inch distance between them.
Fold the sheet to cover the stuffing. and give a shape of your choice. Make sure you seal the sides properly without leaving any air inside. I used a fork to seal the sides and it worked perfectly fine.
It’s very important to keep the raviolis in a plate with some flour on it. If you wish to boil it later, make sure you refrigerate these raviolis.
While boiling, you need to put the ravioli in extremely hot water. Don’t dip too many at a time. Boil them for 4 minutes or until it’s tender and soft.
For the pesto sauce, combine all the ingredients for the sauce in a food processor and grate it until it’s smooth and soft. You may want to add more milk if you want to make the sauce thin.
I was a little worried about how it will turn out, but it was so amazing! The stuffing was yummy .. the raviolis were perfectly cooked.. and the sauce was delicious.. no disaster!! 🙂