Ravioli with a Persian touch!

Super tasty ravioli with Persian touch!

I just wanted to make pasta, and the choice fell on ravioli. I started by looking for the pasta machine. I haven’t used it for a very long time! Read many recipes on making good pasta and fell for a simple formula—one egg per 100 grams of flour and a pinch of salt. But when I started to knead the dough, it was tough to get it together. I had read somewhere that one can use carbonated water instead of eggs, had no carbonated water at home, and did not want to go out and shop just that. BUT I had some tonic water at home, so it just had to do! I poured over some tablespoon of tonic water, and at last, I could get the dough together. It should be so smooth that it does not stick anymore but still is a little sticky. The dough has to rest in the fridge for at least 30 minutes. Meanwhile, I started to work with the filling. I am excited about this dish!

 I just happened to have a jar of pasta sauce at home – I modified it a little, and it worked just fine. 

Pasta for 3 portions
 200 grams of wheat flour
 2 eggs
Some tablespoons of carbonated water or, as it was, in my case, tonic water

 200 grams of minced veal
 2 garlic cloves
 2 tablespoons dried parsley or 1 tablespoon of fresh parsley, finely chopped
2 tablespoons of ricotta cheese
2 tablespoons of grated parmesan
1 egg
 1 teaspoon salt
 1/4 of a teaspoon black pepper
 1/4 of a teaspoon of  ground cumin
 2 teaspoon ground dried lime (Persian garde limo)
 1 – 2 tablespoons of squeezed lemon

Crispy fried bacon chopped after frying
Roasted pine nuts – chopped coarsely
Fried basil leaves

 Ready “barilla sauce” flavored with some garlic, lemon, and concentrated stock. 


  1. Start with the pasta – I kneaded it by hand, but I am sure it will work even if you run it in a food processor at first and then process it by hand.
  2. Leave it in plastic foil in the fridge for at least 30 minutes or while you are preparing the filling.
  3. Heat a frying pan with a bit of oil.
  4. Divide the garlic in the middle and put it in the frying pan, and fry it for a short while before adding the ground veal. Fry until the meat has a lovely color, mix in parsley, salt, pepper, lime powder, and cumin, mix well. Remove the pan and allow it to cool slightly before mixing the rest of the ingredients.
  5. Mix well and let it cool in the fridge.
  6. Meanwhile, you fry the basil leaves and set them aside.
  7. Fry the bacon crispy. Once the bacon has cooled, chop it into smaller pieces.
  8. Roast the pumpkin kernels in a frying pan with a pinch of salt. Let it cool down – run the nuts a few laps with a hand mixer. Set aside.
  9. Remove the pasta and run it in the pasta machine until you get a reasonably thin pasta.
  10. Place the pasta on a tray, add the filling and leave a relatively large space in between. (See instruction video).
  11. Put a layer of pasta on top, remove all air bubbles from the pasta, and fasten it with your fingers. Cut out with a round shape or the shape that you prefer. You can use a round or square form for the ravioli.
  12. Boil water with a bit of salt and oil in a large saucepan. When the water starts to boil, add the ravioli and lower the heat slightly. It takes about 5 minutes before ravioli is ready.

Have a frying pan with some melted butter and dip in ravioli for a concise while. Put on a plate, pour over the heated tomato sauce and garnish with crispy bacon, pumpkin kernels and decorate with fried basil leaves.






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