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
Filling
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
Garnish:
Crispy fried bacon chopped after frying
Roasted pine nuts – chopped coarsely
Fried basil leaves
Sauce:
Ready “barilla sauce” flavored with some garlic, lemon, and concentrated stock.
Method:
- 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.
- Leave it in plastic foil in the fridge for at least 30 minutes or while you are preparing the filling.
- Heat a frying pan with a bit of oil.
- 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.
- Mix well and let it cool in the fridge.
- Meanwhile, you fry the basil leaves and set them aside.
- Fry the bacon crispy. Once the bacon has cooled, chop it into smaller pieces.
- 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.
- Remove the pasta and run it in the pasta machine until you get a reasonably thin pasta.
- Place the pasta on a tray, add the filling and leave a relatively large space in between. (See instruction video).
- 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.
- 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.
Enjoy!
