Recipe : Chicken Cheese Ravioli and Indian Spices | Homemade Fresh Ravioli Prep Time: 30 minutes Cook time: 30 minutes Recipe Category: Dinner Serves: 4 persons

About The Recipe : Homemade fresh ravioli, stuffed with spicy chicken masala and mozzarella cheese, also toasted with walnut and mint leaves, Actually ravioli is a type of dumpling, made with thin pasta dough. It is easier to make than you think ! Veg it by simply substituting paneer instead of using chicken.

Ingredients :

Chicken - 150 gm Cheese - required Maida \ All Purpose Flour - 2 cup Egg - 2 nos Cloves - 2 no Cinnamon Stick - 2" long Fennel Seeds - 1 tsp Pepper - 1 tsp Dry Red Chilli - 1 tsp Garlic - 7 cloves Walnut - 2 tbsp (finely chopped) Mint Leaves - 2 tbsp (finely chopped) Butter - 2 tbsp Oil - 2 tbsp Salt to Taste.

Steps To Make The Chicken Cheese Ravioli :

To make the ravioli dough, mix the flour and salt in a mixing bowl, then crack the eggs into the center, knead into a smooth dough, cover the dough and set aside for 15 to 20 mins. (Image 1 and 2)

Meanwhile, to make the chicken masala stuffing, dry roast the cloves, cinnamon stick, fennel seeds, pepper and dry red chilli in a hot kadhai. (Image 3) Cool the roasted ingredients completely and grind into powder, keep aside. (Image 4 and 5)

Then heat the oil in a kadhai, stir in the garlic till its raw smell leaves. (Image 6) Add in the chicken and turmeric powder, saute and cook for about 5mins. (Image 7) Then stir in the ground masala and cook the chicken in its moisture or add required water. (Image 8 and 9). Let it cool completely.

To make the ravioli, Boil two liter of water in a kadhai \ pan with half a teaspoon of salt. Working quickly, roll out the dough as thinly as possible using flour. (Image 10) Using 5 or 6 cm round cookie cutter, stamp the rolled dough and cover with damp cloth until you cut the rest. (Image 11) Place a teaspoon of filling and quarter teaspoon of cheese at the center of round, then dampen the edges with water, place the another round on the top and seal the edges with fingertips and then fork. (Image 12 and 13)

Then cook the ravioli in the boiling water in a three to four batches for about 5minutes over medium flame. Drain and keep aside. (Image 14)

Separately melt the butter in a hot kadhai and stir in the walnuts and mint leaves. (Image 15) Then toss in the ravioli for an minute or until dry and serve immediately. (Image 16)

Serving Suggestion : Serve hot with the Tandoori Chicken.

Published: May 21, 2015

By Kalais