Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a sauce. Today i make my basil green ravioli with roasted pumpkin filling. The contrast color between the dough and the filling is the trick for a beautifull ravioli dish. The finely chopped make the dough had a greeny radient color derived from a pureed basil leaves. Besides gives green color, the basil leaves that infused in the ravioli dough gives a pleasant scent and flavour.
Take a closer look….
Yummy roasted pumpkin ravioli !
Ingredient :
Recipe Fresh Ravioli Pasta :
- 1 cups (125 g) all-purpose flour
- 1/4 tsp. salt
- 1 egg yolg
- 2 tsp. olive oil
- 10 ml water
- 1 tbsp pureed basil oil
- Extra flour on hand for dusting
Recipe Roasted Pumpkin Filling for Ravioli Pasta :
- 200 roasted pumpkin ( sweet kabocha pumpkin)
- 2 tsp finely chopped garlic
- 1 tsp butter
- 1/4 tsp. salt
- 1/4 tsp. pepper
Recipe Cheesy Pasta Sauce :
- 1 tbsp butter
- 1 tsp olive oil
- 1 cloves garlic, finely chopped
- 1/4 onion, finely chopped
- 1 tsp flour
- 1 cup milk
- 2 tbsp parmiggiano-reggiono cheese or grated ceddar cheese
Instruction :
How To Make the ravioli filling.
- Mix all ingredients thoroughly until you have a smooth, paste-like consistency.
Make the ravioli pasta
- Mix all the ingredients in large mixing bowl
- Shape it into a ball, and place it on your work surface. Knead for at least 10 minutes or until it becomes elastic.
- Roll the dough with rolling pin to flatten it, you can use pasta maker instead
- Take the ravioli filling and place a tablespoon of it in middle of a dough.
- Fill a small bowl with water, dip your fingers in, and moisten around the outer edge of the dough round.
- Fold the dough in half over the filling, making a half-moon shape. Be sure all the filling stays inside. Pinch the edges together and then seal the edges of the ravioli with your finger punch. Make sure to press firmly and go all the way around. This will add a “homemade” touch as well.
- Press the edge with a round pasta cutter to make a direction for the swirl pasta cutter
- Cut the edge with swirl pasta cutter.
- Repeat this process for all your dough.
- Dust the finished ravioli with flour to keep them from sticking together.
- Boil the ravioli pasta until your preference doneness, drain out and drizzle a little bit of olive oil
- Voila, now your Homemade Ravioli is ready to go with your favourite sauce…
How to make Cheesy Pasta (Ravioli) Sauce :
- Heat up the butter and olive oil, add the garlic and onion until fragrant and not browned.
- Add the bacon and the flour, saute until the flour throughly cooked.
- Pour the milk and grated cheese, bring to boil with a very low flame until the cheese dissolved.
- Add the black olives and turn off the heat and serve with ravioli pasta.
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Nice step by step photos. I also like the photo for giant rice vermicelli with crab!
thankyou, what a pleasure for me if my post helping people….
What a lovely dish! I have never made ravioli before although I do enjoy it. You make it look so easy to make.
You should give it a shoots, it is that easy actually
Another well-written how-to post and your ravioli sauce sounds delicious!
iguess cheese won’t failed on pasta…
I also love making my oxn egg pasta & also home-made ravioli but I don’t make it enough at home. I msut make them more! Your recipe is a real winner! I love your tasty & easy flavour combinations too! Yummmm! Well done!
It’s a lil messy around to do but absolutely worthed to try….
This looks delicious! I have never had ravioli made with pumpkin but your recipe sounds so great, I must try it! Thanks for dropping by my blog – returning the love!
your blog is awesome too….
Wow, homemade ravioli –love it! Looks delicious.
you should give it a try,
totally worthed
Dedy! thats look delicious, i love pumpkim ravioli! have been wanting to try making fresh pasta, i will follow your instructionsto make it.
it’s a very simple thing to do actually, cost you a passion….
This sounds amazing! You’re so inventive. Love the idea of basil oil in the pasta.
actually i made it in a large batch and keep it in the fridge…..
easy and simple to used it in any dish….
I’m so going to make the oil AND the pasta! Thanks
What a delicious looking ravioli 😀
Cheers
CCU
You should give it a shoots….
menyimak aja, ito. enak kayaknya ya…
pangsit ala italia….hehehehe
ooo gitu toh.. 🙂 ok ito, siplah.
Great recipe and photos! So much better than buying ready-made ravioli 🙂
i guess so, the fresh pasta is superior than the store bought, even the shape is actually the opposide…
I have never eaten pumpkin ravioli. Your meal looks delicious. Your family and friends must love your cooking!
totally worthed to try….
What a lovely dish, I love any kind of ravioli’s and these look perfect. How did I miss this post all these days. Cant wait to try them.
that’s a very sweet of you…..
keep checking for updates then,,,,
I had pumpkin ravioli back in the fall. It was so delicious. I will definitely have to try your version.
glad to hear that you’ve got your own festive…
Thx for coming by here
Reblogged this on Nyatet Resep and commented:
Coba resep baru ini untuk si bayi 😉