| NAME OF THE DISH: | Spinach and ricotta stuffed ravioli with pesto cream | ||
| PORTION SIZE: | |||
| COLOR: | Green Yellow | ||
| SL NO. | INGREDIENTS | Quantity | UOM |
| 1 | olive oil | 0.050 | Ltr |
| 2 | spinach | 0.075 | Kg |
| 3 | Parmesan | 0.035 | Kg |
| 4 | ricotta /paneer | 0.025 | Kg |
| 5 | thyme | 0.020 | Kg |
| 6 | butter | 0.040 | Kg |
| 7 | tomatoes | 0.025 | Kg |
| 8 | balsamic vinegar | 0.015 | Kg |
| 9 | white wine | 0.020 | Kg |
| 10 | flour | 0.100 | Kg |
| Pesto sauce | |||
| 11 | Basil leaves | 0.020 | Kg |
| 12 | Pinenut | 0.010 | Kg |
| 13 | Permesan | 0.040 | Kg |
| 14 | Olive oil | 0.050 | Ltr |
| 15 | Garlic | 0.020 | Kg |
| 16 | salt | 0.002 | Kg |
METHOD
Mix flour with salt.Stir water with egg until well mixed.In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until well-textured and firm.. Make the dough into a ball, cover with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.Heat olive oil on medium heat, add spinach and cook covered, stirring occasionally, until spinach wiLtred, about 15 minutes. Cook for 5 or 10 more minutes uncovered until all liquid evaporates.Chop cooked spinach finely and move to a bowl. Add Parmesan cheese and ricotta cheese, salt to taste and mix well. Divide the ravioli dough into 2 equal halves and roll each half into a very thin sheet with a rolling pin. Once you rolled sheets of dough, shape individual ravioli. Cook for 5 minutes, then drain. PESTO SAUCE – To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor, season with salt add olive oil in a slow stream until emulsified; set aside
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