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Diwali Offers

Parmigiano Reggiano Crème Brulee” Ravioli with Green Peas, Morels and Asparagus

In talks with KitchenAid Chef Of The Fortnight: Executive Chef Neeraj Tyagi, Shangri-La’s – Eros Hotel, New Delhi


Serves: 2 portion


INGREDIENTS: For Pasta Dough

– Semolina flour: 100 gms

– Refined Flour: 100 gms

– Egg yolk: 6 nos.

– Whole egg: 1 no

– Saffron infused water: 10 ml



– Add all the ingredients together in a KitchenAid Bowl, use the Dough Hook Accessory. Start on gear one and mix it until it combines and then put it on gear two and knead it for another two minutes.

– Using the Pasta Sheet Roller Attachment with the KitchenAid Stand Mixer, roll out pasta dough into thin sheets.

– Cover it with damp cloth.



– Egg yolk: 100 gms

– Cream: 200 gms

– Milk (full fat): 50 gms

– Parmesan cheese: 60 gms (extra for serving)



– Add all the ingredients in the KitchenAid Bowl and use Whisk Accessory to mix on low speed of one because you don’t need aeration in the mixture, until the time mixture is homogenised.

– Once mixture is ready, pour into 2 inch deep flat tray, cover with aluminium foil and steam the mixture in combi oven or steamer for 15- 18 minutes. Once it is ready, cool it in refrigerator for 5 hours, before using.



– Butter unsalted: 20 gms

– Sage few leaves

– Olive oil: 15 ml

– Asparagus tips: 30 gms

– Morels mushroom (soaked): 10 gms

– Green peas: 20 gms

– Cherry tomato: 20 gms

– Basil few leaves

– Balsamic reduction: 10 ml

– Micro greens few for garnish



– Take a plastic piping bag and fill it with cooled egg and cheese mixture.

– Meanwhile use the KitchenAid Ravioli Maker and using the above mixture filling, make Raviolis. Blanch these prepared raviolis in boiling salted water for 5 minutes.

– In a heavy bottom sauce pan, heat butter, torn some sage and basil leaves, sauté, asparagus tips, cherry tomato green peas, and morel mushroom, add little stock and step in blanched raviolis, simmered for 2 minutes, adjust the seasoning.

– Served hot with garnish of fresh micro greens, drops of balsamic reduction, grated parmesan and dash of extra virgin olive oil.

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