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Seafood Ravioli with Caper Wine Sauce

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The word ‘ravioli’, plural of ‘raviolo’ refers to all kinds of filled Italian pasta where a thin layer of dough wraps around a filling, be it meat, veggies, cottage cheese etc. Ravioli are either boiled and dished out with sauce, or served in broth. They are also called food of Kings and Peasants.

ORIGIN: Italian

INGREDIENTS

FOR STUFFING:
– Sole Fish (cut into small dices): 50 gm
– Shrimps: 50 gm
– Crab Meat (white, fresh): 50 gm
– Olive Oil: 5 ml
– Butter: 5 gm
– Garlic (chopped): 10 gm
– Oregano: 1 gm
– Cream: 20 ml
– Pommery Mustard: 3gms
– Parmesan Cheese: 5 gms
– Mozzarella Cheese: 20 gm
– Sea Salt: 1 gm
– Black Pepper (crushed): 1 gm

FOR THE SAUCE:
– Butter: 10 gm
– Olive Oil: 10 ml
– Garlic (chopped): 10 gms
– White Wine: 20 ml
– Cream: 50 gm
– Capers: 10 gm
– Chili Flakes (optional): 1 gm
– Kalamata Olives (slices): 5 gm
– Milk (to adjust cream thickness): 25 ml
– Parmesan Cheese: 10 gm
– Parsley (chopped): 5 gm
– Lemon (slices): 3 no.
– Cherry Tomatoes (cut into half): 4-5 no.
– Sea Salt: to taste
– Black Pepper (crushed): 1 gm

METHOD

FOR THE STUFFING
–  Heat butter and oil in a pan. Add garlic and saute. Do not colour. Add the seafood and saute well.
–  Add the mustard and toss well. Remove from fire and incorporate the cream. Mix well. Simmer over low heat for a minute.
–  Add the herbs and seasoning. Remove from fire. Add the grated Mozzarella and parmesan cheese.
– Allow to cool. Keep aside for further use.

FOR RAVIOLI
– Make a Pasta dough in the KitchenAid Stand Mixer and let it rest for 30 minutes covered with a wet cloth.
– Affix the Pasta Roller attachment on the Stand Mixer and Roll the Dough starting with No. 8. Followed by No. 6, No. 4 and finally No. 2.
– Make sure you keep sprinkling Flour in between so that the Dough does not stick.
– Take the Ravioli Attachment and affix it on the KitchenAid Stand Mixer. Place the Dough in the centre. Put the plastic attachment on top.
–  Put the mixture in the centre and turn the lever to make Ravioli. Replenish the mixture as and when required.
– Dust the work surface with Flour and put the Ravioli on top. Leave it to rest for 5 – 10 minutes and cut the Ravioli.
– In a pan, bring water to boil, add oil and salt. Now add the ravioli’s one by one and cook in boiling water for 2 to 3 minutes or till done.
– Remove and drain. Sprinkle with oil to ensure that the Ravioli’s do not stick to each aside. Allow to cool and keep aside till further use.

FOR THE DISH:
–  Heat oil and butter together in a wok and add chopped garlic. Saute. Do not give colour.
– Gently wash the capers and add. Saute further. Add the wine and reduce.
–  If using chilli flakes, add it now. Remove from fire and slide in the cream by tilting the pan to one side. Mix well.
–  Gently wash the olives and add to the sauce. Mix well. Adjust the sauce thickness by adding milk/water. Simmer.
– Meanwhile on a separate pan, toss the cherry tomatoes with a little olive oil, salt, pepper and herbs. Do not over cook.
–  Season the sauce and slide in the Ravioli. Toss gently ensuring that the Ravioli does not break.
– Make sure that each Ravioli piece is coated with the sauce. Remove from fire.
–  Arrange the Ravioli on the serving plate and pour the sauce on the top.
–  Put the tossed cherry tomatoes on top and serve hot garnished with chopped parsley, and shredded parmesan cheese.

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