Ema Datshi Ravioli
Serves 1
Directions
- 1Chop the bird's eye chilies and basil.
- 2Mix the chopped chilies and basil with cream cheese, salt, and pepper.
- 3Fill a piping bag with the cream cheese mixture.
- 4Wrap the piping bag tightly.
- 5Take fresh pasta dough.
- 6Roll the pasta dough into a thin and long sheet until it's see-through.
- 7Pipe the basil cream cheese filling onto the pasta sheet, in the center, at regular intervals.
- 8Fold the other half of the pasta sheet on top of the filling.
- 9Seal the edges of the pasta with water.
- 10Use a cutter to cut the filled pasta into squares to form raviolis, ensuring they are even.
- 11Season boiling water with salt.
- 12Cook the fresh raviolis in the boiling water for about 6 to 7 minutes.
- 13Remove the cooked raviolis from the water and drain them.
- 14Add a touch of oil to a pan.
- 15Sauté chopped garlic, green chilies, and bird's eye chilies in the pan until fragrant.
- 16Add water, three cheese slices, and cream to the pan.
- 17Mix the sauce well.
- 18Add the cooked raviolis to the sauce.
- 19Turn off the flame and cook on low heat until the sauce thickens.
- 20Season the ravioli and sauce with salt and pepper.
- 21Add freshly grated Parmesan cheese.
- 22Plate the hot raviolis.
- 23Drizzle basil, coriander, and mint oil over the raviolis.
- 24Add a touch of chili oil.
- 25Finish with a drizzle of white truffle oil.
Ingredients
- 3 Nos. Bird's Eye Chili
- 8 nos. Basil
- 200 gm Cream Cheese
- 1 tsp Salt
- 1 tsp Black Pepper
- 300 gm Flour
- 185 gm Eggs
- touch Oil
- 10 nos. Garlic
- 2 nos. Green Chili
- 2 nos. Bird's Eye Chili
- 0.25 cup Water
- 3 nos. Cheese Slice
- 2 tbsp Cream
- touch Parmesan Cheese
- spoonful Basil, Coriander, Mint Oil
- touch Chili Oil
- touch White Truffle Oil
- 2 tbsp Butter
Equipment
Cutting boardKnifeBowlPiping bagMeasuring cupRolling pinPasta cutterPotStrainerPanSpatulaGrater
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