Ema Datshi Ravioli

Serves 1
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Directions

  1. 1Chop the bird's eye chilies and basil.
  2. 2Mix the chopped chilies and basil with cream cheese, salt, and pepper.
  3. 3Fill a piping bag with the cream cheese mixture.
  4. 4Wrap the piping bag tightly.
  5. 5Take fresh pasta dough.
  6. 6Roll the pasta dough into a thin and long sheet until it's see-through.
  7. 7Pipe the basil cream cheese filling onto the pasta sheet, in the center, at regular intervals.
  8. 8Fold the other half of the pasta sheet on top of the filling.
  9. 9Seal the edges of the pasta with water.
  10. 10Use a cutter to cut the filled pasta into squares to form raviolis, ensuring they are even.
  11. 11Season boiling water with salt.
  12. 12Cook the fresh raviolis in the boiling water for about 6 to 7 minutes.
  13. 13Remove the cooked raviolis from the water and drain them.
  14. 14Add a touch of oil to a pan.
  15. 15Sauté chopped garlic, green chilies, and bird's eye chilies in the pan until fragrant.
  16. 16Add water, three cheese slices, and cream to the pan.
  17. 17Mix the sauce well.
  18. 18Add the cooked raviolis to the sauce.
  19. 19Turn off the flame and cook on low heat until the sauce thickens.
  20. 20Season the ravioli and sauce with salt and pepper.
  21. 21Add freshly grated Parmesan cheese.
  22. 22Plate the hot raviolis.
  23. 23Drizzle basil, coriander, and mint oil over the raviolis.
  24. 24Add a touch of chili oil.
  25. 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