If you know how to roll out a dough into a thin sheet, then you don’t really need a Ravioli Machine or Pasta Maker to make these beauties. This recipe is our latest family favourite. The best thing about my Multigrain Ravioli with Smoked Turkey Ham and Burnt Butter Sauce is that the outer cover is made of pure goodness of assorted multigrains, and not with refined flour or Maida. When you have six different grains in your regular flour, such as wheat, soya, channa, oats, maize and psyllium husk, it is definitely way better. With Aashirvaad Atta with Multigrains, you are assured that your family gets a wholesome meal every time, as it is much healthier than regular wheat flour! Well, one can also get multigrain flour from the neighbourhood mill, but in this fast-paced world, it is time-consuming, inconvenient and most importantly, if you don’t know the proportion of each kind of grain, then your multigrain-flour output will have an undesirably darker hue (on cooking) and a rough texture. I have been using Aashirvaad Atta with Multigrains for quite sometime now, and I find it convenient, tasty and healthy.
My Multigrain Ravioli with Smoked Turkey Ham is finger-licking delicious. Thesedays, I often make it as a part of a hearty weekend breakfast for my family at my home. My star ingredient, Aashirvaad Atta with Multigrains, promises me that my raviolis are rich in fibre and proteins too!
I was cleaning the fridge the other day, when I discovered a pack of Turkey Ham being left neglected for a few days. I immediately decided to utilise these to make my fresh batch of raviolis. Oh My, the flavour was gorgeous! The filling is a no-fuss preparation and one can replace the Turkey ham with any sausage or salami of their choice of meat.
While making raviolis, always ensure four things. First, the raviolis should not be overstuffed and should be properly sealed. Second, there should not be any air bubble trapped insde while sealing the raviolis, otherwise the raviolis open up while boiling. Third, always keep the dough covered. Last but not the least, always boil the raviolis on a simmered flame.
The recipe is easy. Once you master the way, I tell you, there is no looking back. Experiment with different kinds of sauces and fillings. One of the simplest sauces and my favourite, is the “nutty” Burnt Butter Sauce flavoured with sage leaves. Remember, “Burnt Butter” is not totally burnt, black butter, but is achieved when the colour of butter just changes to golden brown. Sage leaves add a dash of flavour and aroma to the sauce.
Homemade pasta is simply the best. This is what dreams are made of…
Do try this healthy version of homemade ravioli. It is great for kids too! Here’s the recipe:
Multigrain Ravioli with Smoked Turkey Ham and Burnt Butter Sauce
- Multigrain Ravioli with Smoked Turkey Ham and Burnt Butter Sauce
- Ingredients for the Ravioli:
- Ashirvaad Atta with Multigrains: 2 cups
- Eggs: 3 large
- Water: 2 tbsp
- Egg white: 1
- For the Filling:
- Smoked Turkey Ham roughly chopped: 250 g
- Onion finely chopped: 2
- Salt: ¼ tsp
- Oil: 2 tsp
- Grated cheese: 1 tbsp
- Honey: ½ tsp
- English mustard paste: ½ tsp
- To serve:
- Salted butter: 4 tbsp
- Freshly chopped Sage leaves: ½ cup
- Parmesan cheese grated: 2.5 tbsp
- Freshly crushed pepper for seasoning
- For making the Ravioli dough, make a hole in the heap of multigrain flour. Add the three eggs and mix the flour and the eggs together. Add the water and knead the dough for 10 min, or until smooth to touch. Cover it with a cling film and refrigerate for 30 min.
- For the filling, heat oil and add the onions and the salt. When these become translucent, add the ham. Cook on high heat for roughly 3 min. Now add the rest of the ingredients for the filling and cook for 2 min on medium heat. Switch off the gas. After the mixture cools down a bit, blitz it in the food processor (not very finely), after decanting off the liquid, if any.
- Divide the Ravioli dough into two parts. Out of each dough, roll out a big, thin rectangle on a lightly floured surface. Cut long strips of 2-inch width. Brush one strip with egg-white wash. Put 1 teaspoonful of the filling on the strip, leaving a gap of 1 inch between two adjacent fillings. Overlap the other strip over this strip and seal the two strips together, making sure that there are no air bubbles trapped. Using a Pizza cutter or a Pastry wheel, cut out 2-inch squares in such a way that the filling comes in the centre of each ravioli.
- Alternately, cut out 2-inch squares out of rolled-out thin Ravioli sheets or “rotis”. Add 1 tsp filling in the centre. Brush the edges of each of the squares with egg wash and overlap each with another square in such a way that the filling is at the centre. Press slightly to seal properly.
- Half-fill a shallow pan with water. Add 1 tsp salt and let it come to a rolling boil. Now simmer the flame and carefully add the raviolis, not too many at a time. After 2 min, the raviolis get cooked and float on the surface.
- Remove the raviolis with a slotted spoon. Season with pepper.
- Immediately, in another pan, heat butter with chopped sage leaves until the butter becomes golden brown. Remove from heat and sprinkle the Burnt Butter Sauce over the Multigrain raviolis. Garnish with Parmesan.
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