Ravioli Del Barone with DIY pasta kit
Our DIY pasta kit gives home chefs all the ingredients to make a perfect Pizza at home, we do the painstaking prep you get to cook the dish and take all the praise!
Kit comprises of:
500 gm Raw pasta
3 Sauces of your Choice ( Arrabbiata , pesto , bechamel , aglio olio , pumorola)
4 sachets of chili flakes and oregano
| Pasta dough | |
| Refined flour or 00 (double zero) flour | 250 gm |
| Gluten powder | 5 gm |
| Salt | To taste |
| Olive oil | 5 gm |
| Water | 125 gm |
| Filling | |
| Spinach (cleaned, blanched) | 75 gm |
| Parmesan cheese (grated) | 15 gm |
| Salt | To taste |
| Pepper | To taste |
| Ricotta cheese | 60 gm |
| Tomato sauce | |
| Fresh tomatoes | 500 gm |
| Olive oil | 15 gm |
| Basil | 10 gm |
| Cream sauce | |
| Acasa white sauce powder | 50 gm |
| Milk | 200 gm |
| Cream (if needed) | |
| For finishing | |
| Parmesan cheese | 10 gm |
| Salt | To taste |
| Pepper | To taste |
Method:
| Pasta dough | ||||||
| Mix refined flour, gluten powder, salt, olive oil and water together in a bowl. Once mixed, transfer on a hard surface | ||||||
| Knead for about 20 minutes into a tight dough | ||||||
| Cover with plastic wrap or moist cloth and keep aside for 30-40 minutes to rest | ||||||
| Do not use gluten powder if using 00 flour | ||||||
| Spinach ricotta filling | ||||||
| Clean and wash spinach leaves thoroughly. | ||||||
| Blanch in salted boiling water for 30-40 seconds. Remove from water and transfer to chilled/iced water to cool it down | ||||||
| Squeeze off all excess moisture and finely chop spinach with a heavy knife | ||||||
| In a mixing bowl, add spinach, ricotta cheese, grated parmesan cheese, salt, pepper. Mix well and keep in refrigerator | ||||||
| Pasta sheet making | ||||||
| Fix pasta machine on a corner of the table and lock it properly so it will not move while sheeting the dough | ||||||
| Flatten pasta dough a bit with the rolling pin and start sheeting pasta dough with a maximum thickness | ||||||
| Slowly reduce the thickness of the machine while sheeting till desired thickness is reached. | ||||||
| The ideal pasta sheet for ravioli should be 1-1.5mm | ||||||
| Use refined flour to make sure dough will not start sticking while kaming pasta sheets | ||||||
| Ravioi making | ||||||
| Place psata sheet on a well dusted surface. | ||||||
| Place 5 gm spinach ricotta dumplings in equal distance on sheet and cover it with another sheet of same length. | ||||||
| Slowly seal each ravioli using fingers to remove air pockets. | ||||||
| Dust again with little flour and cut into desired shapes using a ravioli cutter or a knife | ||||||
| Blanch in salted boiling water for 30 seconds or till starts floating on top. | ||||||
| Remove from water and chill immediately with icebath or chilled water | ||||||
| Strain off from water, coat with little oil to ensure it does not stick to each other | ||||||
| Tomato sauce | ||||||
| Collect fresh ripe tomatoes, wash well, remove eye of tomato and give cross slit at base of tomato | ||||||
| In salted boiling water, blanch these tomatoes for 30-40 seconds. Remove from water and chill immidiately | ||||||
| Peel off skin and remove seeds. Then blend into semi-fine pulp using habn blender or mixer blender | ||||||
| In a saute pan, heat olive oil, tempre with fresh shredded basil and add tomato pulp | ||||||
| Bring it to boil and then slowly cook on simmer till tomatoes are cooked and desired saucy consistency is reached | ||||||
| Keep it aside | ||||||
| Bechamel sauce | ||||||
| Boil 200 ml of milk in a pan. Whisk in 50 gms of acasa bechame sauce. Mix well till cooked and desired consistency is reached | ||||||
| Add a little quantity of milk if feels too thick | ||||||
| Pasta finishing | ||||||
| In a saute pan, take 70% cream sauce and 30% tomato sauce. Mix well | ||||||
| Season with salt, pepper, and taste | ||||||
| Warm spinach ricotta ravioli and add to sauce. Toss well till evenly mixed. Check seasoning and finish with grated parmesan | ||||||
| Serve in a pasta bowl |
- Take a big pot fill it with water and bring it to a boil
- Season your water with salt
- Add your Pasta and cook for 8-10 minutes until Al dente
- in a sauce pan bring 450 ml of milk to a boil and add your béchamel powder
- Mix it well until you get a smooth silky consistency
- In a pan add your arabiatta sauce and add your béchamel sauce to make a pink sauce
- mix well on low heat until they make a uniform consistency
- In a pan add your sauce to your pasta
- Add chill flakes and seasonings to taste
- Garnish with parsley and enjoy !
Buon Appetito !
