ITALIAN STUFFED RAVIOLI

              ITALIAN STUFFED RAVIOLI 

Ravioli is one of the italian dish. It is like homemade stuffed pasta. Actually traditional receipe is they stuff it with mozzarella cheese. We can use any stuffing of your wish today here i have used mushrooms as a stuffing.Usually these ravioli is served with any italian sauces like white sauce, tomato sauce, etc., Today iam serving with white sauce.

INGREDIENTS 
FOR BASE  DOUGH 
Maida - 1 cup 
Eggs - 2 
Water - as needed
Salt - 1 tsp 

FOR STUFFING 
Mushrooms - 150 grams 
Big Onions (medium) - 1 
Oil or butter - 1 tsp 
Salt - to taste 
Pepper - 1 tsp 

FOR WHITE SAUCE 
Butter - 2 tbsp 
Maida - 1 tbsp 
Crushed garlic - 1 tsp 
Milk - 2 cups 
Cheese - 2 to 3 tbsp 

FOR SERVING 
Capsicum - 1 (small)
Mushrooms - 50 gms 
Butter - 1 tsp 

PROCEDURE 

FOR BASE DOUGH 
- First we can make the base 
- Add in maida and salt in a plate 
- Make a well in between and add in eggs 
- Slowly bind everything and make into a soft dough 
- Apply oil on the top to avoid drying and cover and keep aside 
- Now the base is ready 

FOR FILLING 
- Finely chop the onions and mushrooms 
- In a kadai add in butter 
- Add in onions and saute till it is transparent 
- Add in mushrooms and saute 
- Add in salt and pepper and saute till it cooked well and keep aside  

TO MAKE RAVIOLI 
- Take one small of amount of dough and roll it like a thin chapathi 
- Use any cookie cutter or lid and cut into small rounds 
- Add in little stuffing in one round and close it with another round and seal properly using fork 
- In a vessel add in water allow to boil once boiled add in stuffed ravioli one by one
- Allow it to boil for 3 to 4 minutes or once cooked ravioli starts to float 
- Drain the ravioli's from water and keep aside 

WHITE SAUCE 
- Add butter in a kadai 
- Add in maida and saute well till raw smell goes off 
- Add in milk and mix well without lumps 
- Add in crushed garlic, salt and pepper  
- Once boiled well add in cheese 
- White sauce is ready 

FOR SERVING 
- Add butter in a kadai and add chopped capsicum and saute well and remove in a plate 
- In same kadai add chopped mushroom and saute well and remove in a plate 
- In a serving bowl place two to three ravioli 
- Pour two spoons of white sauce and add sauted capsicum and mushrooms 
- Serve hot ravioli as a dinner or snack 

STEP BY STEP PICTURES 

Take maida in a wide vessel 

Add in salt and mix well 

Make a well inbetween 

Break open the eggs and slowly bind everything and make into a dough. sprinkle water if needed 

Make like a chapathi dough and apply oil on top and cover with lid 

Lets start making filling 
Add in oil or butter in a kadai

Add in chopped onions and  saute till it is transparent 

Add in chopped mushrooms and saute till it is cooked 

Add in salt 

Add in pepper powder 

Saute till the water evaporates 

Take the small amount of dough and spread evenly like a chapathi 

Using cookie cutter or lid cut into small rounds 

Cut everything into small rounds 

Keep some filling in the middle and apply water on sides 

Place another round on the top 

Seal it with the fork 

Seal all the sides like shown in picture 

Keep ready with 9 to 10 pieces for boiling 

Keep the water in a vessel and allow it to boil 

Once boiled drop the prepared ravioli's one by one 

Once ravioli's are cooked it will start float on the top 

Drain everything from water 

In a kadai add in 1/2 tsp of butter 

Add in chopped capsicum

Add in salt and saute well and keep aside 

In a same kadai add 1/2 tsp of butter and add mushroom and saute in high flame 

Add in little salt and mix well and keep aside 

In a same kadai add in butter for white sauce 

Once butter melted add in maida 

Saute till raw smell goes off 

Add in milk and mix everything without lumps 

Allow it to boil once boiled add in pepper powder 

Add in salt and stir continuously once it starts thickening. 

Add in cheese and mix 

White sauce is ready 

Now its time for plating 

In a serving bowl place two to three ravioli 

Pour in required amount of white sauce 

Add in sauted capsicum 

Add in sauted mushrooms 

Italian mushroom stuffed ravioli's are ready to serve 

TIPS 
- Saute mushrooms in high flame 
- Boil the ravioli in hot boiling water 
- Once it is drained from water seperate everything because ravioli have tendency to stick each other 
- While making white sauce  stir continuously as it has tendency to form lumps 
- Increase or decrease the quantity of cheese according to your wish if you want you can skip the cheese
- In this i used combination of mozarella and cheddar cheese you can use any cheese of your wish 
- Instead of mushrooms you can use corn, capsicum,or plain mozzarella cheese as a stuffing

Try out this interesting homemade ravioli's and share the picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments section below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and  support and keep supporting 

TOMATO RASAM

                TOMATO RASAM 

Tomato rasam is one of the easy receipe. Usually tomato rasam white rice and appalam will be the simple filling combo for lunch. As we add pepper jeera garlic its very good for cold and cough. We have this in a regular basis. We can drink this rasam when we have cold and cough 

          

 

 INGREDIENTS 

Tomatoes - 2 

Tamarind water - 1/2 cup 

Jeera powder - 1 tbsp 

Pepper powder - 1  tbsp

Garlic pods (crushed) - 5 to 6 

Salt - to taste 

Sugar - 1/2 tsp 

Chilli powder - 1 tsp 

TO TEMPER 

Gingelly oil - 1 tsp 

Mustard - 1 tsp 

Curry leaves - 1 strand 

Asafoetida - 1/2 tsp 

TO GARNISH 

Coriander leaves - 1 handful 

PROCEDURE 

- Chop the tomatoes and add in a bowl 

- Add in chilli powder, jeera powder, garlic, pepper powder, salt, sugar, tamarind water

- Squeeze everything and mix it 

- Add in water and adjust the salt 

- In a kadai add in oil and add TO TEMPER items

- Once it get tempered add in rasam mixture and allow it to boil

- Once the bubbles starts at the sides remove from the flame 

- In a bowl add in finely chopped coriander leaves

- Pour the hot rasam on the bowl with coriander leaves and close it immediately 

STEP BY STEP PICTURES

Chop the tomatoes and put in a bowl 

Add in pepper powder 

Add in salt 

  

Add in chilli powder 

Add in tamarind water 

   

Add in jeera powder 

   

Add  in crushed garlic pods 

 

Add in sugar 

Add in water and adjust the consistency 

         

   

In a kadai add in oil 

 

Add in mustard 

  

Add in curry leaves 

Add in asafoetida

Add in mixed rasam 

In a bowl add in coriander leaves 

Add in hot rasam into the bowl 

Hot rasam is ready to serve 

Simple tasty lunch 

White rice 

Rasam 

Fry 

CABBAGE UPMA

                                                 CABBAGE UPMA 

Upma is the dish which most of them hate but this is cabbage upma is one of the dish which is very tasty and it has cabbage in it so it is very healthy too. If your kids are fussy eater you can definitely give this a try. I learnt this dish from my mom. Now iam making it for my kids they are enjoying eating it. Lets get started 

INGREDIENTS 
Cabbage(finely chopped) - 1 cup 
Baking soda - a pinch 
Channa dhal - 2 tbsp 
Onions(medium) - 1 
Curry leaves - 1 strand 
Mustard - 1 tsp 
Oil - 1 tsp 
Turmeric powder - 1/2 tsp 

TO GRIND 
Idli rice - 1 cup 
Raw rice - 1 cup 
Red chillies - 5 to 6 
Coconut - 1 cup 
Jaggery - 1 tbsp 
Tamarind water(thick) - 1/4 cup 
Salt - to taste 

PROCEDURE 
- Wash and soak the rice for 4 to 5 hours 
- Grind all the TO GRIND items into a coarse batter 
- Add in baking soda, chopped cabbage and soaked channa dhal and give a good mix 
- Grease the idli plates and cook like normal idlies 
- Allow it to cool down and crumble the idlies 
- In a kadai add in oil and add mustard, curry leaves,onions, salt and turmeric powder 
- Saute till onions cooks well 
- Add in crumbled idles 
- And give a good mix 
- Serve hot.  

STEP BY STEP PICTURES 

Soak the rice for 4 to 5 hours 

In a mixie jar add in coconut 

Add in red chillies 

Add in jaggery 

Add in tamarind juice 

Grind to a fine paste

 

Add in salt 

Add in soaked rice 

Grind to a coarse batter 

Transfer to a bowl 

Add in soaked channa dhal 

Add in chopped cabbage and mix well 

Add in baking soda and mix well 

Grease idli plates and pour the batter in the plates and cook in the cooker 

Once cooked allow it to cool 

Crumble all the idlies like this 

In a kadai add in oil 

Add in mustard 

Add in curry leaves 

Add in chopped onions and saute till it s cooked well 

Add in pinch salt and saute 

Add in turmeric powder 

Add in crumbled idlies and give a good mix 

Mix evenly for about 2 to 3 minutes 

Serve hot 

TIPS 
- Batter should be coarse then only it will be soft while making upma 
- Cabbage should be finely chopped

- It can be served with pickle or plain upma will taste good 

Try out this interesting cabbage upma and share the picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and support and keep supporting