Whisk a meld of soulful flavours in a pan with this ravioli recipe. Saffron spinach and pine nut ravioli prepared by Chef Bhushan Sawant is an artful usage of the combination of spinach and pine nuts in the Italian dish.
INGREDIENTS REQUIRED FOR SAFFRON SPINACH AND PINE NUT RAVIOLI: –
- Extra virgin olive oil
- Semolina / double zero flour / refined flour
- Roasted pine nuts
- Cherry tomatoes
- Chopped tomatoes
- Chili flakes
- Chopped onion
- Chopped garlic
- Fresh basil leaves
- Tomato concassé
HOW TO MAKE SAFFRON SPINACH AND PINE NUT RAVIOLI: –
To make the ravioli dough, mound equal quantities of flour and semolina along with some salt, oil, and water. Knead the dough till the consistency is firm. When the dough is ready, roll it into 1mm thick sheets that will clasp the stuffing. Sauté spinach, pine nuts, and garlic to ready the stuffing.
The ravioli casings need to be stuffed with spinach and pine nuts. Ensure the edges of the casings are tightly sealed so that the stuffing does not spill. Blanch the tortellini for a few minutes before adding them to the sauce.
In a pan, toss some virgin olive oil followed by chopped garlic and onion. Sauté the onion and garlic before adding chopped tomatoes. Stir the vegetables well and add one tablespoon of tomato concassé. Cook the sauce concoction for a few minutes and add salt to taste and fresh basil leaves. Add the blanched ravioli casings and coat them gently with the sauce. Plate after a few minutes of cooking by laying the ravioli pasta on the sauce. For flavour and garnish, sprinkle the dish with chili flakes, basil leaves, and saffron.