Chicken Ravioli

Ingredients:

 

All - purpose Flour - 1cup

Egg - 1

Olive oil - 1tsp

Salt to taste

One egg for egg wash

 

Filling:

 

Boneless chicken - 100gms (cut in to cubes)

Garlic pods - 5 to 6 (finely chopped)

Onion - 2tbsps (finely chopped)

Grated Parmesan cheese/any other cheese - 2tbsps

Salt & pepper to taste

Nutmeg powder - pinch

Olive oil - 1tbsp

 

Sauce:

 

Tomato Puree - 1/4cup

Tomatoes - 2 chopped

Onion - 1small

Garlic - 5 to 6pods (chopped)

Fresh basil - 1tsp (chopped)

Parsley - 1tsp

Olive oil - 2tbsps

Salt & pepper to taste

Italian seasoning - 1/2tsp

Tomato ketchup - 2tbsps

Bell Peppers - 1cup (optional)

Method:

 

Ravioli:

 

1. Sieve the flour and make well in the center, break the egg in the center add salt olive oil mix all ingredients and if required add some water.

2. Knead this dough for7 to 8 minutes, till the dough is smooth.

3. Leave this dough for 15 to 20 minutes in the refrigerator.

4. Now take the dough out of the refrigerator put it on a clean and flour dusted platform.

5. Roll the dough rectangular shaped thin sheet.

6. Now cut place 1tsp filling on half side of the dough keeping the other half untouched, and keeping a distance of2inch from all the sides.

7. Brush egg wash around the filling and cover the same with the other half of the dough.

8. Now cut it in to individual ravioli sheets, now press the sides with a fork to give it a good design and to bound both the sheets of dough.

Stuffing:

 

1.     Meanwhile, Prepare stuffing heat oil in the pan add garlic, onions, toss it for 1 minute.

2.     Then add Italian seasonings, nutmeg, salt, pepper and chicken pieces cook the chicken till its tender.

3.     When chicken is cooked add parsley and turn off the frame. Cool the chicken.

4.     Next add the chicken stuffing in the blender with cheese, blend this mixture coarsely and keep aside.

 

Sauce:

 

1.     Next make sauce heat oil in a pan add garlic & onions toss for 1minute.

2.     Then add Italian seasonings, basil, parsley, Bell peppers and tomatoes, cook till tomatoes soft.

3.     Next add tomato puree, Tomato ketchup, pepper and salt and cook this sauce for 3to4 minutes and keep aside.

 

Preparation:

1.     Meanwhile, boil the water in the big vessel with salt and 1tsp olive oil, when water is boiling vigorously then add the ravioli one by one, don’t add all the raviolis at a time.

2.     Add boiled raviolis in the sauce and cook for 1 minute.

3.     Finally garnish with cheese and parsley.

 

Triple P Pasta - Peppy paneer Pesto Penne Pasta

This is a dish to impress; if you have a special person coming over for dinner this is the dish that will surely leave your impression. This is not a simple dish and requires a lot of time and care to make, but trust me the experience is out of the world like a fine dining.

 

 

Ingredients:

Penne Pasta - 2 Cups (Boiled)

Paneer (cottage cheese) - 50gms

White Flour/Maida – 2Tbsp

Corn - 2 Tbsp

Green peas - 2 Tbsp

Peppers - 1/2 cup (Green compulsory optional-Red & Yellow)

Garlic - 1 tbsp (Finely Chopped)

Parsley - For Garnish (Chopped)

Bread - 2 No’s (Cut diagonally and deep fried)

Italian seasoning - 1Tsp

Chilli Flakes - 1Tsp

Cream - 1Tbsp

Lemon - 1 No

Salt & Pepper - To Taste

Olive oil -2Tbsp

 

 

Tomato Base Sauce:

Tomato Puree - 1/4 Cup

Tomato – 1 (Chopped)

Onions - 1 (Finely Chopped)

Garlic - 4 Pods (Finely Chopped)

Tomato Ketchup - 2Tbsp

Olive Oil - 4 Tbsp

Italian Seasoning -1/2Tsp

Salt & Pepper - To Taste

 

Pesto Sauce:

Walnuts - 1/4 Cup

Fresh Basil Leaves - 1 Cup

Olive Oil - 1/2 Cup

Garlic - 7 to 8 Pods

Parmesan Cheese - 1/4 Cup

Salt & Pepper - To Taste

 

 

For the Pesto Sauce:

1.     Roast the Walnuts and grind into a fine powder and put all the remaining ingredients listed above for the sauce in a blender and blend together making into a smooth paste.

2.     Keep aside.

Hints: - Do not add water grind it with only Olive Oil.

 

For the Tomato Base sauce:

1.     Heat olive oil in a pan add chopped garlic & onions, cook till onions are translucent.

2.     Now add in chopped tomatoes, cook for a while, add the tomato puree, tomato ketchup, Italian herb mix, salt & pepper cook till oil separates keep a side or refrigerate for future use.

Hints: - Cook without water as this sauce can be preserved for future use.  this is a base sauce and can be used for making pasta’s, can act as the tomato base to the pizza’s or can be applied on a toast to make a open toast sandwich.

 

Method:

1.     Take Penne Pasta and boil with little salt and oil till Al Dante, remove in a strainer and pour some oil and keep aside.

2.     Cut Paneer into cubes and wash with Lemon juice, in a separate plate take white flour, Chilli flakes, Italian Herb mix, Salt & Pepper mix well then put the lemon washed paneer in it and toss well.

3.     Heat a little oil in a pan and fry the paneer till nice and brown on all sides, remove and keep aside.

4.     Toss all the veggies in a pan with little oil, salt & pepper, keep

5.     In a fresh pan put a little olive oil (very little) add in some chopped garlic mix well.

6.     Now introduce pesto sauce into the pan cook for some time, add in the Tomato base sauce 2tbsp cook for some time.

7.     Now in the sauce put in the veggies, paneer, cream, salt & pepper cook for a while.

8.     Finally add in the pasta toss well and serve hot with parsley, extra Virgin Olive oil & fried bread on the side.

 

Chicken nugget pasta al pomodoro

 

 

Ingredients:

 

Pasta (Penne boiled) - 1 Cup

Tomato puree - 1/2 Cup (ready made)

Tomato ketchup - 2 Tbsp

Chicken nuggets - 4 no(frozen)

Olive oil - 2 Tbsp

Salt - to taste

Pepper crushed - 1/2 Tsp

Chilli flakes - 1/4 Tsp

Italian seasoning's - 1/2 Tsp

Onion - 3 Tbsp(chopped)

Garlic - 6 flakes

Cheese - Thinly sliced from the block (As per taste)

Pomegranate - For garnish

Parsley - 1 Tsp

Thyme - 1/2 Tsp (optional)

Method:-

1.     Heat oil fry chicken nuggets cut into cubes keep aside.

2.     Heat olive oil add garlic & onion’s cook for a few seconds, and add Italian seasoning, chilli flakes, tomato puree, salt & pepper cook till oil separates. 

3.     Add tomato ketchup and nugget cubes mix well, and cook for some while & add boiled pasta & mix well.

4.     Finish with parsley, thinly sliced cheese and pomegranates.