Pasta with Broccoli Recipe - Laura Vitale - Laura in the Kitchen Episode 313
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Homemade Ravioli with Mushroom, Broccoli &paneer | Eggless Ravioli recipe |रैवियोली रेसिपी |
The filling of Mushroom, Broccoli and Cottage cheese for Ravioli is very delicious and healthy. Ravioli is a type of dumpling and it's filling is sealed between two layers ov thin pasta dough. It goes really well with pink sauce.This eggless Ravioli recipe very easy to make.
Ingredients...
For filling
Mushroom 250 gm
Broccoli 250 gm
Cottage cheese (paneer) 200 gm
Butter 2 tbs
Green chilli, ginger & garlic paste 1 tbs
Black pepper 1 tsp
Salt as per taste
Chilli flakes 1 tbs
Oregano 1 tbs
Green coriander 2 tbs
For dough
Refined flour (maida) 250 gm
Salt as per taste
Vegetable oil 2 tbs
Water as required
Boiled water
Vegetable oil 1 tbs
Salt 1tbs
For pink sauce
Butter 3 tbs
Schezwan sauce 1 tbs or
red chilli, ginger and garlic paste 1 tbs
Tomato puree of 2 tomato
Refined flour (maida) 2 tbs
Milk 150 ml
Salt as per taste
Black pepper 1 tsp
Mozzarella cheese 30 gm
For garnish
Chilli flakes & herbs
Tags
Ravioli recipe, Eggless Ravioli recipe, homemade Ravioli pasta,Mushroom, Broccoli and paneer Ravioli, Italian food, Italian recipe, Italian pasta,Ravioli in pink sauce, How to make Ravioli, How to make eggless Ravioli, How to make pasta sheets at home, Ravioli recipe Indian style, easy Ravioli recipe, cheese Ravioli, Mushroom Ravioli, Broccoli Ravioli, paneer Ravioli,
Pumpkin Ravioli with Broccoli Rabe - NoRecipeRequired.com
While traditional ravioli recipes are great, I love venturing off the beaten path. In this recipe, which is perfect for Fall, I make a pumpkin ravioli with broccoli rabe, flavored with a nutty brown butter sauce with sage. It's a killer recipe that combines different flavors and textures, and I love it.
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Authentic Fettuccine Alfredo Only Needs 3 Ingredients
#shorts #pasta
No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
roughly 1 1/2 cups salted pasta water
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Best Home Made Fresh Ravioli with Tomato Sauce
Nothing quite beats the taste of freshly made ravioli and home made ones are even better. It's fairly simple and ideally you will need a pasta machine, if you don't have one you can still use a rolling pin. The thinner the dough, the better the ravioli. In fact you want to be able to see the filling through it, that's what makes it sexy! In fact it's a little like sexy lingerie, you want tor reveal a little but not too much. I use the second thinnest setting on my pasta machine. Raviolis freeze well, so you can make a big batch ready to use at anytime. See my pasta recipe and my Marinara sauce recipe links below.
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MARINARA TOMATO SAUCE RECIPE:
FRESH EGG PASTA RECIPE:
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Homemade Ravioli with Broccoli Filling with Pink Sauce | Winning Recipe | Doctor's Recipe Contest
One of the winning recipes from the Doctor's Recipe Contest.
Dr. Vikas Deshmukh - Homemade Ravioli with Broccoli Filling with Pink Sauce
HOMEMADE RAVIOLI WITH BROCCOLI FILLING WITH PINK SAUCE
Ingredients
3 cups refined flour + for dusting
2 eggs
Salt to taste
1 teaspoon olive oil
1 teaspoon oil
Fresh basil leaf for garnishing
Filling
1 medium broccoli, finely chopped
1 teaspoon olive oil
1 tablespoon finely chopped garlic
Salt to taste
Crushed black peppercorns to taste
1 teaspoon Italian seasoning
1 cup grated mozzarella cheese
Sauce
2 medium tomatoes, pureed
2 teaspoons butter
2 teaspoons refined flour
2 cups milk
Salt to taste
Crushed black peppercorns to taste
1 teaspoon olive oil
1 tablespoon finely chopped garlic
1½ cups finely chopped spinach
1 cup boiled corn kernels
1 teaspoon Italian seasoning
3-4 fresh basil leaves
Method
1. Break eggs in a bowl and beat well.
2. Take flour in a bowl. Add salt and olive oil. Reserve some of the beaten eggs and add the remaining, mix and knead into a stiff dough. Cover and set aside.
3. To make filling, heat olive oil in anon-stick pan. Add garlic and sauté till golden.
4. Add broccoli and mix well. Add salt, crushed peppercorns and Italian seasoning and mix well. Transfer in a bowl. Add cheese and mix well. Set aside.
5. To make sauce, heat butter in a non-stick pan. Add flour and sauté till lightly browned. Add milk and mix well, ensuring that there are no lumps. Cook till thick.
6. Heat sufficient water in a deep non-stick pan. Add salt and mix and bring to a boil.
7. Add salt and crushed peppercorns to the sauce and mix well.
8. Heat olive oil in another non-stick pan. Add garlic and sauté till golden. Add pureed tomatoes, mix and cook for 3-4 minutes.
9. Add chopped spinach and corn kernels, mix well and cook for 2 minutes. Add salt and mix well. Add Italian seasoning, crushed peppercorns and torn basil leaves and mix well.
10. Add white sauce and mix well. Remove from heat and set aside.
11. To make raviolis, dust the worktop with some flour. Place the dough on it and roll out into a thin sheet. Cut out roundels using a medium size cookie cutter.
12. Place some prepared filling on some of the roundels, brush the sides with the reserved beaten eggs, cover with remaining roundels, press and seal with a fork making a pattern.
13. Add some oil to the boiling water and place the prepared raviolis one by one in it. Blanch till done.
14. Heat the prepared sauce. Add the blanched raviolis and coat well lightly.
15. Serve hot garnished with a basil leaf.
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