Student who is selected for the Chef of the day is Mr.ANAND (BCT&CA 2ND SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
INGREDIENTS:
- 450 gms Chicken breast
- 150 gms Spinach, shredded
- 45 gms Butter
- 120 ml Chicken broth
- 120 gms Ricotta cheese
- 75 gms Parmesan cheese
- 25 ml White wine
- 500 gms Glutinous wheat flour
- 3 nos Eggs
- 350 gms Plum tomatoes, or canned tomato sauce
- 120 ml Olive oil
- 5 gms Italian dried herbs
- 5 nos Garlic cloves, minced
- 50 gms Onion
- 8 gms Kosher salt
- 12 gms Black pepper crushed
- 250 gms Fresh basil leaves
Method:
1. Mix glutinous wheat flour with 3 egg yolks, pinch of salt and 75 ml warm water till it forms
tight dough. Refrigerate covered. Keep the egg white aside.
2. Chop the onions, garlic and spinach and keep them aside. Julianne the chicken breast and keep
aside.
3. Heat pan and add olive oil and butter.
4. Add the chopped onions, garlic and sauté for few minutes. Add shredded chicken breast and add
the salt, pepper powder, shredded spinach, and chopped basil leaves. Sauté for few minutes and
chicken is well cooked. Add the chicken broth spooning from time to time till the chicken is
cooked. Add the shredded chicken and sweat well.
5. Add the white wine and reduce till the mixture is semi dry. Now add the grated ricotta cheese and
keep the mixture aside to cool.
6. Take the dough out of fridge and bring it to room temperature.
7. Partition the dough into 16 equal parts.
8. Roll one dough into a long rectangular sheet, approx. 1 feet by 3 inches in length.
9. Repeat the same till all the dough gets into the same shape. Store them under damp cloth.
10. Place one sheet on the table.Spoon around 10 gms of the chicken filling in the middle of the
dough such that at equial distance, you will get round 8 ravioli fillings.
11. Beat the egg and a spoonful of water together. Brush over the dough sheet and cover the ravioli
with another sheet.
12. Press the edges around the filling, making sure it’s well sealed.
13. Using a serrated knife or a pizza roller cutter, cut the ravioli into small squares.
14. Repeat this process until all the ravioli are prepared.
15. Heat water with salt and around 5 ml olive oil.
16. Blanch the ravioli gently till they are al’ Dante.
17. Lift the ravioli and dunk it into cold bath to stop the cooking process. Store it well.
18. Blanch the tomatoes and add the tomatoes to a food processor and pulse until smooth.
19. Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion
and cook, stirring occasionally, until softened, but not browned, about 3 minutes. Add the garlic
and cook, stirring constantly, until aromatic, about 30 seconds.
20. Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low,
cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil. Add the
parmesan cheese and blend in well.
21. Add the ravioli to the pomodoro sauce and stir to coat.
22. Spoon the ravioli onto the serving plate and garnish with more basil and grated parmesan
cheese.