22 December 2012,00:47 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour 10 minutes

Cooking Time :
45 minutes

Preparation Method :

  • To make pasta: Sift flour and salt onto a board. Make a well in the centre of the flour. In a bowl, whisk together eggs, oil and water.
  • Add egg mixture gradually to flour, working in with hand until mixture forms a ball. Knead on a lightly floured surface for 5 minutes or until smooth and elastic.
  • Place dough in a lightly oiled bowl. Cover with plastic wrap. Allow to stand for 30 minutes.
  • To make Filling: Place all ingredients in a food processor. Process until finely chopped. Set aside.
  • To make Tomato Sauce : Heat oil in a medium pan. Add onion and garlic and stir over low heat until onion is tender.
  • Increase heat, add undrained, crushed tomatoes, basil, herbs, salt and pepper; stir. Bring to the boil. Reduce heat and simmer for 20 minutes. Remove from heat.
  • Roll out half the pasta dough until 1 mm thick. Cut with a knife or fluted pastry cutter into 10 cm strips. Place teaspoons of filling at 5 cm intervals down one side of each strip. Whisk together extra egg yolk and water.
  • Brush along one side of dough and between filling. Fold dough over filling to meet the other side. Repeat with remaining filling and dough.
  • Press edges of dough together firmly to seal. Cut between the mounds of filling with a knife or a fluted pastry cutter.
  • Cook ravioli in batches in a large pan of rapidly boiling water for 10- 12 minutes each batch.
  • Reheat Tomato Sauce in a large pan. Add cooked ravioli and toss well until sauce is evenly distributed. Simmer, stirring, for about 5 minutes. Garnish with sprigs of fresh herbs, if desired.



  • 400 grams plain flour 
  • Pinch salt
  • 3 eggs
  • 1 tablespoon Cooking oil
  • 1 tablespoon water 
  • 1 egg yolk, extra 
  • ¼ cup water, extra


  • 125 grams chicken mince
  • 75 grams ricotta or cottage cheese
  • 60 grams chicken livers, trimmed and chopped 
  • 30 grams prosciutto, chopped
  • 1 slice salami, chopped
  • 2 tablespoons freshly grated parmesan cheese 
  • 1 egg, beaten 
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, crushed 
  • ¼ teaspoon mixed spice 
  • Salt and freshly ground black pepper, to taste

Tomato Sauce

  • 2 tablespoons Cooking oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed 
  • 850 grams cans tomatoes 
  • 50 grams chopped fresh basil 
  • ½ teaspoon mixed herbs 
  • Salt and freshly ground black pepper, to taste

2 comments for “Ravioli”

  • Renu Bera
    Posted 28 February 2013 at 20:59:59

    HI shef,

  • Renu Bera
    Posted 28 February 2013 at 21:01:37

    Hi Shef, Thanx for the above recipe. It's really very delicious. could you please send this recipe to my mail id. Thanx once again

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