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Cooking with Lounge | Cheesy tomato ravioli

Cooking with Lounge | Cheesy tomato ravioli
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First Published: Sun, Oct 31 2010. 08 37 PM IST
Updated: Sun, Oct 31 2010. 08 37 PM IST
Stuffed tomato ravioli
Serves 2
Ingredients
8 lasagne sheets
125g ricotta cheese
1 large aubergine (cut into small cubes)
2 tbsp olive oil
1 tsp garlic, chopped
4-5 fresh mint leaves
5-6 toasted almonds, chopped
1 tsp garlic, finely chopped
1 tbsp finely chopped onions
50ml cream
10g Gouda cheese (grated)
30g Parmesan cheese
10g Edam cheese
1 tbsp soft butter
Salt and pepper to taste
Tomato chutney
1 tbsp olive oil
3 small tomatoes (chopped)
1 red chilli, thinly sliced
1/2 onion (small), chopped
1/2 a garlic clove, minced
100g sugar (grain)
1/2 tbsp paprika powder
1/2 tsp cloves, crushed
Salt and pepper to taste
Method
Heat the olive oil in a non-stick pan. Sauté the aubergines in the oil. To the same pan, add ricotta cheese, almonds, mint leaves, salt and pepper. Cook for about 5 minutes. Keep aside to cool.
For the chutney, sauté onion and garlic in a fresh pan. Add the cloves and tomatoes to it. Cook for few minutes. Add the paprika, red chillies, salt and sugar. Add some water and let it simmer for about 20 minutes and keep aside.
Brush a lasagne sheet with water and place the aubergine filling using a big mould. Cover with another lasagne sheet and press the sides neatly to remove the air gaps between stuffing and pasta sheet. Seal the sides using the back of a fork and trim the sides. Repeat the procedure till all four pieces are done.
Blanch them in boiling water (salted) for 3-4 minutes.
In a fresh pan, heat the cream. Add Edam, Cheddar and Parmesan cheeses and toss the blanched pasta. Finish with soft butter.
Serve two raviolis per portion with spicy tomato chutney.
A meal for two at Fresc Co costs Rs1,200 (plus taxes). To book a table, contact 78 , Janpath, New Delhi (9313652176), or Third floor, Ambience Mall, Gurgaon (9313652175).
varuni.k@livemint.com
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First Published: Sun, Oct 31 2010. 08 37 PM IST