Had some leftover ribs and beef and decided to finish them for next day lunch. Thinking what carbs to go with it and decided to make some creamcheese ravioli!
This is my first time making so the night before I was trying to decide what sauce, and what filling should I use. Finally decided on creamcheese filing and pair with the leftover stew!
Had a short video of how easy it is too wrap n make them at home!
I even did a quick tom yum soup for my portion!! So spicy n tangy with the creamcheese!!
A dear friend shared a baked version ravioli to me! So i wrapped some with prawns to have it like an appetizer!! So yummy!!
This recipe is so easy to work with! I think we can have fresh pasta as and when we want. With or without filling and it will be so fun for the kids to try making them in the own special shapes too! ❤️
Hope you will enjoy this recipe as much as I do! Uncooked ravioli can be freeze for up to 2 weeks too!
Pasta Dough (recipe from cookidoo)
- 200 g plain flour, plus extra for dusting
- 2 eggs (53-63 g each)
- 1tsp pumpkin powder
- 1 tbsp extra virgin olive oil
- Filling:
- 100g creamcheese mixed with basil flakes, pinch of truffle salt, soften
- 6 prawns
1) Knead above with a mixer til it forms a dough and rest for 15mins (dough will be slightly crumbly)
2) Roll dough out and cut into rectangular strips then spoon 1 tsp of filling and put at 1 side of the pasta strips
3) Use fork to press down and form a square ravioli, repeat til all is finished
4) Boil in hot water + pinch of salt til ravioli is cooked (approx 3-5mins depending on size), drain and set aside
5) Put on serving plate and serve warm
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