Creamy Mushroom Ravioli Recipe In Mint Mayo Sauce
Ravioli is a type of dumpling composed of a filling veg or non veg and sealed between two layers of thin pasta dough. The corners are typically designed and is usually served either in broth or with a pasta sauce. Originated from Italian Cuisine, this stuffed pasta serves as an exotic menu for your brunch parties. Del Monte brings us an amazingly flavorful Mint Mayo that works not just as a dip but can also be used as a main flavoring ingredient to your pasta dish. Mushrooms sautéed and flavored with Del Monte Mint Mayo is stuffed to make some delectable ravioli which is then served with a cream mint mayo sauce.
Serve Creamy Mushroom Ravioli Recipe In Mint Mayo Sauce along with Pizza Margherita for a weekend night dinner or for your brunch parties.
30 M
30 M
60 M
4 Servings
Ingredients
-
For ravioli dough
- 1-1/2 cups All Purpose Flour (Maida)
- Salt , to taste
- 1 teaspoon Extra Virgin Olive Oil For ravioli filling
- 200 grams Button mushrooms
- 1 inch Ginger , grated
- 3 cloves Garlic , grated
- 1 tablespoon Extra Virgin Olive Oil
- 4 teaspoon Del Monte Mint Mayo
- 1 teaspoon Black pepper powder
- Salt , to taste
- 2 tablespoons Butter (Salted)
- 1/2 cup All Purpose Flour (Maida)
- 1 cup Milk
- 2 tablespoons Fresh cream
How to make Creamy Mushroom Ravioli Recipe In Mint Mayo Sauce
To begin making the Creamy Mushroom Ravioli Recipe In Mint Mayo Sauce recipe, heat 1 tablespoon olive oil in a pan and add chopped ginger and garlic and saute for a while.
Now add chopped mushroom and saute in high flames for 2 to 3 minutes. Turn off the gas before the mushroom starts leaving water.
Allow the sautéed mushroom to cool and then add 1-1/2 tablespoon mint mayo and black pepper powder and mix well. Set aside till we prepare the ravioli.
Take pasta sheet (one at a time) and place it on a dusted counter.
Cut into 2 inch rounds with a round cookie cutter or a glass rim and keep aside.
Heat 2 to 3 cup of water in a pan and start preparing the raviolis.
Take one circle, place 1 spoonful of mushroom mix in the centre.
Wet the sides of the circle with water and place another circle on top and gently press the sides to seal.
Make impression with a fork and keep aside. Similarly make more raviolis and keep aside.
Once the water starts boiling, carefully slide in the stuffed raviolis and boil for 5 to 6 minutes or till the pasta is cooked well.
To make the mint sauce, heat butter in a pan and once the butter starts to melt add flour and keep stirring till it becomes a roux.
Now add milk and keep stirring continuously and avoid forming lumps.
Cook for another 4 to 5 minutes by continuous stirring and till the sauce starts to become thick.
Add crushed black pepper and turn off the gas. Add in the delmonte mint mayo, some fresh cream and stir well.
Place the cooked raviolis in a deep serving plate and pour in the mint mayo white sauce all around the raviolis.
Garnish with some sautéed mushroom and coriander sprig. Serve hot!
Serve Creamy Mushroom Ravioli Recipe In Mint Mayo Sauce along with Pizza Margherita for a weekend night dinner or for your brunch parties.
