STUFFED RAVIOLI ( Olive oil, garlic, oregano, parmesan cheese)
Chef Rajan Rajani, Executive Chef, Hotel Sahara Star

Ingredients for Ravioli Filling
Pumpkin -600gm
Shallots – 5-6
Garlic cloves -3-4
Olive oil – 1tbsp
Salt – To taste
Pepper – To taste
Walnut -60gm
Parmesan Cheese-100 gm.
Oregano – A sprig

Ingredients for Ravioli Dough
All-Purpose Flour – 250gms
Egg yolk -8 no’s
Whole Egg – 1 no’s
Olive Oil –20gm
Salt – 25gm

Method:

1. Place the pasta dough ingredients in a bowl and knead the dough until it gets smooth .Wrap in plastic wrap and refrigerate for at least 1 hrs.

2. Preheat the oven to 200C and cut the pumpkin into small cubes coat in salt, pepper and 1 tbsp olive oil and bake for 40 minutes.

3. After cooling down the pumpkin make it fine chop Add crushed walnut, parmesan cheese , salt ,pepper .stir well to combine .

4. When dough is ready Cut into 8 pieces. Each Piece will be a layer of ravioli dough.

5. putabout ½ tbsp. of filling into each ravioli. Press the edges together to prevent them from opening 

6. Make the sauce in a pan. Heat up some olive oil & sauté the finely chopped garlic for 2 minutes. Add cream and bring to boil  while stirring Add salt and pepper to taste . Simmer on low heat for about 5 mins to reduce. Add parmesan cheese also. 

7. Meanwhile cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to surface, meaning they are cooked.

8. Transfer into the sauce pan and add the fresh oregano leaves and stir to coat the ravioli.

9. serve immediately sprinkled with parmesan cheese and chopped walnuts

CHEESE TORTELLINI (Olive oil, garlic, basil , tomato & peppers)

Ingredients for Ravioli Filling
Parmesan Cheese-50 gm
Ricotta chesse -100gm
Halloumi  cheese -50gm
Salt – To taste
Pepper – To taste
Basil – 3/4 leaves

Ingredients for Ravioli Dough
All Purpose Flour – 250gms
Egg yolk -8 no’s
Whole Egg – 1 no’s
Olive Oil – 20gm
Salt – 25gm

Method:

1. Place the pasta dough ingredients in a bowl and knead the dough until it gets smooth .Wrap in plastic wrap and refrigerate for at least 1 hrs.

2. Mix together all the ingredients well and fill the tortellini.

3. When dough is ready Cut into 8 pieces. Each Piece will be a layer of ravioli dough.

4. put about ½ tbsp. of filling into each ravioli. Press the edges together to prevent them from opening 

5.Make the sauce in a pan. Heat up some olive oil & sauté the finely chopped garlic for 2 minutes.

Add cherry tomato and peppers sautee well until cook   while stirring Add salt and pepper to taste . Simmer on low heat for about 5 mins to reduce.

6. Meanwhile cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to surface, meaning they are cooked.

7. Transfer into the sauce pan and add the fresh basil leaves and stir to coat the ravioli.

8. serve immediately sprinkled with parmesan cheese  and crispy basil leaves.
CORNITOS RECIPE

                         CORNITOS RECIPE- AZAADI KE FLAVOURS NACHOS

Ingredients 

• Cornitos Nachos Melange  1pkt
• Carrot julienne                                                                                          1pcs
• Cucumber julienne                                                                                   1pcs
• Chopped Garlic                                                                                        7-8 cloves
• Chopped Ginger                                                                                         20gm
• Chopped red chili                                                                                      8-10
• Super fine Sugar                                                                                         20gm
• Lemon Juice                                                                                                 4tbsp
• Mint Leaves                                                                                                 a few
• Spring Onion                                                                                               50gm
• Coriander                                                                                                      1bunch
• Iceberg Lettuce                                                                                          1bunch
• Pomegranate                                                                                              10gm

Recipe

1. Wash and peel, carrot and cucumber cut into fine julienne.
2. Wash and clean the iceberg and shred into long thin strip, give ice-bath to ice-berg.

1. FOR MARINATION

• Squeeze the lemon into a large bowl, add ginger, garlic, chopped chill, some salt, some sugar and mix it together, dressing is prepared

• Take another mixing bowl, hand break the lettuce, then add the julienne carrot and cucumber, then springs onion, then fresh coriander and mint
• Add prepared dressing over the veggies, keep it aside for 15min so that veggies extract the flavour of marination. 

2. FOR PLATING

• Take out the mélange nachos over a platter, place a spoon full of stuffing over the mélange nachos add few pomegranates over it, and repeat the same process with rest of the nachos.