Ingredients:-
Olive Oil – 100 ml
Garlic Clove – 5, chopped
Onions – 80 gms, chopped
Thyme – 20 gms
Vegetable Stock – 100 ml
Cream – 250 ml
Salt and Pepper – to taste
Parmesan Cheese – 100 gms, grated
THE PASTA DOUGH
Flour – 1kg
Salt – 10 gms
Pepper – 10 gms
Eggs – 11 Nos
THE FILLING
Olive Oil – 50 ml
Garlic Cloves – 3, finely chopped
Onion – 50 gms, finely chopped
Apples – 750 gms, finely chopped
Walnuts – 150 gms, chopped
Thyme – 20 gms
Water – 250 ML
Method:-
- To make the pasta dough, combine flour, salt and pepper in a medium sized bowl. Make a well in the centre, add 250ML of Water and make a stiff dough. Once it is mixed well, move it to a smooth surface and knead for 5-7 minutes. Cover with a wet cloth.
- In the meanwhile, make the filling. Pour olive oil into a hot pan, add in the chopped garlic and onion and sauté for 3-4 minutes. Once they are light brown, add in the apple and cook for 10-15 minutes, till the apples start to caramelise. Add the walnuts, thyme and pepper. Once the apples look cooked, add the seasoning and remove from fire. Transfer to a bowl and leave to cool.
- To make the Ravioli, using a Pasta Machine, roll out the dough to your desired thickness (less than 1mm). Lay one Pasta sheet folded onto Ravioli Attachment. Add your filling on the sheet and turn the handle to ensure adequate and equal quantity of filling in each Ravioli.
- Once you have placed the filling, apply dry flour on each Ravioli square to avoid sticking. The Ravioli is ready to boil.
- In a pot, boil some water for the Ravioli and cook it in boiling water for 4-5 minutes. Once the Ravioli is cooked it will rise to the surface. While the water boils, pour Olive Oil in a hot pan, add in the garlic and onions and sauté till golden brown. Add in the thyme and vegetable stock and cook for a further 2-3 minutes. Pour in cream and stir well. Now add the cooked Ravioli to the cream mixture. Cook till the cream thickens a bit. Add in the cheese and then season it. Serve with a spring of thyme.
