Try out my fusion dessert during this festive season and amaze your family and guests !! Usually when one think of ravioli , mind goes straight to a main course with pasta made with a delicious savory filling, but there is also a sweet version with a finger-licking fillings . This variant of sweet ravioli is especially typical of the cuisine of Central Italy and it is actually known by many international culinary enthusiasts.
These Italian deep fried stuffed pasta pockets are made in just the same way as normal pasta, then I pour over amazing Indian dessert runny rabdi to give a fusion look and taste. You can use brilliant fresh cherries or berries, lovely jam or a fruit puree for filling. You have to try this !!
It's an usual thing to find great pasta everywhere nowadays, but might not yet have tried sweet pasta for dessert ! Sweet Ravioli stuffed with mawa / paneer and dry fruits, fried and served with Radbi is something unique to present and taste heavenly to eat. Sweet ravioli is very close to our popular Indian dessert gujia and karanji. I didn't use eggs in ravioli to keep it pure vegetarian. These looks Royal when served with garnishing.
INGREDIENTS:
For Ravioli :
11/2 cups all purpose flour1/2 cup beetroot powder or beetroot juicePinch of salt2 eggs (optional)Oil for deep frying
For the filling:250 grams fresh paneer (cottage cheese ) /mawa2 tablespoons -mixed nuts (almond, cashew, dates, raisins)chopped3-4 tablespoons sugar
For Rabdi:
2 litres whole fat milk1/4 cup sugarFew strands of Saffron
For garnishing:Almond flakes and silver leaf for garnishing
Method for Ravioli :
Mix all the ingredients for the filling in a bowl and keep aside.
Mix all purpose flour, salt and beetroot powder or beetroot juice. If you are using puree than don't add water. Knead it for few minutes. Dough should be hard like roti dough. Add little water if needed . Cover it and keep aside for 10-15 minutes.
Dust the platform with flour and place dough. Now make pasta sheet out of this dough with help of roller pin. Cut into desired shape. Spoon one tablespoon of filling in one sheet with two finger gap. Using a wet brush around the filling. Place the other sheet on this and press around the filling and make sure that the sheets are attached to each other leaving no gaps . Stick sheets tightly and close to the filling. Press the sides with the help of fork.
Heat oil in a skillet and once it is hot, low the flame and add each ravioli and deep fry it. Drain the excess oil and keep it aside.
Method for Rabdi :
In a skillet or a heavy bottom pan, pour the milk into it and bring it to a boil. Once the milk has boiled, reduce the flame. Meanwhile a layer of cream will start forming on top.
Using a spoon keep pushing the cream to one side of the skillet. Keep pushing the cream and collect it. Add sugar according to your taste and saffron now. Stir the milk continuously till you get thick like condensed milk consistency.
Switch of the flame and let the rabdi cool and refrigerate it .
Serve fried ravioli with Rabdi, garnish it with almond flakes and silver leaf to give it a royal look. You can use dry rose petals too.
