RAVIOLI RIVIERA: Fresh home-made pasta varieties to relish

Dr. Kaviraj Khialani

3 years ago

Italian cooking is one of the favourites of many of us and the very name of pasta and pizzas is so very inviting and mesmerizing. The basics of this universally accepted cuisine revolve around a few choices of ingredients that suit almost all of us and it starts from the varieties it has to offer – from vegetarian to poultry, meat, seafood, and even vegan in today’s times. Here is Ravioli- Riviera.

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The word pasta as it goes back into history was all handcrafted and the chefs have designed some really amazing creative pieces of art with shapes and sizes of pasta which today are on menu cards across the globe with everyone’s own little twist of taste and flavors modifying it to suit the need of every guest and foodie.

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To me, ravioli has been a very exciting experience since it is possible to stuff these two sheets of pasta sheets with almost anything you can think of as your most favourite to the unusual combinations as well come out really well when tried out with a little open mind and out of the box. The concept of a ravioli is to place a filling between two sheets of pasta and seal the edges, ensure they open during boiling or frying, and then they are tossed in a sauce or served with a dip when fried.

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Innovation with ravioli from my kitchen includes cheesy chicken tikka olive ravioli with creamy makhani sauce, palak aur soya ki ravioli tossed in a coriander peanut pesto sauce, shrimps cooked with butter garlic and dill leaves stuffed into a ravioli and then fried, served with a mayonnaise-based tangy desi cocktail dip and the list goes on and on.

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Here are a few of my all-time ravioli recipes to try out in your kitchens and enjoy the ravioli delicacies!