Garlic Basil Ravioli with Alfredo Sauce

by Tarla Dalal

add to my cookbook add to shopping list

Added to 158 cookbooks This recipe has been viewed 49327 times

Ravioli - a pillow shaped pasta, popular in several Italian regions - is usually made with a stuffing of spinach and cheese. Alfredo's was a popular restaurant in Rome, where the chef's fresh pasta was served with a cheese and cream sauce. This sauce from Alfredo's served over pasta has become known as Alfredo sauce. This recipe of ravioli uses refreshing green garlic and basil flavoured pasta dough filled with tomatoes, tossed with Alfredo sauce. You can also serve this ravioli tossed in butter and topped with parmesan cheese. To prevent ravioli from losing its shape and filling, do not overcook it. Drain the tomatoes completely before stuffing them to prevent the ravioli from getting soggy.

Add your private note

Garlic Basil Ravioli with Alfredo Sauce recipe - How to make Garlic Basil Ravioli with Alfredo Sauce

Tags

Preparation time : 30 mins. Cooking time: 25 mins. Total Time: 55 mins 4Serves 4.
Show me for servings

Ingredients

For the ravioli
1 cup plain flour (maida)
2 tbsp fresh green garlic (hara lehsun), chopped
2 tbsp fresh basil, chopped
4 tbsp olive oil or oil
salt to taste
1 tsp salt and 1 tablespoon oil for cooking the pasta

For the filling
2 blanched , deseeded and finely chopped tomatoes
salt to taste

For the Alfredo sauce
1 tbsp plain flour (maida)
2 tbsp butter
2 cups milk
1 tbsp white wine
1/4 cup grated processed cheese
salt to taste

Method

For the ravioli

Sieve the flour and salt. Add the fresh green garlic, basil and olive oil.
Knead into a smooth but firm dough adding a little cold water if necessary.
Cover the dough with a wet muslin cloth and allow to rest for about 15 minutes.
Divide the dough into two portions and roll out each portion as thinly as possible without breaking the sheet.
Brush one sheet with cold water and place the chopped tomatoes in little heaps (using a teaspoon) on it at regular intervals.
Cover with the second sheet of pasta and press around each mound of filling.
Cut with a small cookie cutter or knife into squares of 36 mm. X 36 mm. (11/2" X 11/2") and keep aside.
Boil plenty of water in a large saucepan with 1 teaspoon of salt and 1 tablespoon of oil added to it. Drop the ravioli in it piece by piece into it, a few pieces at a time and cook for 3 minutes.
Drain the ravioli and transfer into a bowl of fcold water to refresh it.
Drain again and keep aside.

For the Alfredo sauce

Heat the butter in a saucepan, add the flour and sauté for 1 minute.
Gradually, pour the milk into it stirring continuously taking care to see that no lumps form. Bring to a boil.
Add the white wine, cheese and salt, mix well and keep aside.

How to proceed