For the Sahara Group, headed by Saharasri Subrata Roy, the concept of India has always been sacrosanct. While people send out greeting cards for various festivals and special occasions, receiving an Independence Day card from them has been an unmistakable event year after year. The large card depicts our country as a Goddess with full splendour and glory.
It is heartening to see that despite the troubles the Group and its mentor and its mentor are facing, their faith in the spirit of India hasn’t wavered a bit. For, this time, Hotel Sahara Star has introduced a tricolour recipe to mark the momentous day for every Indian, August 15.
Try and savour the recipe for its taste and its spirit…
STUFFED RAVIOLI
Ingredients for Ravioli Filling
Pumpkin – 600gm
Shallots – 5-6
Garlic cloves – 3-4
Olive oil – 1 tbsp
Salt – To taste
Pepper – To taste
Walnut -60gm
Parmesan Cheese-100 gm
Oregano – A sprig
Ingredients for the Ravioli Dough
All Purpose Flour – 250gms
Egg yolk -8 Nos
Whole Egg -1 No
Olive Oil – 20gm
Salt – 25gm
Method:
- 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 hour.
- Preheat the oven to 200-degree C.Cut the pumpkin into small cubes, coat in salt, pepper and 1 tbsp olive oil and bake for 40 minutes.
- After cooling down the pumpkin, finely chop it. To it, add crushed walnuts, parmesan cheese, salt and pepper. Stir well to combine.
- When the dough is ready,cut into 8 equal pieces. Each piece will be a layer of the ravioli.
- Put about ½ tbsp of the filling into each ravioli. Press the edges together to prevent them from opening.
- Make the sauce in a pan. Heat up some olive oil and sauté the finely chopped garlic for 2 minutes.Add cream and bring to boil, while stirring continuously. Add salt and pepper to taste. Simmer on low heat for about 5 minutes to reduce. Add parmesan cheese also at this stage.
- Meanwhile, cook the ravioli in boiling salted water. It takes about 3 minutes for them to float to the surface, which means they are cooked.
- Transfer into the saucepan, add the fresh oregano leaves and stir to coat the ravioli.
- Serve immediately sprinkled with parmesan cheese and chopped walnut.
