“Life is a combination of magic and pasta,” said Federico Fellini. Indeed, it’s what a true-blue pasta junkie like Chef. Anirban Dasgupta will have you believe..
A chef passionate about world cuisine, Anirban’s culinary styles vary from classical Indian to Italian and Mediterranean. Currently the Executive Chef at Hyatt Regency Pune, he has worked with Hilton and the Taj Hotels and Resorts for over a decade. We invited Chef. Anirban to share his secret to pillow soft gnocchi, delectable linguine and luscious ravioli.
Ingredients: Olive oil-100 ml, 150 gm pasta (boil it), 50 gms cottage cheese/paneer Cubes, 3 raw egg yolks.
Garnish: 100 gm Grated cheese, Chopped coriander (handful), Salt and Crushed Black pepper to taste
- Boil the pasta and toss with a little olive oil and set aside.
- Now mix the raw yolks, cheese, salt and crushed black pepper in a small bowl.
- Sautee paneer cubes with little olive oil in pan on medium heat until golden brown.
- Add a bit of vegetable stock, chopped coriander and the boiled pasta to the paneer and simmer before you turn off the gas.
- Add the egg yolk mixture and serve hot garnished with some grated Parmesan cheese.
Spinach and Ricotta Ravioli
For the dough: Sieved 500 gms Flour, Rava or Semolina 50 gm, 3 Raw Egg yolks and 3 whole eggs, 100 ml Olive oil.
The stuffing: 500 gm boiled spinach, 100 ml Olive oil, 2 gm Ricotta cheese, 5 gm Soft Butter, Grated Cheese cubes 2, Grated Nutmeg to taste, 3 Crushed Garlic pods, 1 Chopped Onion and salt, Crushed Black pepper to taste.
For sauce: 500 gm Peeled tomatoes, 50 ml Olive oil, 10 leaves of fresh basil, 10 pods of Crushed Garlic, 1 Bay leaf, salt, Crushed Black pepper to taste.
For the Ravioli Dough: Mix all the ingredients of pasta dough and make tight dough. Cover the dough in plastic film and rest for 1 hour
Sautee onion and garlic in butter till soft, add chopped blanched spinach.
Toss in the ricotta, parmesan, olive oil and nutmeg with seasoning.
Roll out pasta dough about 2mm thick, cut into circles. (or use a ravioli cutter)
Brush with egg yolk, place one tablespoon filling and cover with another circular pasta. Press down the sides to push out any extra air.
- Take a pan, add olive oil. Sautee onion and garlic. Then add crushed peeled tomatoes.
- Cook it for 20 minutes and then add seasoning and fresh basil
- Finally blanch the ravioli in salted boiling water and toss the pasta in the sauce. Add olive oil and Parmesan cheese.
- Serve hot garnished with grated parmesan and fresh basil.
Poached Ricotta Gnocchi
For Gnocchi: 150 gm Boiled Potatoes, 50 gm Sieved Refined flour, 3 Raw Egg yolks, 50 gm Grated Parmesan cheese, 200 Gm Ricotta cheese, Salt to taste.
For the Tomato Sauce: 500 gm Peeled tomatoes, 100 ml Olive oil, 5 leaves of fresh basil, 5 pods of Crushed Garlic, 1 Bay leaf, salt, Crushed Black pepper to taste.
For the White Sauce: 50 gm Unsalted Butter, 50 gm Sieved Flour, 400 ml full fat Milk, 1 diced onion, 1 bay leaf, 100 ml cream, Salt to taste and 500 gm Grated Parmesan cheese.
For tomato sauce-
Sautee onion and garlic in a pan with olive oil.
Toss in the crushed peeled tomatoes and cook for 30 minutes. Add the seasoning and fresh basil.
To make cream sauce-
Heat milk and cream with bay leaf, cloves and onion.
In a separate pan melt butter and then add flour. Sautee, it and add milk while stirring properly to avoid lumps.
To make Gnocchi:
Boil and mash the potatoes, add flour, Parmesan, egg yolk with salt and make a dough.
Make small gnocchi (small cylindrical shape) out of the dough and stuffed with ricotta cheese.
Blanch the gnocchi in boiling salted water till it starts floating on top. Place in chilled ice water before setting aside.
- Heat the white and red sauce in a large pan before you add in Parmesan.
- Toss in the pasta, olive oil and serve hot with grated Parmesan.
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