4. Place the raviolis on individual plates then top with the Béchamel sauce.
3. One cup at a time, slowly pour the milk into the roux while whisking continuously. Keep whisking until the sauce is smooth then bring to a boil. Stirring constantly, cook for 10 minutes. Remove the pan from the heat. Stir in the tomato paste, cumin, red chile powder and salt.
3. The ravioli can be rolled and formed using a pasta machine or made by hand. Lightly sprinkle flour over the work surface. Divide the dough into quarters. Roll out the dough until a 1/2-inch thick. Fold it in half and roll it out until it is thinner. Repeat folding and rolling until the dough is less than 1/8-inch thick. Cut it into 2-inch squares. Place about 1 teaspoon of the chicken mixture in the center of half of the squares. Using a pastry brush, paint the egg white along the edges of the squares with chicken. Place the remaining squares on top of the chicken. Seal the edges by pressing them together with a moistened fork. Let the ravioli dry for a few minutes before cooking them. Repeat this process with the remaining dough and chicken mixture.
4. Boil a large pot of salted water. Reduce the heat to low and carefully add the ravioli. Cook the ravioli for about 4 to 5 minutes, or until done. Drain.
1. Heat the milk in a saucepan until hot, not boiling.
2. In a large skillet, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the roux turns golden in color, about 6 to 7 minutes.
1. Place the flour and salt on top of a large work surface and pile it into a mound. Make a hole in the center then pour in the beaten eggs and water. Mix the ingredients together until it becomes a sticky ball of pasta dough. If it sticks to your fingers, add a bit more flour.
2. Spread some flour on the work surface. Knead the dough well until it is smooth and not sticky, about 10 minutes. Wrap the dough in a piece of plastic wrap and let it rest for 30 minutes.
3. Place the chicken mixture and cilantro in a food processor and pulse a few times. Add the melted butter and process until smooth.
2. Add the chicken, garam masala, coriander, cumin, red chile powder, salt and black pepper. Cook until the chicken is done and any liquid has evaporated. Adjust salt as needed. Let the chicken mixture cool completely.
2 Tbs oil
1 large red onion, chopped
1 large carrot, chopped
4 cloves garlic, chopped
1-inch piece ginger, chopped
2 green chiles, chopped
1 lb ground chicken
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala
1 tsp red chile powder
1 – 1 1/2 tsp salt
1/2 tsp ground black pepper
2 Tbs cilantro, finely chopped
5 Tbs butter, melted
4 cups all purpose flour, sifted, plus more for the work surface
2 tsp salt, plus more for the pot
4 eggs, lightly beaten
1/2 cup water
1 egg white
5 Tbs butter
4 Tbs all purpose flour
1 qt whole milk
5 Tbs tomato paste
1 tsp ground cumin
1/2 – 1 tsp red chile powder
2 teaspoons salt
1. Heat oil in a skillet over medium-low. Add the carrot and onion to the pan and fry in the spices. A few minutes later add the garlic, ginger and chile. Fry until tender.
Everyone loves a robust pasta dinner that is loaded with flavor and a variety of textures and colors. Nothing is better than homemade ravioli that are topped with a vibrant tomato sauce. In this recipe I fill my ravioli with a tasty blend of freshly ground chicken, vegetables and spices. Making the pasta for the raviolis is easy to do but it does take some time to make each individual dumpling. My daughter helped me make the raviolis so the task was finished in no time. The ravioli are topped with a delicious spicy tomato Béchamel sauce. I selected this sauce to complement the flavor of the pasta and chicken. Since the filling is subtlety flavored by the vegetables and spices, I wanted to pair it with a delicate sauce that would not overpower it but enhance it.