Sweet basil ravioli with dried tomato stuffing

“I am a financier by profession, I have just finished my master’s degree and starting my career. Culinary has been an integral part of my life for 6 years now. I have always liked the process of preparing dishes. Since childhood I watched various culinary shows and while studying for a bachelor’s degree I started preparing desserts, this is where our relation started. This year, during pandemics, I had an opportunity for the first time and a little free time to further develop my culinary skills. At the same time, with my friends’ great desire, I started sharing my recipes on a small culinary blog - Katos.food.diary - here you will find a variety of dishes and desserts, which I share with my subscribers with all my heart.” - Kato Lasareishvili

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Kato Lasareishvili

Ingredients

Portions :

pepper flakes

0.5 a pinch

sweet basil leaves

2 piece

Butter

5 gram

Garlic

1 clove

crème

125 milliliter

Sulguni

22.5 gram

pepper

0.5 a pinch

nutmeg

0.5 a pinch

basil

12.5 gram

water

1 table spoon

Egg

1 piece

highest quality flour

95 gram

Olive oil

0.5 teaspoon

Salt

0.25 teaspoon

sun dried tomatoes

72.5 gram

dried tomato oil

0.5 teaspoon

Cream cheese

40 gram

Sulguni

12.5 gram

step

To prepare the dough you will need: 25 grams - sweet basil, 2 tbsp - water 1 – egg, 190 grams - top quality flour, 1 tsp - olive oil, ¼ tsp - salt

step

Put sweet basil, water and oil in the chopper, crush it with 2-3-pulsation. Add eggs and mix well, finally add flour and salt. You will get a uniform firm dough. Place on a floured surface and knead by hand for a few minutes. Cover with plastic wrap and let the dough rest at a room temperature for 1 hour.

step

For the stuffing you will need: 145 grams - dried tomatoes, 1 tsp - dried tomato oil, 80 grams - cream-cheese, 25 grams – Sulguni cheese, 1 pinch of salt, 1 pinch of pepper flakes, 3-4 sweet basil leaves. Chop all the ingredients until you get a uniform mass.

step

Roll out the paste dough and place about 1 tsp of stuffing separately from each other. Close with the dough and cut into desired shape. You will get 18-20 pieces of ravioli with this amount of dough. Boil water, add salt and cook ravioli for 3-4 minutes.

step

To prepare the sauce, heat a pan, add 10 g butter and 2 cloves of garlic. Add 250 ml of cream as soon as it gets golden brown, add 45 g Sulguni, and spices in a few minutes, and stir until a uniform mass is obtained.

Serve

Pour the sauce into a deep plate, put ravioli on top, add finely chopped pistachio and basil leaves. Enjoy!

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