Ricotta And Vanilla Ravioli With Orange Mint Dipping Sauce Recipes

Steps:

• Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 4 tablespoons of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
• While the dough is resting, make the filling. Heat the remaining ghee in a medium skillet and add 3/4 cup of the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add 1 tablespoon of the ginger, 1 tablespoon of the garlic, 1 of the chiles, coriander, garam masala, cumin seeds, turmeric, and cinnamon and cook until the spices are fragrant, about 2 minutes. Add the meat, 1 1/4 teaspoons of the remaining salt, 1/8 teaspoon of pepper and 1/4 cup hot water, cover and cook, stirring occasionally, until the meat is very tender and the water has been absorbed, about 25 minutes. Add 3 tablespoons of the cilantro and set aside to cool completely.
• While the filling is cooking, make the dipping sauce by combining the mint, remaining cilantro, remaining chopped onion, remaining ginger, remaining 1/4 teaspoon garlic, remaining green chiles, remaining 1/4 teaspoon of salt, sugar, lemon juice, and 3 to 4 tablespoons water in the bowl of a processor and process until a fine, smooth puree is formed. (Stop to scrape down the sides of the bowl as necessary.) Set aside, refrigerated, until ready to serve the samosas. (Taste and season with additional salt and sugar, to taste, if necessary.)
• Divide the samosa dough into 10 portions and roll each piece of dough into a ball. On a lightly floured surface, use a rolling pin to roll each ball of dough into a circle about 5 inches in diameter (use a small bowl or the rim of a saucer and a sharp paring knife to trim the edges of the dough to form neat circles.) Cut each circle in half. Lightly moisten half of the straight edge of each half circle then bring the edges together to form a cone shape and press together to seal. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and push downward to compress the filling. Moisten the top edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
• When you are ready to fry the samosas, heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, 4 to 5 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed - make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the fresh mint dippng sauce and/or your favorite chutney.

Steps:

• Put flour and salt in a large bowl. Add yolks, and use a fork to mix them into the flour. Turn dough out onto a floured surface, and knead for about 8 minutes or until dough is smooth. If dough seems sticky, add up to 2 tablespoons more flour. Knead dough a few times by hand to form an elastic ball, wrap it in plastic, and let rest for a half-hour.
• Stir together all ingredients for filling.
• Set up a pasta roller, and spread a large work surface with kitchen towels. Divide dough in thirds, and pass each through widest setting twice. Reduce roller width one setting, and again run each piece of dough through twice. Continue through each setting until all three pieces of dough have gone through rollers at narrowest setting (No. 7 on most pasta machines). As you work lay sheets of pasta on towels, covering them with more towels to keep them moist.
• To fill ravioli, place a teaspoonful of filling at 1 1/2-inch intervals about 1 inch from edge of one length of dough. Dip a pastry brush in water, and brush dough around filling, moistening all the way to edges. Fold dough lengthwise over filling, and press around each scoop, pushing out any air and sealing ravioli. Use a crimped pasta wheel cutter (or press down with blade of a serrated knife) to slice through dough halfway between each scoop of filling, then trim edges to create 2-inch squares. Press edges to seal completely. Dust finished ravioli with semolina or cornmeal. Cover with a kitchen towel and refrigerate for up to 1 day if not using immediately.
• For sauce, melt butter in a large skillet with lemon zest and salt and pepper to taste.
• To cook ravioli, bring a large pot of salted water to a boil. Add ravioli and cook just until very al dente, about 2 to 3 minutes. Use a slotted spoon or skimmer to scoop ravioli into a colander. Measure 2/3 cup pasta cooking water and gradually whisk it into butter sauce until it is smooth and creamy. Add ravioli, toss to coat with sauce, and simmer for 1 minute. Serve immediately, passing more Parmesan cheese at the table.