Ravioli with parmesan cheese, tomato sauce and fresh basil
“Add handmade pasta and a sauce that ties it all together, and these little parcels make a pretty convincing case for switching up your usual order,” says chef Sachin Kadam, adding, “There is growing scope to move beyond conventional fillings and explore seasonal produce, regional ingredients and unexpected combinations. Pasta is great, but pasta with a delicious filling tucked inside? Now that’s a different story. These days, we’re digging into vegetarian stuffed pasta, where the fun lies in what’s inside. Think pumpkin-filled agnolotti, mushroom-stuffed tortellini and ravioli loaded with creamy cheese, fresh herbs and seasonal vegetables. chefs are getting more adventurous with their combinations While spinach and ricotta remain classics. Fillings such as smoked aubergine with ricotta and a hint of chilli, or roasted pumpkin with sage and toasted hazelnuts, can introduce contrasting flavours and textures to a traditional pasta format. Dayamani Singh, executive chef, adds, “For ravioli, one can experiment with the natural sweetness of roasted butternut squash, fresh herbs and Grana Padano cheese, all wrapped in delicate pasta. Paired with sage butter and blue cheese sauce and finished with roasted pumpkin seeds for added texture, the dish balances sweetness, creaminess and earthy flavours in every bite Ravioli: Think of these as Italian stuffed pockets, usually square or round, filled with cheese, spinach, pumpkin or mushrooms. Best enjoyed with a sauce that complements the filling.