One of those things I invented as I cooked and OMG were the results amazing! It has Italian, Mediterranean, East Asian and Indian flairs all mixed in. I think I outfusioned myself with this one. :D
Spicy Hummus Ravioli in Mint Coconut Milk Sauce
For the Spicy Hummus:
Quick-soaked, drained and cooked Chickpeas
Toasted Sesame Seeds
Smoked Chipotle Tabasco Sauce
Asian Super Spicy Chilli Paste
Nutritional Yeast (if available)
Blend everything together adding a little water at a time until it reaches a creamy consistency. I determine ingredient quantities by the "taste and add and taste and add" method.
For the Whole Wheat Ravioli:
2 C Whole Wheat Flour
1/2 t Salt
3 t Oil
Mix the flour and salt together. Rub the oil into the flour. Add a little water at a time and knead well into an elastic-y dough. Cover and keep aside.
Bring a large pot of water to boil, add salt and let it continue to boil. Start preparing the ravioli on the side.
Pinch off large balls of dough and roll them out thin like tortillas/chapatis. Use a circular cookie cutter (or the edge of a steel tumbler) and cut out rounds. Take one circle and spoon a bit of the hummus into the centre, cover with a second circle. Carefully seal the edges. You can make little twists all around the side for extra safety.
Prepare all the ravioli and then put them into the boiling water gently. Cook for about 20 minutes on a medium flame. About 5 minutes into the cooking, stir carefully so that they don't stick together or break. Do this a few more times through the cooking process. And start preparing the sauce on the side as the Ravioli boils.
If a couple of the Ravioli's break during the boiling process try not to fret. I used the cooking water as a stock to make soup the next day. :)
For the Sauce:
Big bunch fresh Mint Leaves
Thick Coconut Milk (about 1 Cup)
Blend everything together into a creamy sauce consistency.
How to proceed:
Pour a bit of the sauce into a glass baking dish. Place the ravioli in layers and pour the sauce between each layer. And top it off with the rest of the sauce.
Bake in a regular oven at 200 C/ 400 F for about 40 minutes or in a microwave in the convection+micro mode for 20 minutes.
Serve hot, garnished with grated carrot.