Recipe from chef Veselin Kalev homemade ravioli
The culinary creations of chef Kalev continue to tempt us and inspire us to make our dinner at home a bit more special. Today he has prepared for us a delicious recipe for homemade ravioli with pears, chili, spinach, dried cherry tomatoes and walnuts in blue cheese sauce. Roll your sleeves up and let's get cooking! Below are the ingredients you will need.
For the ravioli dough:
- 400g Flour
- 4 Egg yolks
- 1 Egg
- 3 tbsp. Olive oil
- Salt
Mix all ingredients until you have a dough. Leave the dough to rest for 30 min at room temperature.
Roll the dough very thinly and cut circles using a ring.
Once you have the filling ready (see below), put it in the middle and wet the ends with cold water.
Cover the filling with another sheet and press the edges together. Be careful not to leave any air inside.
Boil the ravioli for about 2 mins.
For the filling:
- 1 Pear
- 1 Fresh Chili
- Around 15g baby spinach
- Salt
- Black pepper
- Semolina
Peel and cut the pear and saute in olive oil with the chili.
Add the slices spinach and a bit of semolina.
Flavour with salt and bit of pepper.
For the sauce:
- 100ml Vegetable stock
- 100ml Cream
- 100g Blue cheese
- Walnuts
Dried cherry tomatoes for decoration
Boil the stock and add the blue cheese.
Mix until the cheese has melted and add the cream.
Leave at low heat for 1-2 more minutes and add the boiled ravioli.
Bake the walnuts for 7-8 min at 170 C add serve on top of your ravioli.
The presentation is open to your imagination.
Try at home and enjoy!
Top chef in some of Europe's best restaurants, with rich experience in restaurants with one and two Michelin stars, chef Veselin Kalev is the head chef of hotel Rila.
You will discover his innovative approach in his unique signature dishes, where the local seasonal products are in the spotlight, well combined with the trendies culinary techniques.
