Ravioles Voyageuses


2 min read

As I was asked in comments, here’s my recipe of the Traveller Ravioles. Why traveller? Because the raviole is composed of Mediterranean product and the sauce remind of Asia!

This recipe is fun and easy to do for anyone. I’m not a cook, I simple try with the product that I have and I use the time lock down has given me. With patience and love, the recipe makes itself.

Little precision, those ravioles are vegetarian. You can add meat if you want but they don’t really need it.

Only bad thing on the recipe is that I advise you to have a rolling mill for the ravioles dough. I tried with a rolling pin and believe me I had to work for almost an hour to be able to use the dough.

Last detail, this recipe is thought to be served for 4 people. Once again, this is not my job so the recipe needs to be read before you do it so you know where you go.

First step : Ravioles dough

We’ll need :

  • 300 g flour
  • 3 eggs
  • 1 cup olive oil
  • salt
  • 1 cup water
  • Some spinach
  • Some basil

Mix all the ingredients until you get a dough. On a floury table, knead the dough until you get a ball. Don’t hesitate to add water if it doesn’t stick enough of flour it it sticks too much to you hand. For me, cooking is a matter of feeling. You have the dough in your hand, so you know what to do.

When the ball is formed, let sit in the fridge for about an hour.

Once it has rested, the dough can be mixed with the spinach. On a floury table, start spreading the dough incorporating basil and spinach. Once this is done, you can put your dough in the rolling mill.

Après avoir reposé, la pâte peut être enfin être mélangée aux épinards. Sur une table farinée, commencez à étaler la pâte en y incorporant le basilic et les épinards petit à petit. Une fois les cette opération terminée, passez la pâte au laminoir pour qu’elle atteigne 5 millimètres d’épaisseur. 

Now you have to be creative and choose how you want your ravioles to be. I chose to cut them with a glass so they would be round.

Second step : ravioles stuffing

We’ll need :

  • 1 big sweet potato
  • 1 big eggplant
  • 1 big onion 
  • 2 garlic clove
  • 2 rosemary branch
  • 2 thym branch
  • 1 handfuls of parsley
  • 1 coffee spoon of concentrated tomato
  • 20 cl soy cream
  • Spices (curry, ginger, haz el hanout, depending on your taste)
  • Soy sauce
  • Salt, pepper

One small important precision, every « trash » that the vegetables, condiments or other will give you, keep them and put them in a casserole with water, leave to reduce.

Cook the sweet potato and eggplant cut half and salted in the oven for about 30 minutes, until they’re golden.

Until then, prepare a bowl with hot water, a little olive oil and let the concentrated tomato melt.

Cut the onion, let it cook with the herbs and the garlic in a big casserole. Let simmer until you get a sweet coloration and add the water and concentrated tomato.

When water has evaporated, add some water and soy sauce and turn down the heat. At this step, you should be able to take the flesh of the sweet potato and eggplant (don’t gorget to keep the peels and put them in the casserole for it). Continue to mow and reduce until you can mix them of with a robot so you get a smooth stuffing for your raviole.

Third step : sauce

Ingredients :

  • Leftovers from all the food I used in previous operations
  • Soy sauce
  • Salt, pepper
  • Spices as you like
  • 4 green asparagus

We see it in cooking show, a good meal isn’t one without a good sauce. That is why I decided to make a sauce for my ravioles. And to stay in a sustainable approach, I decided to use all the leftovers. Believe me, it’s a real treat.

You always have to taste! And then just have to change what you like or don’t like like. The you let it reduce when you do your stuffing. Add water if you need but not too much, you want to have a smooth texture and clear. Once it is reduced and tasted, use a skimmer to pick up the sauce and leave the rest.

In the same time and for the dressing, take your asparagus and keep the heads. Cut the rest into rounds. Cut the heads in its length and then cook everything until crunchy.

Step four : cooking the ravioles

Now you only have to fill you ravioles. Mine are rounds, so I fill them up, add a little piece of sheep cheese inside for a little surprise and I close them. As you see in the picture, I chose to close them on themselves with a fork. It keeps them from opening when they cook.

Once this is done, I put my ravioles in boiling salted water for about 10 minutes. Be careful, it is not because your raviole come up that they are cooked, wait a little longer than you would have so you basil, spinach and cheese melt enough to give their taste back.

Step five : dressing

Now you just have to take a plate, put some of the stuffing on the bottom and add 3 ravioles. Put some sauce around with some round asparagus. The heads go on top of the plate. For the rest, just be creative!

Step six : Bon appétit!

Hope you like this recipe. Let me know what you think and if you tried it. I might be able to help during the realisation of the ravioles!

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Stay tuned.



Want to read more? 

Here’s one of my article about what to do during quarantine : Killing Time Locking Down

Want to know about my next film project?

Here’s my article about my Docu-project : The Internal Change Happening Within and Outside of Us

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