Rasta Ravioli filled with chicken, in 3 colors! ⋆ SOULFOOD.nl

Share this recipe:

Do you know what day it is today? It's the “World Day of Cultural Diversity”… the day of cultural diversity! In honor of that, I made this special rasta ravioli. A little bit of Italy and a little bit of Caribbean – just the way it is at home!

Most of you already know: my wife is Italian. And I'm from Curaçao, so it's often nice fusion cooking with us. Sicilian cannoli with the filling of the Antillean bolo di cashupete, or a delicious jerk chicken pizza for example.

In this recipe I combine traditional Italian egg pasta with a filling that resembles that of the Antillean pastechi di galiña… with fluffed chicken. And believe that it is delicious! The pasta is colored in the rasta colors 'red, gold and green'. I do that with beet and spinach powder. Of course you don't have to, but it does look very nice!

You can make about 4 portions of 'rasta ravioli' from this recipe.

Video of the rasta ravioli

In this video you can see in a (very!) short how the ravioli are made:

Ingredients:

For the pasta

100 gr semolina*
300 gr wheat flour
4 eggs
1 tsp beet powder
2 tsp spinach powder
1 tsp turmeric
2 tsp salt (for cooking)

* Semola is fine durum wheat semolina. Available
at the supermarket and indispensable for hearty pasta!

For the filling

300 gr chicken thigh fillet
2 tbsp olive oil
1 tl paprika
½ tsp garlic powder
Salt and pepper to taste
1 onion, chopped
2 cloves of garlic, pressed
1 red bell pepper, diced very small
300 ml tomato pulp (polpa di pomodoro)
1 tbsp dark soy sauce
Optional: ½ finely chopped Madame Jeanette pepper

And further…

50 gr butter
1 tbsp olive oil

rasta ravioli filled with chicken, in three colors

Preparation Rasta Ravioli

Start making the filling. To do this, cut the chicken thigh fillet into cubes and mix it with the oil, paprika, garlic powder and salt and pepper to taste. Rub the spices well into the chicken, then heat in a skillet over high heat until the outside sears.

Meanwhile, finely chop the onion, garlic and bell pepper. Lower the heat and add these vegetables to the chicken in the pan. Now add the tomato pulp, soy sauce and possibly the hot pepper and put the lid on the pan. Let the chicken simmer for about 45 minutes. Then turn off the heat and fluff the chicken. This is best done with two forks or with a potato masher.

Meanwhile, make the pasta. Mix the semola, wheat flour and eggs into a firm dough. Is the dough too sticky? Then add some extra flour. Knead the dough well and let it rest for a while. Then divide it into 3 parts.

Mix the spinach powder into one piece of dough so that the dough turns green. Mix the beetroot powder through the second piece, so that the dough turns red. Color the third piece of dough with turmeric.

Then roll out the dough very thin. You can do this with a pasta machine or with a rolling pin. Cut the green and red dough into strips and place them alternately on the yellow dough. It is best to stick them on with some water that you apply with a brush. Then roll out the dough (together) again until it is less than a mm thick.

Filling and cooking ravioli

Now make mounds of the chicken filling and place them with sufficient space on half of the dough. Lubricate the space in between with some water and fold the dough in half like a book. Press the edges well and cut the ravioli with a knife or ravioli cutter.

To cook the pasta, add the salt to 2 liters of water heated in a large pan. When the water is boiling, you can add the pasta. After about 3 to 5 minutes the pasta is 'al dente' and you can drain the water. Then finish the pasta with your favorite sauce. Because homemade pasta is so delicious, I only add some butter, olive oil, grated Parmesan cheese and pepper as a sauce. Enjoy your dinner!