Varavarisi Recipes

Steps:

• ----------Preparationof cheedai-----------.
• Roast 2 cups of plain rice in a dry pan and sieve it coarsely.
• Also roast separately 1/2 cup of urid dal and powder it finely.
• Add required salt, hing and chilli powder to the rice and dal mixture and mix well with half cup of butter.
• If needed, add 1 cup of fresh grated coconut.
• Add enough water to make a hard dough.
• Make equal peanut-sized balls and keep it in a clean muslin cloth.
• Heat oil for deep frying and add the rice balls in portions and drain them when they are golden brown.
• Cheedai is ready to eat.
• --------Preparationof Varavarisi-------------.
• Soak kabuli chana, dry peas, whole moong dal, puff beans, English beans and black sesame seeds separately overnight.
• Wash and clean the pulses thoroughly.
• Drain the pulses and spread them separately on a clean muslin cloth.
• In a wok, fry the pulses separately when they have dried thoroughly.
• Fry the peanuts in low fire and remove the skin.
• Discard the skin of all the pulses after they have been fried.
• Now add all the fried pulses, peanuts and required cheedais together.
• Mix with the required chilli powder, salt and hing.
• Keep it in the hot sun for 1 hour.
• This can be stored for a month in an airtight container.

Steps:

• Make the filling: Strip leaves away from chard, and dice the stems into 1/2-inch pieces. Set a large frying pan over medium-high heat. Add 3 tablespoons olive oil. When oil shimmers, add the onion, diced chard stems, and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for 12 to 14 minutes, until onions are tender and lightly golden.
• In the meantime, slice the chard leaves into 1-inch pieces. When the onions are tender, add the chard leaves to the onions, and cook, using tongs to turn the chard until it wilts. Season with salt. Continue cooking, stirring occasionally, for 9 to 10 minutes, until the chard is tender and sweet. Remove pan from heat and allow to cool to room temperature.
• Scrape chard into the bowl of a food processor, and add ricotta, Parmesan and nutmeg. Pulse to combine, stopping to scrape the sides of the bowl with a rubber spatula, until the chard is evenly, finely chopped. Taste and adjust salt as needed. Cover and refrigerate until ready to use.
• Make the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup Diamond Crystal kosher salt.
• Place a sheet of pasta on your workspace and dust off any excess flour. Fold the sheet in half lengthwise to create a crease and unfold. Spoon tablespoonfuls of filling horizontally along the center of the pasta sheet, about an inch and a half apart.
• Using a spray bottle or damp pastry brush, very lightly moisten the entire strip. Lift the top edge of the pasta sheet and fold it down to meet the bottom edge, letting it drape loosely over the filling.
• Starting on one end, squeeze out air bubbles by pressing the dough around the filling with dry fingers (but don't press on the filling itself). Work toward other end. Press on the edges to seal completely.
• Using a fluted pasta cutter or a knife, trim the unfolded edges of the pasta, then cut between the mounds of filling to form the ravioli.
• Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Cover with a piece of parchment paper.
• Drop 32 ravioli into water and stir, keeping an eye on them. They should cook in about 3 to 4 minutes.
• Make the sauce while the pasta cooks: Set a large frying pan with curved edges over medium-high heat and add 3 tablespoons pasta water. (The starch in the pasta water helps this emulsion stay together.)
• Bring to a simmer, then reduce heat to medium-low and add butter a piece or two at a time while continuously swirling the pan.
• Keep swirling the pan until the butter melts and the sauce begins to thicken. Remove from heat and add Parmesan, black pepper, and salt. Swirl to combine, then taste and adjust salt as needed.