This ravioli was inspired by chami, a traditional Emirati cheese that’s made from curdled buttermilk. The cheese is usually topped with ghee then stuffed inside dates.
| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 274 |
| Fat | 7g |
| Saturates | 2g |
| Protein | 10g |
| Carbs | 46g |
| Sugars | 17g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the pasta dough, mix the flour, eggs and sourdough starter together in a large bowl and knead into a ball. Cover the bowl with cling film and allow to rest for 30 minutes.
Place the dough on a clean kitchen surface and roll out to a 5mm thickness using a pasta machine or rolling pin.
Add the ghaf leaves on top of the pasta sheet then add another sheet of pasta on top to laminate. Roll it out again gently to setting number 5 on the pasta machine. Cut the pasta into 8cmx8cm squares.
To make the filling, mix the cheese with the black lime powder, freshly ground pepper and salt.
Pipe the filling onto 9 pasta squares, then top each with the remaining pasta squares. Crimp the edges using a fork.
Place the ravioli on a tray sprinkled with semolina to prevent it from sticking.
Gently drop the prepared ravioli in a pot of boiling salted water. Once it floats to the surface, it is ready. Reserve some of the pasta water.
To make the sauce to serve, place the ghee in a saucepan over a medium heat. Once hot, add the bzar spice. Place the ravioli in the pan for a few minutes until the bottom of each becomes crispy. Add a splash of the pasta water to make a sauce.
Slice the dates and scatter over the ravioli. Garnish with a few tender ghaf leaves. Serve immediately.
