Mulberry Ravioli

Method

Combine the flour, salt, and water to form a smooth dough. Knead for 8–10 minutes until elastic. Cover and let it rest for 30 minutes. While the dough rests, prepare the filling by mixing the ricotta or chhena with the chopped almonds, peanuts, and mulberry jam until evenly combined. Roll the dough into thin sheets. Spoon small portions of filling onto one sheet, leaving space between each mound. Cover with another sheet (or fold over), brush the edges with water, press firmly to seal, and cut into your preferred ravioli shape. Bring a pot of salted water to a boil. Cook the ravioli for about 4–5 minutes, or until they float and are tender. Reserve a little pasta water before draining. Melt the butter in a pan over medium heat. Add the cinnamon stick and Sichuan peppercorns, allowing them to infuse the butter for 1–2 minutes. Stir in the mulberry jam until it melts into the butter. Add the soy sauce and chilli flakes if using, followed by a splash of reserved pasta water to create a glossy glaze. Add the cooked ravioli and gently toss until every piece is coated in the warm mulberry glaze. Serve immediately with an extra spoonful of mulberry jam or a sprinkle of chopped toasted nuts for added texture. Finish with freshly cracked black pepper, toasted nuts, or grated parmesan for an extra layer of flavour. Serve warm as an unexpected yet comforting main course.