Spring Khachapuri 2 Ways Recipe By Tasty

KHACHAPURI

Steps:

• Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
• Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
• Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
• Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
• Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
• Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
• Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
• Let dough rest, 10 to 15 minutes. Brush with egg white.
• Bake in the preheated oven until golden brown, about 1 hour.

EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
• Bake until the squash is golden brown and tender, about 30 minutes.
• While the squash is in the oven, make the dough.
• When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
• Rinse the bowl of the food processor.
• To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
• Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
• Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
• Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
• Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
• Separate each ravioli with a knife or cutting tool.
• Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
• In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
• Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
• Serve the pasta with brown butter sauce.
• Enjoy!

SPRING KHACHAPURI 2 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line 3 baking sheets with parchment paper.
• Make the khachapuri filling: In a large bowl, combine the mozzarella, ricotta, feta, egg, parsley, salt, and pepper. Mix with a fork until well combined, then use the back of the fork to mash into a chunky, but uniform, paste. Transfer half of the filling to a separate large bowl.
• Make the roasted tomato and garlic filling: On a prepared baking sheet, combine the tomatoes, shallots, and garlic. Drizzle with the olive oil and season with the ajika, if using, and salt. Toss until the tomatoes are well coated.
• Roast for 12-15 minutes, until the tomatoes and shallot have softened. Remove from the oven and let cool for 15 minutes.
• Make the spring greens filling: Bring a medium saucepan of salted water to a simmer over medium-high heat. Blanch the asparagus for 2 minutes, until bright green and barely tender. Add the peas for the last 30 seconds of cooking to defrost. Use a slotted spoon to transfer the vegetables to a paper towel-lined plate to drain.
• Add the blanched vegetables and the scallions, dill, and coriander to a bowl of khachapuri filling. Stir to combine.
• Add the roasted tomato mixture to the remaining bowl of khachapuri filling and stir to combine.
• Shape the dough: On a lightly floured surface, divide each portion of pizza dough in half and shape into balls. On a floured surface, shape and stretch one of the balls using your hands and a rolling pin into a 12-inch-long oval or boat shape, about 6 inches across at its widest point. The outer edges of the dough should be slightly thicker than the center, similar to pizza. Transfer the boat to a prepared baking sheet and repeat with the remaining dough, fitting two boats per pan.
• Divide the tomato-garlic filling between two of the dough boats, spreading to 1 inch from the edges. Fold the edges of the dough over the filling, overlapping the corners and twisting the ends to seal and create boat shapes.
• Divide the spring greens filling between the remaining two dough portions and repeat to shape the boats.
• Brush the edges of the boates with the beaten egg yolk. Sprinkle the edges of the spring greens boats with the toasted sesame seeds and the edges of the roasted tomato boats with the dried minced garlic.
• Bake the khachapuri for 20 minutes, until the filling is set and the edges are beginning to brown.
• Remove the khachapuri from the oven and use the back of a spoon to create a small divot in the filling at the center of each of the khachapuri. Crack 1 egg into each divot and top each with 1 tablespoon of butter. Return to the oven for 8-10 minutes, until the egg whites are set and the yolks are runny. (For a more set egg, cook for 3-5 minutes more, or until done to your liking.)
• Garnish with more herbs, if desired. Serve immediately.
• Enjoy!