Exotic dishes: here's some easy recipes to try these lip smacking dishes

Everyone loves food and our world is full of some great, taste-bud tingling, aromatic, and delectable savouries. re are simple foods as well as exotic foods. Here is a list of top three exotic dishes that you can try.

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Basil-Ricotta Ravioli with Spinach

Ingredients: whole-milk ricotta cheese, parmesan cheese (grated), torn fresh basil, grated lemon rind, black pepper, kosher salt, wonton wrappers, one large egg, extra-virgin olive oil, divided, garlic cloves, baby spinach, fresh lemon juice

Method: Combine ricotta, parmesan, basil, rind, pepper, and salt in a bowl. Arrange wonton wrappers on a work surface. Moisten edge of wrappers with egg. Place mixture in centre of each and fold m in half, pressing well to seal edge. Take a large saucepan filled with water to a boil. Carefully d ravioli to pan and stir occasionally. Heat oil in a large skillet and d garlic, salt and spinach until wilted. Stir in juice. Divide spinach mixture among plates; top evenly with ravioli, and serve hot.

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Egg Yolk Ravioli

Ingredients: fat-free ricotta cheese, chopped fresh basil, extra-virgin olive oil, grated lemon rind, freshly ground black pepper, kosher salt, parmesan cheese, gyoza skins (potsticker wrappers), egg yolks, egg white, chopped fresh chives

Method: Prepare a mixture with first seven ingredients in a small bowl. Roll each gyoza skin to 4 inches in diameter. Divide ricotta mixture into 8 portions and place one of m in centre of each of 8 skins. Make a well about 1 1/2 inches and place one yolk in each well. Brush edge of gyoza skin with egg white. Cover each with one reserved gyoza skin and press edges firmly with your fingers. Bring a large pot of water to a gentle boil and carefully drop each ravioli into water. Cook for few minutes until dough is cooked. Remove each ravioli and sprinkle with chives and ditional lemon rind, if needed. Serve immediately.

Croissant

Method: Make easy dough from butter, flour, sugar, salt, yeast, and milk. Roll out dough into a large rectangle. Make butter level and enclose m inside dough. Roll out dough into ar large rectangle and fold it back toger. Roll out dough again and fold it back toger again. Roll out dough for last time and fold it back toger. Shape croissants and bake Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

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