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. There are simple foods as well as exotic foods. Here is a list of the 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 the mixture in the centre of each and fold them in half, pressing well to seal the edge. Take a large saucepan filled with water to a boil. Carefully add ravioli to pan and stir occasionally. Heat oil in a large skillet and add 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 the 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 them in the centre of each of 8 skins. Make a well about 1 1/2 inches and place one yolk in each well. Brush the 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 the dough is cooked. Remove each ravioli and sprinkle with chives and additional lemon rind, if needed. Serve immediately.

Croissant

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

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