Spinach Ricotta Ravioli In Tomato Cream Sauce

Name: Spinach Ricotta Ravioli In Tomato Cream Sauce
Total time: 5400 s
Yield: 40 ravioli
Cuisine: American
Ingredients: For Spinach Ravioli Dough:; 1 cup spinach puree; 1.5 cup whole wheat flour; 1.5 tbsp semolina sooji; as per taste salt; 1 tbsp oil; as required Tomato Cream Sauce; 4 medium tomatoes chopped; 1 small onion; 1 tbsp garlic chopped finely; 2 tbsp tomato puree or tomato ketchup; 1 tsp sugar avoid if using tomato ketchup; 1/2 tsp dried oregano; 3 tbsp fresh cream; 2 tbsp olive oil or any oil; 1/2 cup water; As per taste salt as per taste; for Ricotta cheese Filling:; 350 grams ricotta cheese Or you can use the fresh grated paneer or homemade paneer; 70 grams mozarella cheese shredded; 1 tbsp parsley dried; 1 tsp black pepper powder freshly grounded; as per taste salt; for Boiling ravioli:; 3 litre water; 1 tbsp salt; 1 tsp oil; for Assembling Ravioli:; 1 tbsp olive oil or oil of your choice; 1/4 tsp red chilli flakes or more as per your choice

Swapna @swapna_12049367

Sydney, Australia

#NonIndianRecipes

A homemade and easy to make ravioli where the ravioli dough is prepared using whole wheat flour and spinach. The filling is made from ricotta cheese(or freshly grated paneer) and mozarella cheese alongwith parsley and oregano. The ravioli is prepared by filling the prepared filling and cooked in boiling water. It is then served with the homemade prepared fresh tomato and cream sauce.

https://pepkitchen.com/recipe/spinach-ricotta-ravioli-in-tomato-cream-sauce/

#NonIndianRecipes

https://pepkitchen.com/recipe/spinach-ricotta-ravioli-in-tomato-cream-sauce/

Swapna @swapna_12049367

Sydney, Australia

#NonIndianRecipes

https://pepkitchen.com/recipe/spinach-ricotta-ravioli-in-tomato-cream-sauce/

#NonIndianRecipes

https://pepkitchen.com/recipe/spinach-ricotta-ravioli-in-tomato-cream-sauce/

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Ingredients

90 minutes

40 ravioli

ForSpinach Ravioli Dough:
1 cupspinach puree
1.5 cupwhole wheat flour
1.5 tbspsemolina sooji
as per tastesalt
1 tbspoil
as requiredTomato Cream Sauce
4medium tomatoes chopped
1small onion
1 tbspgarlic chopped finely
2 tbsptomato puree or tomato ketchup
1 tspsugar avoid if using tomato ketchup
1/2 tspdried oregano
3 tbspfresh cream
2 tbspolive oil or any oil
1/2 cupwater
As per taste salt as per taste
forRicotta cheese Filling:
350 gramsricotta cheese Or you can use the fresh grated paneer or homemade paneer
70 gramsmozarella cheese shredded
1 tbspparsley dried
1 tspblack pepper powder freshly grounded
as per tastesalt
forBoiling ravioli:
3 litrewater
1 tbspsalt
1 tspoil
forAssembling Ravioli:
1 tbspolive oil or oil of your choice
1/4 tspred chilli flakes or more as per your choice
1/2 cuptomato sauce
1/4 cupwater
1 tspblack pepper powder
1 tbspfresh cream
as per tastesalt
as requiredbasil leaves for garnishing
as requiredoregano for garnishing
as requiredred chilli flakes for garnishing
1 tbspricotta cheese filling for garnishing

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Steps

90 minutes

1

Spinach Ravioli Dough
In a mixing bowl add whole wheat flour, semolina, oil and salt. Add spinach puree to it. (for making spinach puree, wash thoroughly and blanch the spinach leaves for 2-3 minutes in boiling water along with salt and a pinch or turmeric. Drain and add cold water on the spinach leaves. Leave aside to cool and then blend into smooth paste.) Knead into a smooth dough and keep aside covered.
2

Tomato Cream Sauce
Criss Cross the tomatoes from bottom and put them in boiling water for 5 minutes or till the skin becomes loose. Remove from water and let it cool. Remove the skin.
3

Puree it in the blender. In a pan, heat oil and add chopped garlic to it. Saute it well. Now add the chopped onions or pureed onions. Cook till the onions are translucent.
4

Add the tomato puree and boil and cook till the sauce thickens. The sauce is thickened and moisture evaporated. Add sugar, salt, tomato puree (or tomato Ketchup- Avoid sugar), oregano and water and let the mixture boil.
5

Now add cream and mix well. The tomato cream sauce is ready. Keep the prepared sauce aside and use as needed.
6

Ricotta Cheese filling
In a bowl add ricotta cheese (or fresh grated paneer), grated mozarella cheese. Add parsley, salt and black pepper powder. Mix well. The filling is ready.
7

Making Ravioli
Smoothen the kneaded ravioli dough. Make equal balls from it. Flatten it and dust it with flour. Roll it into a big thin circle. Cut it into small rounds with a round cutter. Take out the cirlces. Fill a tsp of filling into half of the circles.
8

Apply water on the edges. Cover them with the other circles. Press and seal the edges by pressing fork. The ravioilis are ready.
9

Boil the water in a big pot. Add salt and oil into it. Now put prepared ravioli one by one and let them boil for 6-7 minutes. When they are cooked they will float on the surface.
10

Remove with a slotted spoon in a dish.
11

Assembling the ravioli
In a pan heat oil and the prepared sauce. Add oregano and chilli flakes to it. Add cream and mix well.
12

Plate it in a serving dish. Put three ravioli over it. Pour a tbsp of sauce over each ravioli. Garnish with fresh basil leaves, the prepared ricotta cheese filling, oregano and chilli flakes.
13

The spinach and ricotta ravioli in tomato cream sauce is ready to serve. Enjoy it hot.

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Swapna @swapna_12049367

on July 20, 2019 03:42

Sydney, Australia

I love cooking and sharing my recipes with others. I like to create healthy dishes that use natural ingredients. To see more of my recipes go to https://pepkitchen.com