SPINACH RAVIOLI IN CREAMY SAFFRON SAUCE | How to make SPINACH RAVIOLI IN CREAMY SAFFRON SAUCE

By Shashwatee Swagatica  |  4th Apr 2018  |  
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SPINACH RAVIOLI IN CREAMY SAFFRON SAUCEby Shashwatee Swagatica
  • Prep Time

    40

    mins
  • Cook Time

    12

    mins
  • Serves

    3

    People

79

0

About SPINACH RAVIOLI IN CREAMY SAFFRON SAUCE Recipe

Usually Raviloli is made using APF but here I gave it a healthy twist by preparing it with whole wheat flour and spinach puree. Very unique combo flavours of cream; saffron and garlic for paneer and cheese filled raviolis. A tasty feast for vegetarian lovers.

SPINACH RAVIOLI IN CREAMY SAFFRON SAUCE

Ingredients to make SPINACH RAVIOLI IN CREAMY SAFFRON SAUCE

  • For dough
  • wheat flour 1/2cup
  • semolina 1/4cup
  • besan 1tbsp
  • spinach puree 1/2cup
  • Carrom seeds 1/8tsp
  • White pepper powder 1tsp
  • oil 1tbsp
  • salt to taste
  • For stuffing
  • Grated paneer 1/2cup
  • Grated cheese 1/2cup
  • Grated carrot 1/8 cup
  • Oregano 1tbsp
  • White pepper powder 1tsp
  • salt as per the taste
  • For sauce
  • butter 1tbsp
  • Grated garlic 1tsp
  • APF (maida) 1tsp
  • Milk 1cup
  • White pepper powder 1tsp
  • Dried basil leaves 1tsp
  • saffron 10-12 strands
  • salt as per the taste

How to make SPINACH RAVIOLI IN CREAMY SAFFRON SAUCE

  1. TAKE 1/2CUP WHEAT FLOUR AND 1/4CUP SEMOLINA IN A MIXING BOWL.
  2. ADD 1 TBSP BESAN TO IT.
  3. ADD 1/8TSP CARROM SEEDS AND SALT TO TASTE.
  4. ADD 1 TSP WHITE PEPPER POWDER.
  5. ADD 1 TBSP OIL AND 1/2CUP SPINACH PUREE (BLANCHED AND PUREED), MIX.
  6. ADD MORE SPINACH PUREE IF REQUIRED.
  7. KNEAD TO MAKE A DOUGH.
  8. COVER THE DOUGH FOR 30MINS.
  9. FOR STUFFING TAKE 1/2CUP GRATED PANEER AND 1/2CUP GRATED CHEESE IN A MIXING BOWL.
  10. ADD 1/8CUP GRATED CARROT.
  11. ADD 1TSP WHITE PEPPER POWDER, 1/2 TSP OREGANO, SALT AS PER TASTE.
  12. MIX WELL. STUFFING IS READY.
  13. KNEAD THE DOUGH AGAIN AND DIVIDE INTO 4EQUAL PARTS.TAKE ONE PART AND ROLL A BIG CHAPATI.
  14. CUT INTO SMALL ROUNDELS WITH THE HELP OF A CUTTER OR GLASS.
  15. NOW TAKE ONE SMALL ROUNDEL, PUT 1TSP STUFFING IN THE CENTER AND COVER WITH ANOTHER.
  16. PRESS WITH FINGERS TO SEAL.
  17. AGAIN SEAL THE EDGES BY PRESSING WITH A FORK.
  18. REPEAT THE SAME FOR ALL.
  19. BOIL WATER IN A HEAVY BOTTOMED VESSEL WITH LITTLE OIL AND SALT. PUT THE RAVIOLIS ONE BY ONE.
  20. LET THE RAVIOLIS COOK FOR ABOUT 3-4 MINS TILL THEY FLOAT. STRAIN AND KEEP ASIDE.
  21. HEAT 1 TBSP BUTTER IN A PAN. ADD 1TSP GRATED GARLIC.
  22. ADD 1 TSP APF (MAIDA) AND MIX WELL.
  23. ADD 1 CUP MILK.
  24. MIX WELL SO THAT NO LUMPS REMAIN.
  25. ADD 1 TBSP DRY BASIL LEAVES AND SAFFRON SOAKED MILK.
  26. ADD SALT AS PER TASTE.
  27. ADD 1TSP WHITE PEPPER POWDER.
  28. ADD THE RAVIOLIS AND TOSS FOR FEW MINUTES.

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