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SPINACH RAVIOLI IN CREAMY SAFFRON SAUCE

Apr-04-2018
Shashwatee Swagatica
40 minutes
Prep Time
12 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Boiling
  • Breakfast and Brunch
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. For dough
  2. Wheat flour 1/2cup
  3. semolina 1/4cup
  4. besan 1tbsp
  5. spinach puree 1/2cup
  6. Carrom seeds 1/8tsp
  7. White pepper powder 1tsp
  8. oil 1tbsp
  9. salt to taste
  10. For stuffing
  11. Grated paneer 1/2cup
  12. Grated cheese 1/2cup
  13. Grated carrot 1/8 cup
  14. Oregano 1tbsp
  15. White pepper powder 1tsp
  16. salt as per the taste
  17. For sauce
  18. butter 1tbsp
  19. Grated garlic 1tsp
  20. APF (Maida) 1tsp
  21. Milk 1cup
  22. White pepper powder 1tsp
  23. Dried basil leaves 1tsp
  24. saffron 10-12 strands
  25. salt as per the taste

Instructions

  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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