Ravioli with Spinach Corn Sauce

Ravioli with Spinach Corn Sauce

Prep time:30 mins

Cooking Time:30 mins

Total Time:1 hour

Servings:4

As I was going  through my collection of recipe books, I came across my first recipe book by Tarla Dalal . Ideas oozed out and I was back to cooking. This ravioli recipe is an inspiration derived from Tarla Dalal's cookbook. Ravioli are a type of dumpling with a filling sealed between two layers of pasta sheets..It is an Italian dish. Nowadays readymade ravioli are available, but in this recipe I have used home made ravioli. The sauce is totally an Indian based sauce. So truly, one can say that this dish is an interesting conconction of East meets West.

Ravioli with Spinach Corn Sauce  is a delicious dish which is liked by the people of every age group.  The aroma of this Ravioli with Spinach Corn Sauce makes you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Ravioli with Spinach Corn Sauce will be the best option for you. 
Try this Ravioli with Spinach Corn Sauce  at your weekends and impress your family and friends. Happy Cooking......

Ingredients:

FOR  RAVIOLI CRUST: :

• 1 cup all Purpose Flour(maida) 
• 2 teaspoon Butter 
• 1/2 teaspoon salt  
• Water ice cold for kneading ravioli dough

FOR RAVIOLI FILLING:

• 1 bunch washed and shredded spinach 
• 1/2 cup grated Cottage Cheese (paneer) 
• Salt to taste
• Garlic chopped 2 teaspoons
• Oil for sauteing the stuffing

FOR SPINACH CORN  SAUCE:

• 1 cup blanched spinach and tomato puree
• 1 teaspoon chopped garlic
• 1/4 cup corn kernels
• 1/4 cup finely chopped onions
• salt to taste
• 1/2 teaspoon black pepper powder
• 1 tablespoon oil

Method:

FOR RAVIOLI CRUST:

1. Add salt and butter to all purpose flour.
   
   
   
   
2. Add ice cold water and make a soft dough. Keep aside for an hour.
   

FOR RAVIOLI FILLING: 

1. Saute garlic for 2 minutes until light in colour.
   
   
   
   
2. Add the shredded spinach followed by shredded paneer and salt. Saute till water dries.
   
   
   
   

FOR SPINACH CORN SAUCE:

1. Prepare a puree of blanched spinach and tomatoes
   
   
   
   
   
   
   
2. Heat oil in a wide pan and lightly saute garlic
   
3. Add onion and saute till translucent . To this  add the corn and saute further for a minute.  
   
4. Add spinach puree, mix and cook for 1-2 minutes. Add salt and black pepper powder. Add some  water, mix and cook for 1 minute. 
   
   
   
   

HOW TO PROCEED:

1. Roll out the  ravioli dough . With a round cookie cutter, stamp out thin roundels.
   
   
   
   
   
   
   
2. Fill the centre of one roundel with the mixture leaving the edge. Apply water on the edge. Put another roundel on the top and seal the edges.
   
   
   
   
   
   
   
3. Boil plenty of water in a large vessel and add 2 teaspoons oil to it. Add in the raviolis. Cook till they float on water.
   
   
   
   
4. Put some spinach gravy in a serving bowl, place raviolis in the center.
   
5. Serve hot garnished with a coriander sprig.
   

Tips:

1. You can use fillings of your choice. Do not overcook the ravioli.

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