Spinach Ricotta Ravioli In Tomato Cream Sauce

Name: Spinach Ricotta Ravioli In Tomato Cream Sauce
Yield: 40 ravioli
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

Hodaime Nime

March 03, 2023

Ingredients and spices that need to be Get to make Spinach Ricotta Ravioli In Tomato Cream Sauce:

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
1/2 cup tomato sauce
1/4 cup water
1 tsp black pepper powder
1 tbsp fresh cream
as per taste salt
as required basil leaves for garnishing
as required oregano for garnishing
as required red chilli flakes for garnishing
1 tbsp ricotta cheese filling for garnishing

Steps to make to make Spinach Ricotta Ravioli In Tomato Cream Sauce

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.
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.
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.
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.
Now add cream and mix well. The tomato cream sauce is ready. Keep the prepared sauce aside and use as needed.
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.
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.
Apply water on the edges. Cover them with the other circles. Press and seal the edges by pressing fork. The ravioilis are ready.
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.
Remove with a slotted spoon in a dish.
Assembling the ravioli
In a pan heat oil and the prepared sauce. Add oregano and chilli flakes to it. Add cream and mix well.
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.
The spinach and ricotta ravioli in tomato cream sauce is ready to serve. Enjoy it hot.

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