Best Indo Italian Fusion Ravioli Recipes

INDO-ITALIAN FUSION RAVIOLI

Indo-Italian Fusion Ravioli image

Make and share this Indo-Italian Fusion Ravioli recipe from Food.com.

Provided by Panfusine

Categories Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1/2 lb paneer cheese
8 ounces fresh spinach leaves
1/4 cup fresh mint leaves
1 -2 teaspoon ginger and green chili paste (adjust to taste)
1/2 teaspoon dried mango powder
salt
1 cup all-purpose flour
salt
warm water, as needed
1 onion, diced coarsely
2 garlic cloves
2 tablespoons cashew nuts (adjust this according to how sweet you want the sauce)
1 tablespoon fresh ginger, minced
1 tablespoon ghee
1 teaspoon garam masala (adjust to taste)
salt
fresh ground peppercorn
1 pinch turmeric powder
2 tablespoons tomato puree
light cream
whole milk, as needed

Steps:

Steam the washed spinach leaves till soft.Completely drain any water released by the leaves.
In a food processor, combine the Paneer, spinach, chilli ginger, Salt, chopped Mint leaves and aamchur, pulse till the Paneer is coarsely crumbled. Set aside.
Make the Ravioli dough by combining & kneading together, the all purpose flour, salt and water. Cover with a wet kitchen towel and set aside.
Grind the onions, Garlic, Garam masala, ginger and Cashew nuts into a paste.
Heat Ghee, add this paste and Saute till the Raw onion/garlic smell disappears, add tomato puree, turmeric powder, Salt & pepper and stir for about 3 minutes, mix in the cream/ milk, stir in & remove from the stove.
Roll the dough out on a floured surface, spoon the Paneer mix and fold over as shown MAKE SURE that there are no air pockets when you seal the paneer filling, or else, the raviolis will 'explode' when cooking them.
cut into raviolis using either a ravioli maker or a simple pastry wheel (in which case, seal the edges firmly by hand).
In a large pot, set water to boil with salt added inches After the water has really started bubbling away, gently add the Raviolis which will initially sink to the bottom, when they rise remove them from the water and place on the serving dish. Spoon the Makhani gravy over the pasta, garnish with Cilantro & serve hot.

Nutrition Facts : Calories 214.7, Fat 7.1, SaturatedFat 2.7, Cholesterol 8.2, Sodium 94.8, Carbohydrate 32.7, Fiber 3, Sugar 2.3, Protein 6.5

ITALIAN SAUSAGE RAVIOLI BAKE

Italian Sausage Ravioli Bake image

An easy meal to make on a busy weeknight. Serve with a side salad and garlic bread. Kids love this dish.

Provided by Yoly

Categories World Cuisine Recipes European Italian

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

1 pound bulk Italian sausage
1 (24 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 ¼ cups beef broth
¼ cup zesty Italian-style salad dressing
1 tablespoon white sugar
2 (9 ounce) packages cheese ravioli
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

Nutrition Facts : Calories 581.3 calories, Carbohydrate 50.7 g, Cholesterol 77.7 mg, Fat 29.4 g, Fiber 6 g, Protein 27.4 g, SaturatedFat 11.2 g, Sodium 1780.4 mg, Sugar 17 g