SPINACH AND PANEER RAVIOLI WITH TOMATO CREAM SAUCE

SPINACH AND PANEER RAVIOLI WITH TOMATO CREAM SAUCE image

Categories Pasta Vegetarian Kid-Friendly Dinner Boil

Yield About 24-28 ravioli 3 people

Number Of Ingredients 26

Ingredients

Filling:
20 olives
350g of spinach
250ml milk(Will become paneer)
Pasta:
3 eggs
300g of flour
50g of extra flour
Sauce:
75ml of lemon/lime juice
1 white onion
3-5 cloves of garlic
50g of ginger
300g of crushed tomatoes
250ml of cream
1 green chilli
Cooking oil
Seasoning:
20g of chaat masala
10g of nutmeg
salt to taste
pepper to taste
50g of oregano
3 pods of cardamom
Garnish:
250g of Halummi cheese

Steps:

Paneer First bring your milk to a boil,add 2 teaspoons of lemon juice. Put it in the strainer and wait for the actual paneer. (5 mins) Pasta 1.Create a mound of flour and then make a hole in the middle 2.Add the whole egg to the middle of the flour hole 3.Draw in the flour mixing together slowly with a fork 4.When flour and egg starting to mix well, use fingers to combine further. 5.Knead dough using hands for around 5-10 minutes ensuring elastic texture not too flaky or to sticky 6.Wrap dough in plastic and leave for 30 min to settle Filling 1. Wash the spinach and then strain, chop finely. 2. Pur spinach in bowl and season with nutmeg. Then put in the paneer. 3. Chop up olives and put them in bowl with spinach and paneer. Season with lemon juice and out aside. Sauce 1. Finely chop garlic,onion, and ginger. 2. Put garlic,chilli,onion, and ginger in a sizzling pan with some cooking oil. Let it sizzle for 3 minutes. 3. After a few minutes of cooking,add the tomato sauce to the pan and season with malasa,oregano,pepper, and salt. This will vary due to what tomatoes you have used. cook for 10 mins 4. When done cooking, pour the sauce into a blender and add small amounts of cream at a time and blend. Use the cream but do not change the colour of the sauce by adding too much cream at once. 5 mins Ravioli 1. By now the pasta would have been resting for about 30 mins, pull it out and knead it if necessary. Put through a pasta machine until it is about 5 mm think. 2. Rub some flour and malasa on the pasta and cut out circles. 3. Add filling on the circles and fold over with pasta. Use water to seal the edges and use a fork to make creases on the side to seal the ravioli. 4. Cook them in boiling water for 5 minutes and put on plate with sauce. Garnish 1. Cut up the halummi cheese and put in pan with cooking oil. 2. Cook until the cubes are golden brown. 3. Add halummi to dish and serve.