Spinach Ricotta Ravioli In Tomato Cream Sauce

A homemade and easy to make ravioli where the ravioli dough is prepared using whole wheat flour and spinach. The filling is made from ricotta cheese(or freshly grated paneer) and mozarella cheese alongwith parsley and oregano. The ravioli is prepared by filling the prepared filling and cooked in boiling water. It is then served with the homemade prepared fresh tomato and cream sauce.

Course Global, Main Dish

Cuisine Global, Italian

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings ravioli

Calories 60kcal

Ingredients

Spinach Ravioli Dough

1 cup spinach puree
1.5 cup whole wheat flour
1.5 tbsp semolina sooji
salt as per taste
1 tbsp oil

Tomato Cream Sauce

4 medium tomato
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
salt as per taste

Ricotta cheese Filling

350 g ricotta cheese Or you can use the fresh grated paneer or homemade paneer.
70 g mozarella cheese shredded
1 tbsp parsley dried
1 tsp black pepper powder freshly grounded
salt as per taste

Boiling ravioli

3 l water
1 tbsp salt
1 tsp oil

Assembling Ravioli

1 tbsp olive oil or oil of your choice
1/2 cup tomato sauce
1/4 cup water
1 tsp black pepper powder
1/4 tsp red chili flakes or more as per your choice
1 tbsp fresh cream
salt as per taste
basil leaves for garnishing
oregano for garnishing
red chili flakes for garnishing
1 tbsp ricotta cheese filling for garnishing

Instructions

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 alongwith salt and a pich 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 chili 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 chili flakes.
The spinach and ricotta ravioli in tomato cream sauce is ready to serve. Enjoy it hot.

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