Ravioli - With Spinach and Cheese Filling
For this week Lunch Menu, I decided to make something Italian. So I decided to make Ravioli.
As I am someone who is not so in favour of ready made store bought stuffs, so I made the Raioli sheets myself. However, I believe the ready-made Ravioli sheets are available in some supermarkets.
Even If they are not available, you can always use Lasagne sheets to make these Ravioli.
I have made the Ravioli sheets egg-less, if you want you can make it with egg. If you add egg, the Ravioli sheets will be more shiny and you can roll them super thin.
OK, now lets go on to the recipe.
For the Outer Layer:
Maida - 1 Cup
Oil - 4 Tablespoon (Preferably Olive Oil
Egg - 1 (Optional)
Salt - As per Taste
For the Filling:
Spinach - 2 Cups
Shredded Cheese - 1/2 Cup (I used Cheddar)
Onion - 1 Cup (Finely Chopped)
For White Sauce:
Butter - 100 Grams
Maida - 2 Cups
Milk - 4 Cups
For Topping:
Tomato Sauce - 2 Tablespoon
Chilly Sauce - 1 Tablespoon
Oregano/ Italian Seasoning
Black Pepper Powder
Cheese - 1/4 Cup (I used Mozzarella and Parmesan)
Method
Knead the dough using Madia,Oil and Salt and appropriate amount of water.
The dough should be soft and not sticky. Rest this aside for 15 minutes.
Meanwhile, steam the Spinach/palak. Don't add water to the Palak. Pour water in a bowl and in that place the bowl with Palak and steam cook it.
Run the steamed cooked palak in the mixer and make a Paste.
In a pan, add 1 teaspoon of Oil/Butter and onions and fry it.To this add the Palak/Spinach paste,salt,Black Pepper powder, cheese,Oregano and sute and keep it aside.
Take the dough and spread it like Chappathis. This should be thin. Now using a Pizza cutter or knife, cut them into squares. Use Madia for dusting on the surface so the dough does not stick to the surface you are working on. Dont do this under fan as the dough will dry out faster.
Place one square then add the filling and cover it with another square piece. Seal it from all sides by folding or using water.
Meanwhile take a pot with broad mouth and add lots of water and bring it to boil and then add a teaspoon of oil. To this add the prepared raviolis (Sheets with the stuffing) and coo them. It would sit down of the pot in the beginning and once it is cooked it will come up.
Once the Ravioli comes up, remove them using a slotted ladle. place them in a greased baking tray.
Now make white sauce with the given measurements. The white sauce should be of Dosa Batter consistency. For white Sauce recipe, refer to my Pasta Recipe.
Now add the white sauce onto the Ravioli placed on the baking tray.
Then add some Tomato Sauce and Chilli Sauce.
Bake this in a preheated oven for 10-15 minutes at 180C.
Once Baked add required amount of Cheese and Keep it in Oven for 1 minute.
The Baking should not be overdone as the Ravioli and white sauce will not stick to each other. So cook for 10 minutes and if required for may be further by 2-5 minutes.
We will know the Dish is baked when the white sauce becomes thick.
You can serve this with Foccaccia and Tomato Soup.
For this week Lunch Menu, I decided to make something Italian. So I decided to make Ravioli.
As I am someone who is not so in favour of ready made store bought stuffs, so I made the Raioli sheets myself. However, I believe the ready-made Ravioli sheets are available in some supermarkets.
Even If they are not available, you can always use Lasagne sheets to make these Ravioli.
I have made the Ravioli sheets egg-less, if you want you can make it with egg. If you add egg, the Ravioli sheets will be more shiny and you can roll them super thin.
OK, now lets go on to the recipe.
Maida - 1 Cup
Oil - 4 Tablespoon (Preferably Olive Oil
Egg - 1 (Optional)
Salt - As per Taste
For the Filling:
Spinach - 2 Cups
Shredded Cheese - 1/2 Cup (I used Cheddar)
Onion - 1 Cup (Finely Chopped)
For White Sauce:
Butter - 100 Grams
Maida - 2 Cups
Milk - 4 Cups
For Topping:
Tomato Sauce - 2 Tablespoon
Chilly Sauce - 1 Tablespoon
Oregano/ Italian Seasoning
Black Pepper Powder
Cheese - 1/4 Cup (I used Mozzarella and Parmesan)
Method
Knead the dough using Madia,Oil and Salt and appropriate amount of water.
The dough should be soft and not sticky. Rest this aside for 15 minutes.
Meanwhile, steam the Spinach/palak. Don't add water to the Palak. Pour water in a bowl and in that place the bowl with Palak and steam cook it.
Run the steamed cooked palak in the mixer and make a Paste.
In a pan, add 1 teaspoon of Oil/Butter and onions and fry it.To this add the Palak/Spinach paste,salt,Black Pepper powder, cheese,Oregano and sute and keep it aside.
Take the dough and spread it like Chappathis. This should be thin. Now using a Pizza cutter or knife, cut them into squares. Use Madia for dusting on the surface so the dough does not stick to the surface you are working on. Dont do this under fan as the dough will dry out faster.
Place one square then add the filling and cover it with another square piece. Seal it from all sides by folding or using water.
Meanwhile take a pot with broad mouth and add lots of water and bring it to boil and then add a teaspoon of oil. To this add the prepared raviolis (Sheets with the stuffing) and coo them. It would sit down of the pot in the beginning and once it is cooked it will come up.
Once the Ravioli comes up, remove them using a slotted ladle. place them in a greased baking tray.
Now make white sauce with the given measurements. The white sauce should be of Dosa Batter consistency. For white Sauce recipe, refer to my Pasta Recipe.
Now add the white sauce onto the Ravioli placed on the baking tray.
Then add some Tomato Sauce and Chilli Sauce.
Bake this in a preheated oven for 10-15 minutes at 180C.
Once Baked add required amount of Cheese and Keep it in Oven for 1 minute.
The Baking should not be overdone as the Ravioli and white sauce will not stick to each other. So cook for 10 minutes and if required for may be further by 2-5 minutes.
We will know the Dish is baked when the white sauce becomes thick.
You can serve this with Foccaccia and Tomato Soup.
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