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It is cooked in boiling water and then served with tomato based sauce, white sauce or with butter and cheese. The filling in the ravioli can be vegetarian or meat based. The fillings can be made from pumpkin, ricotta, spinach, cheese, zucchini, potato, beef, bacon, pork and others.
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Ingredients requirements - Spinach Ricotta Ravioli In Tomato Cream Sauce:
- Require For for Spinach Ravioli Dough:
- Need 1 cup for spinach puree
- Require 1.5 cup whole wheat flour
- Need 1.5 tbsp of semolina sooji
- Give as per taste of salt
- Require 1 tbsp oil
- Make ready as required for Tomato Cream Sauce
- You need 4 - medium tomatoes chopped
- Provide 1 for small onion
- Give 1 tbsp - garlic chopped finely
- Make ready 2 tbsp for tomato puree or tomato ketchup
- Require 1 tsp - sugar avoid if using tomato ketchup
- Give 1/2 tsp for dried oregano
- Prepare 3 tbsp fresh cream
- Prepare 2 tbsp olive oil or any oil
- Take 1/2 cup of water
- Require As per taste salt as per taste
- Take for - Ricotta cheese Filling:
- Take 350 grams - ricotta cheese Or you can use the fresh grated paneer or homemade paneer
- Need 70 grams mozarella cheese shredded
- You need 1 tbsp for parsley dried
- Make ready 1 tsp - black pepper powder freshly grounded
- Provide as per taste for salt
- Make ready for of Boiling ravioli:
- Prepare 3 litre of water
- Require 1 tbsp - salt
- Need 1 tsp for oil
- You need for for Assembling Ravioli:
- Take 1 tbsp - olive oil or oil of your choice
- Get 1/4 tsp red chilli flakes or more as per your choice
- Require 1/2 cup tomato sauce
- You need 1/4 cup of water
- Take 1 tsp - black pepper powder
- Take 1 tbsp fresh cream
- Get as per taste for salt
- Prepare as required for basil leaves for garnishing
- Need as required for oregano for garnishing
- Give as required - red chilli flakes for garnishing
- Get 1 tbsp for ricotta cheese filling for garnishing
Great recipe for Spinach Ricotta Ravioli In Tomato Cream Sauce. #NonIndianRecipes 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. Spinach and Ricotta Stuffed Ravioli with Tomato Cream Sauce This is a from-scratch pasta recipe that is delicious and filling. It takes a bit of time to prepare but is well worth the effort.
Spinach Ricotta Ravioli In Tomato Cream Sauce making process:
- 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.
If ricotta is not readily available, then you can use homemade paneer as well and it makes a great alternative to the ricotta cheese. The addition of cream into the tomato basil sauce, neutralizes the sourness of the tomatoes giving the ravioli a creamy taste. This is a simple stuffed ravioli made with a creamy ricotta spinach blend. I prepared a simple tomato sauce with just a touch of spice, but these ravioli are also delicious with a brown butter sauce. I was served Ricotta and Spinach stuffed Ravioli with this amazing tomato cream sauce by my sister-in-law.
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