How to make Ravioli with paneer...

If you want a tried and tested vegetarian (no egg) ravioli recipe, look no further…  learn how to make ravioli with paneer…

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

How to make the ravioli dough? How to make the filling? How to make the sauce?

I have explained everything simply and in great detail.

This cottage cheese ravioli recipe is enjoyed by everyone in my family. My Indianized version uses mint or pudina leaves in place of basil leaves but, the outcome is equally delicious.

Try it….it’s completely vegetarian!

Click the link below for the video:

Cottage Cheese Ravioli                 Serves 5 to 6

Ingredients:

For the DOUGH

All purpose flour/Maida – 1 cup

Semolina/Suji (fine) – 1 cup

Salt – ½ tsp

Extra virgin olive oil – 2 tblsp

Warm water – for kneading

For the SAUCE

Ripe tomatoes – 4 large

Garlic grated – 1 tsp

Pepper powder – ¼ tsp

Red chili flakes – ½ tsp

Dried oregano – ½ tsp

Salt – ½ tsp

Mint leaves – a handful

Extra virgin olive oil – 3 tblsp

Tomato ketchup – 2 tblsp

For the Filling

Broccoli florets (cut into very small pieces) – ½ cup

Roasted Bell pepper – 1/3 cup

Paneer/Cottage Cheese (grated) – about 200g

Processed Cheese (grated) – ¼ cup

Mozzarella (grated) – ¼ cup

Pizza seasoning – 1 tsp

Salt – to taste

Fresh Cream – 2 to 3 tsp

Method:

1.    For the DOUGH: Mix the dry ingredients together. Add the oil mix well. Knead smooth dough with warm water. (The dough should not be too soft.) Cover and keep aside for 20 mins.

2.    For the SAUCE: Add all the ingredients except tomato ketchup and 2 tblsp of olive oil into a mixer and grind to a paste. Heat the 2 tblsp of olive oil in a pan and add in the tomato paste. Cook on medium heat till it comes to a boil. Add in the ketchup, check and adjust the seasoning. Cook on low medium heat till the sauce thickens slightly.

3.    For the Filling: Remove the burnt skin of the bell pepper and chop it up finely. Mix together all the ingredients and keep aside.

4.    To make the Ravioli: Knead the dough lightly and divide it into 5 or 6 balls. Roll out each ball as thinly as possible. Cut out 2” or 3” circle or 2” squares. Make sure to get even number of circles or squares.

5.    Arrange half of the circles on the work surface and brush with water. Place a little bit of the filling on the center of each leaving an outer border. Cover with the remaining circles. Press around the filling and then along the edge to seal them. Use a fork and press along the edge again to make a border.

6.    Boil water in a large pan. Add salt to it. To the vigorously boiling water add the raviolis in batches. Make sure the raviolis have enough space to dance around. They will sink to the bottom at first. Once they are cooked they will start floating to the top. Take them out and put them directly into another pan.

7.    Pour the prepared tomato sauce over the raviolis to cover them and no more. Add in some extra virgin olive oil and drizzle over some of the pasta water. Cook for a minute, tossing to coat the raviolis with the sauce.

8.    Serve directly onto a plate. Sprinkle some mozzarella on top and garnish with mint leaves.

© Rinki’s Kitchen