Italian is my favourite cuisine after Indian . I can eat pasta with as much love as I eat Dal Rice.
I find Italian food similar to Indian food coz of the use of garlic, onions and tomatoes used in it , which are also basic staples in Indian tadka or curries.
Raviolis have been on my wish list since long as rarely you find eggless wholewheat Raviolis in restaurants. Most of the ravioli dough has egg in them.
I came across this simple easy recipe to make spinach ricotta ravioli without any eggs and with wholewheat.
Ricotta is a soft cheese but not readily available in market near me. So I decided to make a cheat ricotta using paneer and fresh cream . It turned out to be perfect and the filling was very moist, creamy and yummilicious.
On first attempt, it took me a little time to make all those ravioli but then I noticed that it was my daughter who was acing the art of filling n making these soft pillows of creaminess with ease.
For Spinach ricotta filling
- Cottage cheese or paneer – 3/4 cup
- Amul Fresh cream – 1/2 cup
- Salt – as per taste
- Garlic – 1 tbsp minced
- Extra virgin olive oil- 1 tbsp
- Spinach – 3 cups finely chopped
- Chilli flakes and dried herbs
- Wholewheat flour or atta – 2 cup
- Sooji or semolina – 1/2 cup
- Salt – to taste
- Extra virgin olive oil – 1 tbsp
- Lukewarm water to knead
- Tomatoes chopped – 3-4
- Onion – finely chopped – 1 medium
- Garlic – 4-5 cloves minced
- Tomato purée – 3 tablespoons
- Basil leaves – 6-7
- Extra virgin olive oil – 2-3 tablespoons
- Salt – as per taste
- Sugar – 1 tsp
- Chilli flakes and oregano
Making Ravioli Dough
In a bowl, take wholewheat flour, semolina , 1/2 tsp salt and olive oil. Rub the oil well and using lukewarm water knead a semi soft dough. Knead well for 5 minutes. Wrap in a cling film and keep aside for half hour.
Making the stuffing
- In a mixer grinder, add 3/4 cup paneer, 1/2 cup cream and salt. Mix together to make a smooth creamy mixture . Your cheat ricotta is ready.
- In a pan heat 1tbsp olive oil. Add minced garlic and sautee till lightly roasted. Add in chilli flakes, dried oregano and basil and mix well. Add in chopped spinach and cook till spinach is wilted and all the water has evaporated. Keep aside to cool. (We will add salt later once it cools )
- In a bowl, add the prepared ricotta and cooled sautéed spinach. Mix together and add salt as per taste. Your filling is ready.
- Knead the dough on the flat surface and take half of it. Roll out the dough with the help of rolling pin into a thin sheet.
- Use ravioli cutter and cut the rolled dough into rounds.
- Use the spoon to fill the ravioli with spinach ricotta filling. Brush a little water on the sides of ravioli. Keep another piece of round cut dough on top of the filling and using your fingers press well sealing the stuffing inside. Deal with the help of a fork by pressing its sides.
- Repeat with the rest of the dough. Keep them aside in a dusted tray for 15-20 mins to dry out.
- Boil water in a pan and add salt into it. As the water starts to boil add stuffed ravioli and cook it for 2-3 minutes. Take them out with help of a slotted spoon. Don’t overcook them.
- Now remove the ravioli’s from the hot water and drain well.
Making the sauce
- In a pan heat olive oil and add minced garlic and sautee. Now add dried herbs and chilli flakes.
- Next add finely chopped onions and sautee till translucent.
- Then add chopped tomatoes, salt and sugar. Mix well and cook covered for 5 minutes till tomatoes turn tender. Mash with the back of a spoon.
- Add in tomato purée, adjust seasoning and cook for another 10 -12 minutes on medium -low heat till a nice sauce forms.
Assembling the dish
In a serving dish , place prepared Ravioli and topped with sauce. Top with fresh basil leaves and serve warm. Here we have used a basic red sauce, but you can also use pesto, aglio olio , butter garlic sauce or even a creamy white sauce.