Step-by-Step Guide to Make Super Quick Homemade Spinach Ricotta Ravioli In Tomato Cream Sauce

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The ingredients needed to make Spinach Ricotta Ravioli In Tomato Cream Sauce:

1. Take For Spinach Ravioli Dough:
2. Take 1 cup spinach puree
3. Get 1.5 cup whole wheat flour
4. Get 1.5 tbsp semolina sooji
5. Prepare as per taste salt
6. Prepare 1 tbsp oil
7. Get as required Tomato Cream Sauce
8. Make ready 4 medium tomatoes chopped
9. Get 1 small onion
10. Take 1 tbsp garlic chopped finely
11. Take 2 tbsp tomato puree or tomato ketchup
12. Take 1 tsp sugar avoid if using tomato ketchup
13. Get 1/2 tsp dried oregano
14. Get 3 tbsp fresh cream
15. Take 2 tbsp olive oil or any oil
16. Make ready 1/2 cup water
17. Prepare As per taste salt as per taste
18. Get for Ricotta cheese Filling:
19. Make ready 350 grams ricotta cheese Or you can use the fresh grated paneer or homemade paneer
20. Get 70 grams mozarella cheese shredded
21. Get 1 tbsp parsley dried
22. Get 1 tsp black pepper powder freshly grounded
23. Make ready as per taste salt
24. Make ready for Boiling ravioli:
25. Prepare 3 litre water
26. Get 1 tbsp salt
27. Get 1 tsp oil
28. Get for Assembling Ravioli:
29. Take 1 tbsp olive oil or oil of your choice
30. Get 1/4 tsp red chilli flakes or more as per your choice
31. Take 1/2 cup tomato sauce
32. Take 1/4 cup water
33. Get 1 tsp black pepper powder
34. Get 1 tbsp fresh cream
35. Take as per taste salt
36. Take as required basil leaves for garnishing
37. Take as required oregano for garnishing
38. Take as required red chilli flakes for garnishing
39. Make ready 1 tbsp ricotta cheese filling for garnishing

Steps to make Spinach Ricotta Ravioli In Tomato Cream Sauce:

1. 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.
2. 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.
3. 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.
4. 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.
5. Now add cream and mix well. The tomato cream sauce is ready. Keep the prepared sauce aside and use as needed.
6. 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.
7. 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.
8. Apply water on the edges. Cover them with the other circles. Press and seal the edges by pressing fork. The ravioilis are ready.
9. 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.
10. Remove with a slotted spoon in a dish.
11. Assembling the ravioli - In a pan heat oil and the prepared sauce. Add oregano and chilli flakes to it. Add cream and mix well.
12. 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.
13. The spinach and ricotta ravioli in tomato cream sauce is ready to serve. Enjoy it hot.

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