Print
spinach and ricotta ravioli

Spinach And Ricotta Ravioli – Cheap and Easy

  • Author: Hasti Goradia Vaiibhav
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 ravioli 1x
  • Category: Main Course
  • Cuisine: Italian

Scale

Ingredients

FOR THE PASTA DOUGH

  • 150 gms All purpose flour
  • Salt to taste
  • 34 tbsp Water

FOR THE SPINACH FILLING

  • 100 gms Spinach ( 2 cups)
  • 1/2 tbsp Olive oil
  • 2 cloves Garlic
  • 100 gms Malai Paneer
  • 1/2 cube Processed cheese
  • Pepper to taste
  • Salt to taste

FOR THE CREAMY SAUCE

  • 1 tbsp Olive oil
  • 2 cloves Garlic
  • 150 gms Cherry tomato (1215 nos)
  • 67 leaves Basil
  • Salt to taste
  • Pepper to taste
  • 1/2 tsp Sugar
  • 2 tbsp Amul Cream (25% fat)

Instructions

TO MAKE THE PASTA DOUGH

  1. Mix flour, salt and add water 1 tbsp at a time. Form a very stiff dough. Knead it for 8-10 mins till no dry flour remains. Such a stiff dough will be difficult to knead but dont get tempted to add extra water.
  2. Cover it with a moist cloth and rest it for 45 mins to 1 hour.

FOR THE SPINACH FILLING

  1. Heat the oil in a pan and add in the finely mined garlic. Saute for a few mins and then add in the spinach.
  2. Add in some salt. The spinach will begin wilting and release water. Cook it till completely dry and all the water has evaporated. keep stirring in between.
  3. Once the spinach is dry add in the crumbled paneer and grated cheese. Season with pepper. Mix well.
  4. The paneer will release water at this stage, cook this mix till the filling becomes completely dry.

FOR THE CREAMY SAUCE

  1. Heat some olive oil and add in the chopped garlic. Then add in the cherry tomatoes and salt. Cover and cook for 10-12 mins. Stir occassionally.
  2. Once the tomatoes begin to soften and cook, mash them lightly with the back of the spoon to release their juices in the pan.
  3. Add in the dried thyme or any other herb that you like. Mixed italian seasoning will also work. Ive also added fresh basil leaves. Add in the sugar.
  4. Once all the other ingredients are in and well mixed, add in the cream and heat it till almost boiling but DO NOT boil the mix as the cream may split and that will change the texture of the sauce. Bring it off the heat quickly to avoid curdling.
  5. This sauce is delicious just like this, but if you are a cheese lover like me you can add as little or as much of your favourite cheese to it at this stage. The residual heat in the sauce will melt the cheese and create a uniformly thick and luscious sauce.

FOR THE RAVIOLI

  1. After 1 hour the pasta dough will have softened up a bit and will be easier
    to roll.
  2. Roll it into thin sheets, using very very little flour for
    dusting. cut it into 2 thin rectangular sheets of 2 inch width and 10 inch
    length.
  3. Now place a spoonful of the spinach filling onto the pasta
    sheet, 2 inches apart from one another. Wet it around the filling with some
    water and then place the other sheet on top of it. Press around the filling
    squeezing lightly so that both sheets join together. Try to remove as much air
    as possible before sealing completely.
  4. Cut the ravioli into squares using a sharp knife or into rounds by using a round
    cookie cutter. to understand the process better please watch the video.
  5. Bring a pot of water to a rolling boil, add in a tsp of
    salt. Then dunk in the ravioli. Cook them for 1-2 mins. Once they float on top,
    remove them from the water and put in cold water to stop the cooking process.
  6. To serve, saute the ravioli in the sauce , garnish with some cheese and serve hot.

Notes

  1. If the dough remains very soft and pliable, the ravioli will disintegrate in boiling water and will not be able to hold its shape, so make a very firm and stiff dough.
  2. Press the ravioli properly around the filling so that no air remains in the pasta,or it may burst during cooking.
  3. Cook the spinach till all the water evaporates. Use cold filling to make the ravioli.
  4. Sugar is added in the sauce just to balance the sourness of tomatoes, it shouldnt taste sweet.
  5. TIP – You can boil the ravioli and let them cool down to room temperature. then coat them with little refined or olive oil and put them on a tray to freeze so that they dont stick together. after they have frozen solid you can place them together in a freezer safe ziplock bag and store for 30 – 45 days. To use, just thaw at room temperature, then dunk them in boiling hot water for 2-3 mins and proceed to use it anyway you want !