by Foodie #602459
Added to 2 cookbooks
This recipe has been viewed 5339 times
This is a ravioli made from ragi instead of maida, that we use for the pasta dough. There is also a twist in the filling, no need to buy expensive ricotta cheese, can just use home made paneer.
- Combine ragi flour, wheat flour, plain flour, cornflour and salt. Add oil and then slowly add water and knead well to make a soft dough.
- Cover the dough with a damp cloth and set aside.
- Dice the onion and saute it in a pan with olive oil and cook until pink.
- Add the spinach and cook till the it shrinks to half its quantity.
- Add salt, pepper, nutmeg powder and mixed dried herbs to the onion-spinach mixture. Mix well
- Finally add paneer to the mixture and allow it to cool.
- Divide the dough into 2 equal portions.
- Roll out the 2 portions of the dough into fine sheets.
- The thinner the sheet, the more the taste of the filling.
- Using a tablespoon or a mini ice cream scoop, dollop a portion of the filling onto one sheet
- About 8 dollops can be placed onto one sheet of the pasta.
- The dollops should be at even spacing.
- Place the second sheet over the first sheet.
- Using a cookie cutter cut the pasta where the dollops have been placed.
- Then using a fork press the ends around the edges of the cut portion to avoid the mixture from dropping out.
- Use the remaining dough that comes out on the sides and roll it out again to make an extra ravioli.
- In a vessel heat the water, once it starts boiling turn down the heat so that it just simmers.
- Place the ravioli in the simmering water, 4 at a time.
- Once they return to the top they have been cooked.
- Remove them and place them on a strainer to drain the water.
- Drizzle some olive oil over them to prevent them from sticking to each other
- Heat the butter in a pan and fry the basil and then add the ravioli to the butter.
- Instead of basil-butter sauce you can use tomato sauce or white sauce.
This recipe was contributed by Foodie #602459 on 25 Oct 2013
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