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homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli |


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Ravioli, Veg Ravioli in Pink Sauce

homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli | with 80 amazing images.

homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli is a meal by itself. Learn how to make veg ravioli in pink sauce.

To make homemade ravioli, make the dough of ravioli, roll it, stuff and boil it. For the cheesy spinach corn stuffing, heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. Add the spinach, corn, salt and pepper, mix well and cook on a medium flame for 1 minute. Switch off the flame, add the cheese and mix well. Keep aside. For the pink sauce, heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes. Add the tomato pulp and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the sugar, tomato ketchup and chilli flakes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the white sauce and mix well. Keep aside. Then bake it. Pour ½ cup of the pink sauce in a baking dish and spread it evenly. Place 5 raviolis and pour ½ cup of pink sauce evenly over it. Place the remaining 5 raviolis over it, pour the remaining pink sauce evenly over it. Finally sprinkle the cheese and chilli flakes evenly over it. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve immediately.

Ravioli is an Italian delicacy, which takes a bit of time and effort to prepare but is completely worth every second you spend! The eggless ravioli is prepared by cooking dough stuffed with a cheesy spinach and corn mixture. The stuffing includes ingredients like garlic, green chillies and onions to boost the flavour and mouth-feel. The resulting Ravioli is a dainty, succulent and tasty pasta-like ingredient, which is topped with luscious pink sauce and baked.

The Pink Sauce is a pretty sight, but more than that it is totally burgeoning with flavours. The mellow creaminess of white sauce, the tang of tomatoes and the zesty seasonings give veg ravioli in pink sauce an awesome flavour and mouth-feel, which are accentuated upon baking. You are sure to love the effect of your effort!

Enjoy the spinach and cheese ravioli immediately upon preparation, before the cheese gets thick. Try your hand at making other Italian recipes like the Italian Style Baby Potatoes or Basil and Tomato Pasta.

Tips for homemade ravioli. 1. The cheese in the stuffing can be replaced with crumbled paneer. 2. Ensure to seal the ravioli with the fork well, else the stuffing might spill out while cooking. 3. Remember to add oil while cooking ravioli. This helps to prevent the ravioli from sticking to each other. 4. Do not boil more than 2 to 3 raviolis at a time. 5. This boiled ravioli stays fresh for about 2 hours. 6. The pink sauce and the ravioli can be made in advance, but assemble and bake it just before serving.

Enjoy homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli | with step by step photos.

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Ravioli, Veg Ravioli in Pink Sauce recipe - How to make Ravioli, Veg Ravioli in Pink Sauce

Preparation Time:    Cooking Time:    Baking Time:  20 minutes   Baking Temperature:  200°C (400°F).   Total Time:     4Makes 4 servings

Ingredients

For The Ravioli
3/4 cup plain flour (maida)
2 tsp butter
salt to taste
plain flour (maida) for rolling
2 tsp oil

For The Cheesy Spinach Corn Stuffing
1/4 cup grated processed cheese
1/4 cup blanched and chopped spinach (palak)
1/4 cup boiled sweet corn kernels (makai ke dane)
1/2 tbsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/4 cup finely chopped onions
salt and to taste

For The Pink Sauce
1 tbsp olive oil
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1 1/2 cups fresh tomato pulp
salt to taste
1 tsp sugar
2 tbsp tomato ketchup
1 1/2 tsp dry red chilli flakes (paprika)
3/4 cup white sauce

Other Ingredients
1/2 cup grated processed cheese
1/2 tsp dry red chilli flakes (paprika)
Method

For the ravioli
    For the ravioli
  1. Combine the plain flour, butter and salt in a deep bowl and knead into a soft dough using enough cold water.
  2. Divide the cheesy spinach corn stuffing into 12 equal portions. Keep aside.
  3. Divide the dough into 24 equal portions.
  4. Roll 2 portions of the dough each into 75 mm. (3”) diameter circle using a little plain flour for rolling.
  5. Place a portion of the rolled dough circle on a clean, dry surface and place a portion of the spinach and cheese stuffing evenly over it. Cover it with another rolled dough circle and press it gently all over the circumference using a fork.
  6. Repeat steps 3 and 4 to make 11 more raviolis.
  7. Boil enough water, oil and salt in a deep non-stick pan, add 3 raviolis to it and cook on a medium flame for 4 minutes, while stirring occasionally. Drain and keep aside.
  8. Repeat step 6 to cook 9 more raviolis in 3 more batches. Keep aside.

For the cheesy spinach corn stuffing
    For the cheesy spinach corn stuffing
  1. Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 30 seconds.
  2. Add the onions and sauté on a medium flame for 1 minute.
  3. Add the spinach, corn, salt and pepper, mix well and cook on a medium flame for 1 minute.
  4. Switch off the flame, add the cheese and mix well. Keep aside.

For the pink sauce
    For the pink sauce
  1. Heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
  2. Add the tomato pulp and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  3. Add the sugar, tomato ketchup and chilli flakes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the white sauce and mix well. Keep aside.

How to proceed
    How to proceed
  1. Pour ½ cup of the pink sauce in a baking dish and spread it evenly.
  2. Place 5 raviolis and pour ½ cup of pink sauce evenly over it.
  3. Place the remaining 5 raviolis over it, pour the remaining pink sauce evenly over it.
  4. Finally sprinkle the cheese and chilli flakes evenly over it.
  5. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.
  6. Serve immediately.

Ravioli, Veg Ravioli in Pink Sauce recipe with step by step photos

If you like homemade ravioli
  1. If you like homemade ravioli, also try other Italian recipes like

Tips for homemade ravioli
  1. The cheese in the stuffing can be replaced with crumbled paneer. 
  2. Ensure to seal the ravioli with the fork well, else the stuffing might spill out while cooking. 
  3. Remember to add oil while cooking ravioli. This helps to prevent the ravioli from sticking to each other. 
  4. Do not boil more than 2 to 3 raviolis at a time. 
  5. This boiled ravioli stays fresh for about 2 hours. 
  6. The pink sauce and the ravioli can be made in advance, but assemble and bake it just before serving. 

For the dough of homemade ravioli
  1. For the dough of homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli, we need maida. Ensure that it is lump free.  Sieve it if necessary. Add 3/4 cup plain flour (maida) into a deep bowl. 
  2. Add 2 tsp butter.
  3. Add salt to taste.
  4. Mix well.
  5. Knead into a soft dough using enough cold water. Keep aside.

How to blanch spinach for the stuffing
  1. To make How to blanch spinach for the stuffing, take a bunch of spinach, a bunch of spinach yeilds 3 cups of roughly chopped spinach and get rid of the the spinach stems. Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.
  2. Removing the stems and discard the stems.
  3. Wash the leaves thoroughly under running water or in a bowl full of water. This will help in getting rid of the dirt residues on the leaves.
  4. Drain well using a strainer and chop the leaves. You will need approximately 2 cups of chopped spinach.
  5. Take a deep pan, add water to it and put it for boiling.
  6. Add salt. My mother says that adding salt while boiling vegetable helps in cooking the vegetable faster as salt raises the temperature of the water and it also retains the color.
  7. Once the water comes to boil, add the chopped and washed spinach leaves.
  8. Mix well and cook for 2-3 minutes. Till the spinach gets tender. Do not over cook the leaves as it might loose the color. Switch off the flame.
  9. Drain the water using strainer. Throw the water away.
  10. Plunge the leaves in a bowl of ice cold water. This step is known as refreshing, it is done to retain the colour of the vegetable and it also halts the process of cooking.
  11. Once again drain well using a strainer.
  12. Squeeze out remaining water from the leaves with your hands to get rid of excess water and discard. You will get approx. 1/4 cup of blanched and chopped spinach.

For the cheesy spinach corn stuffing
  1. For the cheesy spinach corn stuffing of homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli, heat 1/2 tbsp oil in a broad non-stick pan.
  2. Add 2 tsp finely chopped garlic (lehsun).
  3. Add 2 tsp finely chopped green chillies.
  4. Sauté on a medium flame for 30 seconds.
  5. Add 1/4 cup finely chopped onions.
  6. Sauté on a medium flame for 1 minute.
  7. Add 1/4 cup blanched and chopped spinach (palak).
  8. Add 1/4 cup boiled sweet corn kernels (makai ke dane).
  9. Add salt to taste.
  10. Add pepper powder to taste.
  11. Mix well and cook on a medium flame for 1 minute.
  12. Switch off the flame, add 1/4 cup grated processed cheese.
  13. Mix well and divide the stuffing into 12 equal portions. Keep aside.
     

How to make homemade ravioli
  1. To make homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli, divide the dough into 24 equal portions.
  2. Roll 2 portions of the dough each into 75 mm. (3”) diameter circle using a little plain flour for rolling.
  3. Place a portion of the rolled dough circle on a clean, dry surface and place a portion of the spinach and cheese stuffing evenly over it. 
  4. Cover it with another rolled dough circle and press it gently all over the circumference using a fork. Pressing with a fork helps to seal the ravioli well. 
  5. Repeat steps 2 to 4 to make 11 more raviolis.
  6. Boil enough water in a deep pan.
  7. Add 2 tsp oil. This prevents the ravioli from sticking to each other. 
  8. Add salt to taste.
  9. Add 3 raviolis at a time. 
  10. Cook on a medium flame for 4 minutes, while stirring occasionally. Remove using a slotted spoon and keep aside.
  11. Repeat steps 6 to 10 to cook 9 more raviolis in 3 more batches. Keep aside.

How to make homemade tomato pulp
  1. To make tomato pulp recipe | fresh tomato pulp | tomato pulp at home | boil a vesselful of water in a deep pan.
  2. Scoop out and discard the eyes of the tomatoes using the tip of a sharp knife
  3. Click here to learn how to make tomato pulp in detail

How to make white sauce
  1. For making the white sauce recipe for baking | Indian style white sauce recipe | béchamel sauce | heat 1 tbsp butter in a broad non-stick pan.
  2. Once the butter has melted, add 2 tbsp plain flour (maida).
  3. Cook on a slow flame for 1 to 2 minutes, while stirring continuously with the help of a whisk. This is called as a roux which acts a thickening agent for the White Sauce. The frequent stirring helps in even cooking of the flour apart from preventing it from forming lumps.
  4. Once you see the flour has become a little froth and golden in colour, reduce the flame to low and add 2 cups milk. Pour the milk with one hand and whisk using the other hand. If you are vegan or allergic to dairy products, then use almond milk.
  5. Whisk well and cook on a medium flame for 3 to 4 minutes, or till the White Sauce thickens, while stirring continuously. It is very important to mix continuously after you add the milk and whisk until the flour and milk have incorporated well. If not whisked well, you might get lumps in your White Sauce.
  6. Add salt to taste and 1/2 tsp freshly ground black pepper (kalimirch).
  7. Mix well and cook on a medium flame for 1 more minute. You can even add little nutmeg powder to enhance the flavor of white sauce recipe for baking | Indian style white sauce recipe | béchamel sauce |.
  8. White sauce is ready. This is approx 3/4 cup of white sauce.

For the pink sauce
  1. For the pink sauce of homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli, heat 1 tbsp olive oil in a broad non-stick pan.
  2. Add 2 tsp finely chopped garlic (lehsun).
  3. Add 1/2 cup finely chopped onions.
  4. Sauté on a medium flame for 2 minutes.
  5. Add 1 1/2 cups fresh tomato pulp.
  6. Add salt to taste.
  7. Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  8. Add 1 tsp sugar. This is to balance the tanginess of tomatoes.
  9. Add 2 tbsp tomato ketchup.
  10. Add 1 1/2 tsp dry red chilli flakes (paprika).
  11. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  12. Add 3/4 cup white sauce.
  13. Mix well. Keep aside.

How to bake homemade ravioli
  1. To bake homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli, pour ½ cup of the pink sauce in a baking dish and spread it evenly.
  2. Place 5 raviolis over it.
  3. Pour ½ cup of pink sauce evenly over it.
  4. Place the remaining 5 raviolis over it.
  5. Finally pour the remaining pink sauce evenly over it.
  6. Sprinkle 1/2 cup grated processed cheese.
  7. Also sprinkle /2 tsp dry red chilli flakes (paprika) evenly over it.
  8. Bake in a pre-heated oven at 200ºC (400ºF) for 15 minutes.
  9. Serve homemade ravioli recipe | veg ravioli in pink sauce | eggless ravioli | spinach and cheese ravioli immediately.

Nutrient values (Abbrv) per serving
Energy384 cal
Protein12 g
Carbohydrates38.1 g
Fiber3.7 g
Fat19.7 g
Cholesterol34.3 mg
Sodium341.6 mg

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Reviews

Ravioli, Veg Ravioli in Pink Sauce
5
 on 26 Oct 20 08:08 PM


Tried this recipe today. It turned out AMAZING... My family told me they have not eaten any ravioli as good as this ever. My husband said it is better than any restaurant. Thank you so so much for this detailed recipe
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Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Reply
27 Oct 20 10:44 AM
Ravioli, Veg Ravioli in Pink Sauce
5
 on 08 Jan 20 09:32 PM


How thick should the ravioli be ? I tried it and the ravioli turned out to be quite thick and chewy.
Reply
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Tarla Dalal    Hi Sneha, the ravioli sheet should be thin enough, almost of as thin as a roti.
Reply
09 Jan 20 05:34 PM
Ravioli, Veg Ravioli in Pink Sauce
5
Foodie #687883
 on 29 Dec 19 06:52 AM


I tried this recipe yesterday and it turned out to be amazing. Everyone loved the dish. Thank you for such a clear and sorted recipe.
Reply
Ravioli, Veg Ravioli in Pink Sauce
5
 on 29 Oct 19 03:34 PM


The receipe turned out amazing.. The only downside is if you make layers of ravioli, it doesn''t stay intact while serving. It breaks.
Reply
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Tarla Dalal    Hi, So while you press with the fork.. press it really well, so it remains intact.
Reply
30 Oct 19 05:19 PM
Ravioli, Veg Ravioli in Pink Sauce
5
Foodie #673650
 on 21 Feb 18 07:37 PM


Should the ravioli be boiled to al-dente? How to keep it aside, in water or to drain it and quote with oil like pasta or spaghetti?
Reply
Ravioli
5
 on 15 Apr 16 03:28 PM


At what temperature and for how many minutes?
Reply
| Hide Replies
Tarla Dalal    Hi Silky, Yes you can, microwave it for 5 minutes.
Reply
16 Apr 16 01:48 PM
Ravioli
5
 on 15 Apr 16 02:48 PM


Can we bake it in microwave?
Reply
| Hide Replies
Tarla Dalal    Hi Silky, Yes you can bake in a convection microwave
Reply
15 Apr 16 02:51 PM