How to make Palak Paneer Ravioli -
Cottage cheese stuffed ravioli served with a flavorful spinach gravy. A healthy and delicious recipe that is worth giving a try.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach puree (पालक की प्यूरी ), Paneer (cottage cheese) (पनीर)
Cuisine : Indo-Italian
Course : Main Course Vegetarian
For more recipes related to Palak Paneer Ravioli checkout Palak Soyawadi, Baked Palak Paneer, Spinach Gnocchi in Cheese Garlic Sauce, VEGAN PALAK PANEER- SK Khazana . You can also find more Main Course Vegetarian recipes like Dahi Ma Bheeda Paneer Steak Sizzler Aloo Gobhi ki Sabzi - SK Khazana Peas In A Mushroom Potato Ring
Palak Paneer Ravioli Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Palak Paneer Ravioli Recipe
Spinach puree 1½ cups
Paneer (cottage cheese) ½ cup
Dough for pasta as required
Capsicum mixed, finely chopped ¼ cup
Salt to taste
Crushed black peppercorns to taste
Refined flour (maida) for dusting
Ghee 1 tablespoon
Garlic chopped 1 tablespoon
Cumin seeds 1 teaspoon
Onion finely chopped 1 medium
Butter 1 teaspoon
Fresh cream 2 tablespoons to sprinkle
Olive oil 1 tablespoon
Fresh coriander sprigs 1 for garnishing
Method
Step 1
Combine cottage cheese, mixed bell peppers, salt and crushed peppercorns in a bowl and mix.
Step 2
Divide the dough into equal portions. Dust the worktop with some flour and roll out each portion to a thin sheet. Cut into roundels with a small a cookie cutter and discard the excess dough.
Step 3
Put some cottage cheese mixture in the center of half the roundels, apply some water on the edges, cover with remaining roundels and press the edges to seal. Press the edges using the back of a fork to create texture.
Step 4
Heat ghee in a non-stick pan. Add garlic and cumin seeds and sauté for 30 seconds. Add onion and sauté till golden.
Step 5
Add spinach puree, mix and cook for 1-2 minutes. Add salt and butter, mix and cook for 1 minute. Add 2-3 tablespoons water, mix and cook for 1 minute.Add cream, mix and cook for 1-2 minutes.
Step 6
Boil some water in a deep non-stick pan. Add olive oil, salt and ravioli and blanch for 6-8 minutes. Drain on a plate.
Step 7
Put some spinach gravy in a serving bowl, place ravioli in the center and drizzle some cream on top.
Step 8
Serve hot garnished with a coriander sprig.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
