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Spinach and paneer ravioli with tomato sauce Recipe

by Shanthi Muthuvel
Spinach and paneer ravioli with tomato sauce
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Ingredients

  • Yields around 15 to 20 ravioli’s (depends on the size of ravioli)
  • For making ravioli dough:
  • 1 1/2 cup – Maida / All purpose flour
  • 4 tsp – Butter
  • Salt to taste
  • Ice water to knead dough
  • Wheat flour to dust For making spinach paneer stuffing:
  • 2 cups – Spinach (chopped finely)
  • 3/4 cup – Crumbled paneer
  • 1 no – Onion (chopped finely)
  • 1 tsp – Ginger garlic crushed
  • 1/4 tsp – Garam masala powder
  • 1 tbsp – Olive oil
  • 1/4 tsp – Fennel seeds
  • 1/4 tsp – Cumin seeds
  • Salt and pepper powder to taste For making tomato sauce:
  • 2 medium – Tomatoes (puree them)
  • 1 no – Onion (chopped)
  • 1 no – Garlic (chopped finely)
  • 1/4 tsp – Sugar
  • 1/8 tsp – Dried oregano
  • 1/8 tsp – Dried basil
  • 1 tbsp – Olive oil
  • Salt and pepper powder to taste Preparation method:
  • Making of ravioli dough:

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1000g
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 40mg 2%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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