How to make Spinach Paneer And Pinenut Ravioli -
Paneer and raviolli cooked with a tomato and basil based sauce.
This is a Sanjeev Kapoor exclusive recipe.
Spinach Paneer And Pinenut Ravioli Recipe Card
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 : 26-30 minutes
Cook time : 26-30 minutes
Level Of Cooking : Difficult
Ingredients for Spinach Paneer And Pinenut Ravioli Recipe
Spinach blanched and chopped 2 medium bunches
Cottage Cheese grated 1/2 cup
Pine nuts(chilgoza) toasted and crushed 1/4 cup
Butter 1 tablespoon
Onion chopped 1 medium
Garlic chopped 2-3 cloves
Salt to taste
Nutmeg powder 1/4 teaspoon
Black peppercorns 1/2 teaspoon
Refined flour (maida) 200 grams
Olive oil 3 tablespoons
Olive oil 2 tablespoons
Black peppercorns 3-4
Onions sliced 1 medium
Garlic sliced 3-4 cloves
Tomatoes quartered 6-8 medium
Tomato puree 1/2 cup
Salt to taste
Fresh basil leaves 15-20
Sugar 1 tablespoon
Black peppercorns crushed 1/2 teaspoon
For the filling heat butter in a pan, add onion and sauté till translucent. Add garlic and sauté for half a minute. Add chopped spinach leaves and sauté till the moisture from the spinach has evaporated. Add salt, nutmeg powder and crushed peppercorns and mix well. Remove from pan and cool the mixture. To this cooled mixture add grated paneer and toasted pinenuts and adjust seasoning. For the pasta knead refined flour, two eggs, salt and one tablespoon of olive oil into a stiff dough. Rest the dough for ten to fifteen minutes under a damp muslin cloth. Whisk the remaining egg for egg wash. Place dough on a clean working surface and roll out, dusting with flour as needed, into a large rectangle. The pasta should be rolled out as thinly as possible, nearly translucent, but without any tears. Take a blunt knife and mark the pasta sheet to make two equal portions. Take small portions of filling and place at equidistance (keeping an inch and a half all around) on one half of the pasta sheet. Apply a little egg wash on the edges and around the filling. Carefully lift the other half and cover the first half. Press gently with finger tips to mark equal squares. Take a pasta cutter dusted with flour and cut equal sized squares (ravioli) ensuring that the filling remains in the centre. Press edges lightly. Heat seven cups of water in a deep pan. Add salt and half a tablespoon of olive oil. Once the water comes to a boil add the prepared ravioli and blanch till all the raviolis float on top. Drain and refresh in chilled water. Apply one and a half tablespoons of olive oil to the raviolis and set aside. For sauce, heat two tablespoons of olive oil in a pan. Add peppercorns, onions and sauté for a minute. Add garlic and sauté for another half a minute. Add tomatoes and let them cook completely. Add tomato puree and mix well. Simmer for two to three minutes. Add salt and half the basil leaves. Pass the tomato mixture through a soup strainer to obtain a smooth sauce. Heat this sauce in a shallow pan. Add salt if required. Add sugar, crushed peppercorns and mix well. Add the blanched ravioli to the sauce and mix well taking care that the ravioli does not break. Add remaining basil leaves to the pasta and serve immediately.