Day 1 Week 1 of BM #55 -
After a two week break, I am back with my regular 3 posts a week schedule this month.
This week I shall present some interesting stuffed pastas. I was very happy when I made Today's ravioli as it was made from scratch. The stuffing is a tried and tested on and a classic combo as such. So it was bound to be a success with my family.
Pasta Sauce about 1 1/2 cups or as needed
For the Ravioli -
All Purpose Flour / Maida 3 cups
Salt 1/2 tsp
Olive Oil 2 Tbsp
Warm Water 1 cup
For the Stuffing -
Spinach, chopped 1 cup (I used frozen chopped spinach)
Paneer Shredded about 1 cup (Cottage cheese or Ricotta cheese can also be used)
Cilantro and Green Chili Paste as needed
Garlic Powder, Onion Powder, Red Chili Powder and Salt as needed
Method Of Preparation -
To Make the Filling -
In a mixing bowl, add the blanched/thawed spinach, shredded paneer, cilantro and green chili paste, onion powder, garlic powder, salt, Italian seasoning and some red chili powder to taste. Mix well and set aside.
To Make the Ravioli -
Knead the flour, salt, Olive oil and warm water into a soft and pliable dough, cover and set aside.
If using a pasta machine the process becomes easier but I rolled it using a rolling pin.
Pinch manageable size of the dough and roll out a thin rectangle. [I felt 4 inches in width and 9 inches in length was a decent size of a rectangle to handle.]
Halve the rectangle into 2 X 9 pieces. Place the filling on one rectangle at even intervals. Cover with the other rectangle, seal the edges and cut them into even squares making sure the filling doesn't ooze out.
Repeat with the remaining dough making squares with the filling.
Boil about 10 cups of water and gently slide the prepared ravioli and cook them for about 2-3 minutes. Remove using a perforated ladle onto the Pasta sauce or any sauce of your choice.
Serve with a side of steamed broccoli and sliced jalapenos for an extra kick!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55.
Preparation Time 1 1/2 hrs
Makes approx 45 ravioli