Saag Paneer Spinach Ravioli in White Sauce
Indo-Italian Stuffed Raviolis in Rich Cashew Onion Sauce.
Servings: 2 Servings
For the Ravioli pockets
- 1 cup All purpose flour(maida)
- 1 Large egg
- 1 tsp Sugar
- Salt - To taste
For the Filling
- 100-125 Gms Paneer
- 8-10 Leaves Fresh Spinach - Amaranthus is used here (Araikeerai/Koyagura)
- 3-4 Nos green chillies
- 5-6 Leaves Fresh Mint - Pudina
- 1 small-medium sized Onion - Finely chopped
- Salt - To taste
- 1 tsp Mixed herb
- 1/4 tsp Garam Masala
For the White Sauce
- 1 Big sized Onion - chopped roughly
- 2 Nos green chillies
- 2 tbsp Cashew
- 1 inch Ginger
- 3 pods garlic
- 2 tbsp Milk
- 1 tbsp fresh cream
- 1 tsp Cumin seeds
- 1/2 tsp turmeric powder
Boil water and put in spinach leaves in it until it becomes soft. drain water and keep it ready.
Grind Paneer, cooked spinach, mint and chillies coarsely until paneer is crumbled. Don't grind too much to paste.
Heat oil/Butter, Saute Onions until brown. Add ground crumble, Mixed herb, salt and garam masala. Saute till Paneer is cooked. Do not add water, Water in spinach is sufficient to cook the paneer.
Filling the Ravioli pockets
Take the dough and make small balls and roll them to thin big round. Cut four small rounds from it with any jar cover or any cutter if you have one.
Place a circle, Place the filling on it. Close it with another circle as shown in pic.
Seal the edges secure so that dumplings doesn't come out when put in water.
Preparing White Sauce
Grind Onion, cashew, green chilli, ginger and garlic to a fine paste
Heat Oil/Butter in a non stick pan, Pop in Cumin seeds and add the ground paste. Add salt, turmeric powder and saute until raw smell goes off.
When it starts to leave out water and becomes dry, Add millk and fresh cream. Mix well. Give it a boil and pour it on the baking bowl on top of raviolis