Spinach Ricotta Ravioli In Tomato Cream Sauce
Spinach Ricotta Ravioli In Tomato Cream Sauce

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, spinach ricotta ravioli in tomato cream sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spinach Ricotta Ravioli In Tomato Cream Sauce is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Spinach Ricotta Ravioli In Tomato Cream Sauce is something that I’ve loved my whole life. They’re nice and they look fantastic.

So I made super delicious spinach ravioli with ricotta cheese filling in a creamy tomato sauce. Here is my recipe featured on SeriousEats Weekend Cook and Cut each grape tomato in half and add all of them to the pan with the tomato cream sauce. Salt to taste and and more chopped thyme if needed.

To begin with this recipe, we have to prepare a few ingredients. You can have spinach ricotta ravioli in tomato cream sauce using 39 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Spinach Ricotta Ravioli In Tomato Cream Sauce:
  1. Get For Spinach Ravioli Dough:
  2. Take 1 cup spinach puree
  3. Get 1.5 cup whole wheat flour
  4. Make ready 1.5 tbsp semolina sooji
  5. Get as per taste salt
  6. Take 1 tbsp oil
  7. Take as required Tomato Cream Sauce
  8. Make ready 4 medium tomatoes chopped
  9. Get 1 small onion
  10. Get 1 tbsp garlic chopped finely
  11. Make ready 2 tbsp tomato puree or tomato ketchup
  12. Take 1 tsp sugar avoid if using tomato ketchup
  13. Make ready 1/2 tsp dried oregano
  14. Take 3 tbsp fresh cream
  15. Take 2 tbsp olive oil or any oil
  16. Take 1/2 cup water
  17. Prepare As per taste salt as per taste
  18. Take for Ricotta cheese Filling:
  19. Get 350 grams ricotta cheese Or you can use the fresh grated paneer or homemade paneer
  20. Take 70 grams mozarella cheese shredded
  21. Make ready 1 tbsp parsley dried
  22. Take 1 tsp black pepper powder freshly grounded
  23. Prepare as per taste salt
  24. Get for Boiling ravioli:
  25. Get 3 litre water
  26. Take 1 tbsp salt
  27. Prepare 1 tsp oil
  28. Get for Assembling Ravioli:
  29. Prepare 1 tbsp olive oil or oil of your choice
  30. Prepare 1/4 tsp red chilli flakes or more as per your choice
  31. Take 1/2 cup tomato sauce
  32. Make ready 1/4 cup water
  33. Get 1 tsp black pepper powder
  34. Prepare 1 tbsp fresh cream
  35. Make ready as per taste salt
  36. Prepare as required basil leaves for garnishing
  37. Take as required oregano for garnishing
  38. Take as required red chilli flakes for garnishing
  39. Prepare 1 tbsp ricotta cheese filling for garnishing

Pour a tbsp of sauce over each ravioli. Garnish with fresh basil leaves, the prepared ricotta cheese filling, oregano and chili flakes. Whole Wheat Spinach Ricotta Ravioli in Creamy Tomato Basil SauceArchana's Kitchen. In this stuffed pasta recipe I made a filling of sausages and spinach and topped the tender pillows of pasta with a tasty tomato cream sauce.

Steps to make Spinach Ricotta Ravioli In Tomato Cream Sauce:
  1. Spinach Ravioli Dough - In a mixing bowl add whole wheat flour, semolina, oil and salt. Add spinach puree to it. (for making spinach puree, wash thoroughly and blanch the spinach leaves for 2-3 minutes in boiling water along with salt and a pinch or turmeric. Drain and add cold water on the spinach leaves. Leave aside to cool and then blend into smooth paste.) Knead into a smooth dough and keep aside covered.
  2. Tomato Cream Sauce - Criss Cross the tomatoes from bottom and put them in boiling water for 5 minutes or till the skin becomes loose. Remove from water and let it cool. Remove the skin.
  3. Puree it in the blender. In a pan, heat oil and add chopped garlic to it. Saute it well. Now add the chopped onions or pureed onions. Cook till the onions are translucent.
  4. Add the tomato puree and boil and cook till the sauce thickens. The sauce is thickened and moisture evaporated. Add sugar, salt, tomato puree (or tomato Ketchup- Avoid sugar), oregano and water and let the mixture boil.
  5. Now add cream and mix well. The tomato cream sauce is ready. Keep the prepared sauce aside and use as needed.
  6. Ricotta Cheese filling - In a bowl add ricotta cheese (or fresh grated paneer), grated mozarella cheese. Add parsley, salt and black pepper powder. Mix well. The filling is ready.
  7. Making Ravioli - Smoothen the kneaded ravioli dough. Make equal balls from it. Flatten it and dust it with flour. Roll it into a big thin circle. Cut it into small rounds with a round cutter. Take out the cirlces. Fill a tsp of filling into half of the circles.
  8. Apply water on the edges. Cover them with the other circles. Press and seal the edges by pressing fork. The ravioilis are ready.
  9. Boil the water in a big pot. Add salt and oil into it. Now put prepared ravioli one by one and let them boil for 6-7 minutes. When they are cooked they will float on the surface.
  10. Remove with a slotted spoon in a dish.
  11. Assembling the ravioli - In a pan heat oil and the prepared sauce. Add oregano and chilli flakes to it. Add cream and mix well.
  12. Plate it in a serving dish. Put three ravioli over it. Pour a tbsp of sauce over each ravioli. Garnish with fresh basil leaves, the prepared ricotta cheese filling, oregano and chilli flakes.
  13. The spinach and ricotta ravioli in tomato cream sauce is ready to serve. Enjoy it hot.

The peppery bite of the arugula contrasts nicely with the creamy sauce. This pasta is also delicious with a simple tomato sauce, or even an herb butter sauce. The Spinach Ricotta Ravioli is a wholesome recipe that is made from whole wheat flour and with a healthy spinach and ricotta filling. I seasoned with red pepper flakes, oregano and a bit or rosemary, and after cooking the ravioli in boiling water, I added them to the skillet to finish. Add the reserved tomato juice, basil, sugar, and salt Add salt to the boiling water, then add the ravioli and cook as the label directs; drain.

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