RVIO

Preparation time: 30 mins.   Coking time: 30 mins.    Serves 8
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Ingredients


For the crust
1 1/2 cups plain flour (maida)
4 tsp butter
1 tsp salt
ice-cold water

For the filling
2 bunches spinach (palak)
1/2 tsp chilli powder
4 tbsp grated processed cheese
salt to taste

For the topping
1 kg tomatoes
3 tbsp tomato ketchup
1/2 tsp chilli powder
3 tsp sugar (approx.)
1/3 cup fresh cream
salt to taste
2 tbsp grated cooking cheese

Method

  1. Sieve the flour. Add the salt and butter and mix well. Add the ice- cold water and make a soft dough.
  2. Leave the dough for at least 1 hour.


For the filling

  1. Chop the spinach very finely, add 2 teaspoons of water and cook.
  2. When cooked, drain it and mash well.
  3. Add the chilli powder, cheese and salt.


For the sauce

  1. Cut the tomatoes into big pieces, add 1/2 teacup of water and cook.
  2. When cooked, take out a thick soup by passing through a sieve.
  3. Boil the soup and add the sugar, chilli powder, tomato ketchup and salt.
  4. After 10 minutes, add the cream.


How to proceed

  1. Divide the dough into 6 to 8 equal parts. Roll out thin rounds of equal size.
  2. Put one round on a board. Put small lumps of the filling at about 25 mm.(1″) intervals on the round.
  3. Apply a little water around the lumps.
  4. Put another round on the top. Press with the fingers around the lumps.
  5. Stamp out the ravioli with a small round biscuit- cutter; or using a knife, make square ravioli pieces.
  6. Repeat with the remaining round.
  7. Boil plenty of water in a large vessel and add 2 teaspoons of oil to the boiling water.
  8. Put a few ravioli pieces at a time in the boiling water and when they come on top, take out and put in the prepared sauce.
  9. Grease a baking dish and put the ravioli pieces in it. Sprinkle the grated cheese on top.
  10. Bake in a hot oven at 400°F for 10 minutes.
  11. Serve hot.

Tips

  1. Ravioli can be prepared well in advance. Just bake when you want to serve.

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