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Palak Paneer Ravioli Recipe by Sanjeev Kapoor

Today I share the Palak Paneer Ravioli Recipe by India's top Chef Sanjeev Kapoor, which I got from sanjeevkapoor.com. Cherish house of minerals and vitamins, spinach (Palak) should be as part of the week's menu. The usage could be varied: chopped spinach (Palak) leaves prepared with potatoes is really a semi-wet vegetable with rotis, several spinach (Palak) leaves added too with mixed vegetables and changed into a soup is lovely on the cold winter night, chopped and also blanched spinach (Palak) creates a different kind of raita, spinach (Palak) puree may be used in cutlets or even kababs, the list goes on.

 

Recipe by: Shikha Batra

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Ingredients
  • spinach (Palak) puree 1½ cups
  • Paneer (cottage cheese) ½ cup
  • Dough for pasta as required
  • Capsicum mixed, finely chopped ¼ cup
  • Salt to taste
  • Crushed black peppercorns to taste
  • Refined flour (maida) for dusting
  • Ghee 1 tablespoon
  • Garlic chopped 1 tablespoon
  • Cumin seeds 1 teaspoon
  • Onion finely chopped 1 medium
  • Butter 1 teaspoon
  • Fresh cream 2 tablespo to sprinkle
  • Olive oil 1 tablespoon
  • Fresh coriander sprigs 1 for garnishing
Directions
  •  
  • Prep
    21-25 minutes
  • Cook
    16-20 minutes
  • Ready In
    45 minutes
  • 1
    Take cottage cheese, mixed capsicums, salt and crushed peppercorns in a bowl and mix.
  • 2
    Divide the dough into equal portions. Dust the worktop with some flour and roll out each portion to a thin sheet. Cut into roundels with a small a cookie cutter and discard the excess dough.
  • 3
    Put some cottage cheese mixture in the center of half the roundels, apply some water on the edges, cover with remaining roundels and press the edges to seal. Press the edges using the back of a fork to create texture.
  • 4
    Heat ghee in a non-stick pan. Add garlic and cumin seeds and sauté for 30 seconds. Add onion and sauté till golden.
  • 5
    Add spinach (Palak) puree, mix and cook for 1-2 minutes. Add salt and butter, mix and cook for 1 minute. Add 2-3 tablespoons water, mix and cook for 1 minute.Add cream, mix and cook for 1-2 minutes.
  • 6
    Boil some water in a deep non-stick pan. Add olive oil, salt and ravioli and blanch for 6-8 minutes. Drain on a plate.
  • 7
    Put some spinach (Palak) gravy in a serving bowl, place ravioli in the center and drizzle some cream on top.
  • 8
    Serve hot garnished with a coriander sprig.
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