Paneer And Spinach Stuffed Whole Wheat Ravioli With Creamy Tomato Sauce Recipe

About this recipe

A hearty, protein-packed fusion dish featuring homemade whole wheat ravioli stuffed with spiced paneer and spinach, served in a rich, creamy tomato sauce. Perfect for an advanced-level cook looking to gain weight.

Ingredients

• 200 g Paneer
• 200 g Cream
• 500 ml Water
• 500 Gms Buckwheat Flour
• 250g Garlic
• 100 ml Olive Oil
• 50 g Nutmeg Powder
• - Red Chilli
• 10G Salt
• 50 g Black Pepper
• - Basil Leaves

Instructions

1. Step 1: In a mixing bowl, combine whole wheat flour with a pinch of salt and add water gradually to form a soft dough. Knead well and cover with a damp cloth. Let rest for 15 minutes.
2. Step 2: Heat 1 tablespoon of olive oil in a pan and sauté garlic until fragrant. Add spinach and cook until wilted. Mix in crumbled paneer, nutmeg powder, salt, and black pepper. Remove from heat and let cool.
3. Step 3: Roll out the dough into thin sheets using a rolling pin or a pasta machine. Cut into squares or circles and spoon the paneer-spinach mixture onto half of the pieces. Cover with the remaining pieces and seal edges well to form ravioli.
4. Step 4: Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes or until they float to the surface. Drain and set aside.
5. Step 5: In a pan, heat 2 tablespoons of olive oil. Add garlic and sauté until golden. Stir in tomato puree, red chili flakes, and salt. Simmer for 10 minutes, then mix in fresh cream and basil leaves.
6. Step 6: Serve the ravioli hot, topped generously with the creamy tomato sauce.