Saturday, September 19, 2015

Eggless spinach Raviolis

Eggless spinach raviolis


1 cup maida
1 cup of suji
A pinch of salt
2 tbsp refined oil

For the filling:

Boiled spinach and potato mixture
2 tbsp oil
Salt and pepper

For the sauce:

2  small tomatoes
Lemon juice 2 tbsp
Salt n pepper


Combine the flour, semolina, salt,  oil and warm  water together to make a semi stiff dough.

Cover and let it rest for 30-40 minutes.

For the filling:

Stir fry spinach potato mixture in pan with oil

Season it with salt, pepper.

Knead the dough on a floured surface

Roll out the dough in small balls

Make square outer shells    by rolling thin rotis 2cm thin and cutting the edges to make a square.
You can use cutters too

Brush a little milk on the ravioli shells.

Put the filling in centre of one square.

Place another square on it and seal the filling by fingers. A tomb like structure appears in centre.

Make designs with fork in outer frill of the ravioli.

Put all raviolis in boiling water till it rises on top or float.

Take out and keep aside.

For the final assembling

In a  pan add butter on low heat. Add tomato pieces and smear in butter. Add raviolis and pan fry in butter. Season with salt and pepper. Add lemon juice and mix well.


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