Indian Paneer & Mushroom Ravioli with Homemade Marinara Sauce
35 minutes
1148 reads
About Indian Paneer & Mushroom Ravioli with Homemade Marinara Sauce
Experience a delightful culinary fusion with this recipe for Indian Paneer & Mushroom Ravioli, a unique twist on classic Italian pasta. The rich, creamy paneer and earthy mushrooms, spiced with a hint of green chili, create a filling that's both savory and satisfying.This healthier alternative to traditional ravioli is incredibly versatile. Enjoy it for breakfast, brunch, a light lunch, or even a unique snack. The homemade marinara sauce perfectly complements the Indian-inspired filling, resulting in a harmonious blend of flavors and textures.Prepare to impress your friends and family with this innovative and delicious dish that seamlessly combines the best of Indian and Italian cuisines.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Ravioli Dough
- 250 gm Cornmeal
- 100 gm All-Purpose Flour also known as maida
- 1 large Egg lightly beaten
- 1/2 tsp Salt
- 2 tbsp Olive Oil
For the Ravioli Filling
- 100 gm Cottage Cheese indian cottage cheese, crumbled
- 100 gm Mushrooms button mushrooms, finely chopped
- 1.5 tsp Salt or to taste
- 1 tsp Chili finely chopped, green, minced, or 1 clove garlic
- 1 tbsp Olive Oil
Instructions
Prepare the Ravioli Dough
- Combine cornmeal, all-purpose flour, salt, and olive oil. Add the beaten egg and mix until a smooth dough forms. Knead for 5-7 minutes until elastic.
Prepare the Filling
- Heat olive oil in a pan. Sauté minced garlic (or chopped green chili) until fragrant. Add chopped mushrooms and cook until softened. Stir in crumbled paneer, salt, and cook for 1-2 minutes.
Assemble the Ravioli
- Roll out the dough thinly. Use a round cookie cutter or a glass to cut out circles. Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork.
Steam the Ravioli
- Steam the ravioli for 5-6 minutes, or until cooked through.
Make the Marinara Sauce
- Blanch the tomatoes, peel, and remove seeds. Blend the tomatoes with the whole red chilies until smooth. Heat olive oil in a pan. Add minced garlic and sauté until fragrant. Add the tomato purée, salt, sugar, and vinegar. Simmer for 10-15 minutes, stirring occasionally, until thickened.
Serve
- Serve the steamed ravioli hot, topped with the marinara sauce. Garnish with fresh basil leaves and mustard seeds.
Recipe Notes
Expert Tips
- For a richer flavor, add a tablespoon of grated Parmesan cheese to the ravioli filling.
- If you don't have fresh basil, you can substitute with 1/2 teaspoon of dried basil.
- To make the dough easier to work with, let it rest for at least 30 minutes before rolling it out.
- For a spicier sauce, add more red chilies or a pinch of red pepper flakes.
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Recipe Nutrition
Calories: 69kcalCarbohydrates: 5gProtein: 5gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1710mgFiber: 1gSugar: 3g
Nandini Diwakar
Articles: 36
5 Comments
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Such an enticing dish! Thanks for the recipe.
This looks so inviting! I’m eager to try it.
Absolutely delicious! Can’t wait to try it.
Looks so delectable! Thanks for posting.
This is amazing! Excited to make it.