Spinach and Paneer Rivoli with Creamy Tomato Sauce: A Delightful Italian Brunch
1 hour 40 minutes
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About Spinach and Paneer Rivoli with Creamy Tomato Sauce: A Delightful Italian Brunch
Indulge in a unique Italian-inspired brunch or breakfast dish: Spinach and Paneer Rivoli with Creamy Tomato Sauce. These delicate semolina and whole wheat pasta pillows are bursting with a flavorful filling of spinach, paneer (Indian cottage cheese), and sauteed vegetables. Each bite is a delightful mix of textures and tastes.The vibrant green filling complements the rich and creamy tomato sauce beautifully. This recipe is perfect for a special occasion or a weekend treat. Impress your friends and family with this elegant yet surprisingly easy-to-make dish.Prepare to be captivated by the harmonious blend of earthy spinach, savory paneer, and the luscious tomato cream sauce. This recipe is a celebration of fresh ingredients and simple cooking techniques, resulting in an unforgettable culinary experience.
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See the 30-Day PlanRecipe Time & More
Prep50 minutes
Cook50 minutes
Total1 hour 40 minutes
Ingredients
For the Rivoli Pasta Dough
For the Rivoli Filling
- 2 tbsp Bell Peppers finely chopped
- 2 tbsp Cabbage finely chopped
- 1 small Onion finely chopped
- 100 gm Cottage Cheese indian cottage cheese, grated
- 1.5 tsp Salt or to taste
- 1/4 tsp Pepper black, freshly ground
- 1 tbsp Olive Oil
- 1/4 tsp Oregano dried, flaked
- 1/2 tsp Pepper Flakes or to taste, red
For the Creamy Tomato Sauce
- 2 large Tomatoes
- 2 clove Garlic minced
- 1/2 tsp Sugar
- 1.5 tsp Salt or to taste
- 1/2 tsp Chili Powder or to taste, red
- 2 tbsp Heavy Cream fresh
- 1 tbsp Olive Oil
Instructions
Prepare the Spinach Puree
- Blanch the spinach in boiling salted water for 1 minute. Immediately plunge into ice water to stop cooking. Squeeze out excess water and blend into a smooth puree.
Make the Rivoli Dough
- In a large bowl, combine whole wheat flour, semolina, spinach puree, salt, and olive oil. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Let the dough rest, covered, for at least 30 minutes.
Prepare the Filling
- Heat olive oil in a pan. Saute the onion for 1 minute, then add bell pepper and cabbage. Cook for 2 minutes until slightly softened but still crunchy. Stir in salt, black pepper, oregano, red pepper flakes, and grated paneer. Cook for another minute, then remove from heat.
Assemble the Rivoli
- Divide the dough into equal portions. Roll each portion into a thin circle using a rolling pin. Use a cookie cutter or a knife to cut out rounds.
- Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
Steam the Rivoli
- Steam the rivoli for 5-7 minutes, or until cooked through.
Make the Creamy Tomato Sauce
- Blend the tomatoes into a smooth puree. Heat olive oil in a pan, add minced garlic, and saute for 1 minute until fragrant. Add tomato puree, salt, sugar, and red chili powder. Simmer for 2-3 minutes. Stir in heavy cream and heat through. Do not boil.
Serve
- Serve the steamed rivoli generously drizzled with the creamy tomato sauce. Garnish as desired.
Recipe Notes
Expert Tips for Perfect Spinach and Paneer Rivoli
- For a richer flavor, use homemade paneer.
- If you don't have a steamer, you can cook the rivoli in a pan with a little water, covered, until cooked through.
- Add a sprinkle of fresh herbs, such as basil or parsley, to the tomato sauce for extra freshness.
- Feel free to experiment with other vegetables in the filling, such as mushrooms or zucchini.
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Recipe Nutrition
Calories: 273kcalCarbohydrates: 33gProtein: 9gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 2565mgFiber: 3gSugar: 3g
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4 Comments
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What a flavorful dish! Thanks for sharing.
I’m excited to try this recipe!
This looks incredible! Thank you.
This looks divine! Can’t wait to make it.