Spinach Rivoli

Spinach Rivoli - Plattershare - Recipes, food stories and food lovers
4 from 1 vote
Print Pin
Prep Time50 minutes
Cook Time25 minutes
Total Time1 hour 15 minutes
Served As: Breakfast
Recipe Cuisine Type: Italian
Recipe Taste: Salty, Sweet
Servings 4


  • 1 cup whole wheat flour
  • 2 tbsp Semolina or rava rava
  • 250 gm Spinach
  • 1-2 tsp Salt or as per taste
  • 1 tbsp Oil
  • Stuffing for
  • 2 tbsp Capsicum finely chopped
  • 2 tbsp Cabbage finely chopped
  • 2 tbsp Onion finely chopped
  • 100 gm Paneer grated
  • 1-2 tsp Salt or as per taste
  • 1 tbsp Oil
  • 1/4 tsp Black Pepper Powder
  • 1/4 tsp Oregano
  • 1/2 tsp Chilly Flax - 1/2 Tsp chilly flax
  • Tomato Cream Sauce for
  • 2 Tomato big size
  • 2 cloves Garlic
  • 1/2 tsp Sugar
  • 1-2 tsp Salt or as per taste
  • 1/2 tsp red chili powder
  • 2 tbsp Cream fresh
  • 1 tbsp Olive Oil


  • Add spinach into hot water with salt for one mins.
  • Once cooled,to make a puree.
  • Take a large bowl add wheat flour ,rava ,spinach puree salt and one tbsp oil and mix well.
  • Make a soft dough ,keep aside for 30 mins.
  • Heat one tbsp oil in a pan
  • Add onion and saute for one mins.
  • Now add veggies and cook for two mins till crunchy.
  • Add salt,black pepper powder,oregano and chilly flax and turn off the flame.
  • Now add grated paneer and mix well.
  • Now stuffing is ready.
  • Divide the dough into equal parts and roll out thin chapati..
  • Cut into round shape with cookie cutter.
  • Stuff the filling and cover it with other rivoli sheet.
  • Seal the edges with fork
  • Make all rivoli with same method and steam for five mins.
  • For tomato cream sauce
  • First grind the tomato to make a puree.
  • Heat one tbsp olive oil and add crushed garlic and cook for one mins.
  • Now add tomato puree,salt,sugar and red chilly powder and cook for two mins.
  • Add fresh cream and mix well and turn off the flame
  • Serve with rivol
Explore Recipes by Tags paneer recipes

Please appreciate the author by voting!

4 from 1 vote


Leave a Reply