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Spinach Rivoli With Tomato Cream Sauce

4 from 1 vote

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Prep Time 50 mins
Cook Time 50 mins
Total Time 1 hr 40 mins
Recipe CategoryVegetarian
Served AsBreakfast, Brunch
CuisineItalian
Servings 4
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Ingredients
  

  • Wheat flour - 1 cup
  • Rava /semolina - 2 tbsp
  • Spinach - 250 gms
  • Salt
  • Oil - 1 tbsp
  • For stuffing
  • Finely chopped capsicum - 2 tbsp
  • Finely chopped cabbage - 2 tbsp
  • Finely chopped onion - 2 tbsp
  • Grated paneer - 100 gms
  • Salt
  • Black pepper powder - 1/4 tsp
  • Oil - 1 tbsp
  • Oregano - 1/4 tsp
  • Chilly flax - 1/2 tsp Fo
  • For tomato cream sauce
  • Tomato - 2 big size
  • Garlic cloves - 2 - 3
  • Sugar - 1/2 tsp
  • Salt
  • Red chilly powder - 1/2 tsp
  • Fresh cream - 2 tbsp
  • Olive oil - 1 tbsp
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Instructions
 

  • 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.
  • 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 rivoli.

Please appreciate the author by voting!

4 from 1 vote
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