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Spinach Rivoli With Tomato Cream Sauce
muktisahay
4
from 1 vote
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Prep Time
50
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Served As
Breakfast
,
Brunch
Recipe Cuisine Type
Italian
Servings
4
Ingredients
1x
2x
3x
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
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.
Keyword
international
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