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Spinach Rivoli
muktisahay
4
from 1 vote
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Prep Time
50
minutes
mins
Cook Time
25
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Served As
Breakfast
Recipe Cuisine Type
Italian
Servings
4
Ingredients
1x
2x
3x
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
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.
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
Keyword
milk recipe, paneer recipe
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