How to make "Veg Ravioli pasta in Spinach cream sauce"

For pasta dough
In a bowl take flour add salt to it and mix it. Now add the oil mix it well. Then add the eggs and combine well. Now add little water at a time just a splash and knead it. If need more water then again splash some water and knead. We need a soft dough for pasta but it should not be liquidy. The dough should be tight and soft. Rest the dough for 15-20 minutes. Then roll it like a chapati or roti or if you have pasta maker then pass the dough from it and then cut it.

Cut it in desired shape. I use a flower shape cookie cutter. For one ravioli we need two pasta cuts. Once all done start filling it. The dough can be refrigerated for 3-4 days in an air tight container. With this pasta dough you can make any type of pasta or lasagna sheets. Simple add salt and litte oil in hot water add the pasta and cook it for 10 minutes and your pasta is ready to go in your dish.

For the filling
I used green beans, carrot, peas, cauliflower, broccoli and spring onions all finely diced. You can make filling with your own style too with any spices. You can even add paneer, mushroom, tofu, or if you want to make non-veg filling go for it. In a pan heat 3-4 tbsp oil add onions and saute once get translucent add the ginger and garlic paste along with salt and cook till the rawness goes away. Then add the finely diced vegetables and saute for 2-3 minutes.

Then add the cumin and black pepper powder and red chilli powder and mix. Don't add any extra water in the veggies they will cook properly in it's own water. Cover and cook till done. Keep it aside to cool down completely. Make sure the filling should be completely cool and dry while filling in pasta. This filling can be used in lunch or dinner or even in lunch box and can go well for 3-4 days in a refrigerator.

For the sauce
First thing first blanch the spinach for blanching you need to add spinach in a hot water for 3-4 minutes then drain the water and transfer it to the cold water leave it there for 2-3 minutes and done. Now make a fine paste of it. In a pan heat the butter and add ginger garlic paste saute it and then add salt. Then add the spinach paste and mix well further add the cream along with black pepper powder and red chilli flakes.

Saute it well and finely add the cheese cook for two minutes and off the flame. This sauce can be used in many dishes and can be stored in refrigerator for upto 6-7 days. Then only thing you have to do is use a clean spoon every time.

ASSEMBLING
Take the prepared and cut pasta over it add 1 tbsp of filling cover it with another cut pasta and press it from all sides with a fork or anything. Now prepare rest of the ravioli the same way and add it to the boiling water. Add some salt in the water. At first the ravioli's will drown in the bottom later when they will cook from inside out they will start floating and this is the time to take them out. Put them on a kitchen towel to absorb excess water.

Now in a serving bowl add the prepared creamy spinach sauce and put ravioli's over it. Serve it hot and i bet you will enjoy each and every bite of it.
Enjoy this Italian cuisine with your loved ones.
HAPPY COOKING 😊