Indo Italian Fusion Ravioli Recipes

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INDO-ITALIAN FUSION RAVIOLI



Indo-Italian Fusion Ravioli image

Make and share this Indo-Italian Fusion Ravioli recipe from Food.com.

Provided by Panfusine

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

1/2 lb paneer cheese
8 ounces fresh spinach leaves
1/4 cup fresh mint leaves
1 -2 teaspoon ginger and green chili paste (adjust to taste)
1/2 teaspoon dried mango powder
salt
1 cup all-purpose flour
salt
warm water, as needed
1 onion, diced coarsely
2 garlic cloves
2 tablespoons cashew nuts (adjust this according to how sweet you want the sauce)
1 tablespoon fresh ginger, minced
1 tablespoon ghee
1 teaspoon garam masala (adjust to taste)
salt
fresh ground peppercorn
1 pinch turmeric powder
2 tablespoons tomato puree
light cream
whole milk, as needed

Steps:

  • Steam the washed spinach leaves till soft.Completely drain any water released by the leaves.
  • In a food processor, combine the Paneer, spinach, chilli ginger, Salt, chopped Mint leaves and aamchur, pulse till the Paneer is coarsely crumbled. Set aside.
  • Make the Ravioli dough by combining & kneading together, the all purpose flour, salt and water. Cover with a wet kitchen towel and set aside.
  • Grind the onions, Garlic, Garam masala, ginger and Cashew nuts into a paste.
  • Heat Ghee, add this paste and Saute till the Raw onion/garlic smell disappears, add tomato puree, turmeric powder, Salt & pepper and stir for about 3 minutes, mix in the cream/ milk, stir in & remove from the stove.
  • Roll the dough out on a floured surface, spoon the Paneer mix and fold over as shown MAKE SURE that there are no air pockets when you seal the paneer filling, or else, the raviolis will 'explode' when cooking them.
  • cut into raviolis using either a ravioli maker or a simple pastry wheel (in which case, seal the edges firmly by hand).
  • In a large pot, set water to boil with salt added inches After the water has really started bubbling away, gently add the Raviolis which will initially sink to the bottom, when they rise remove them from the water and place on the serving dish. Spoon the Makhani gravy over the pasta, garnish with Cilantro & serve hot.

Nutrition Facts : Calories 214.7, Fat 7.1, SaturatedFat 2.7, Cholesterol 8.2, Sodium 94.8, Carbohydrate 32.7, Fiber 3, Sugar 2.3, Protein 6.5

ITALIANO RAVIOLI



Italiano Ravioli image

wonton wrappers aren't just for Asian cuisine. They're what make this Italiano Ravioli recipe so easy even a beginner can swing it!

Provided by My Food and Family

Categories     Dairy

Time 1h6m

Yield Makes 12 servings.

Number Of Ingredients 5

2 whole eggs, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
72 wonton wrappers
2 egg yolks, beaten

Steps:

  • Mix first 3 ingredients. Brush edges of wonton wrappers with egg yolks. Spoon 1-1/2 tsp. cheese mixture onto center of each wrapper; fold diagonally in half. Press edges together to seal.
  • Place 36 ravioli in airtight container; freeze for later use. Cook remaining ravioli, in batches, in boiling water 2 to 3 min. or until ravioli float to top.
  • Drain ravioli. Combine with Tomato & Bacon Sauce or Tomato-Cream Sauce. (See Tips.)

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

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Nutritional Facts: Indo-Italian Fusion Ravioli Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a registered dietician or your physician …
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