Passion

The art of classic cooking

Tuesday, 9 December 2014

Homemade Paneer Ravioli ( step by step pictures from scratch )

The first ever time when I saw the term ravioli is while reading a novel ( The Twilight ). I was so intrigued by the term that I googled about it immediately and found various recipes but then was so scared by the series of steps. So I just decided to put it back in my mind to try later. Then when I saw last season Masterchef Australia Italian week, I couldn't resist. Their ravioli was just silky smooth with a surprise filling inside. I rolled up my sleeves and decided to give it a try. I wanted to try chicken ravioli first, but then I changed to try a simpler version first. And I am so glad that I tried these with paneer first, because they turned out awesome. They are one of the amazing fillings that I have ( accidentally:) ) tried out so far. 

Paneer Ravioli

Hmmm.... I couldn't stop looking at the picture. The pasta was silky smooth and the filling was so soft with the right amount of flavour. My daughter Neha is a great fan of these ( she calls them icecream noodles :) ) She will be very happy to finish the whole lot. Don't be afraid of the lengthy process, its fun to make ( Trust me!)   

Paneer Ravioli



INGREDIENTS:
For the Pasta Dough:
All Purpose Flour - 1/2 cup + 1 1/2 tbsp
Salt - 1/4 tsp
Egg - 1
For The Filling:
Crumbled Paneer - 1 heaped cup ( I used homemade paneer )
Onion - 3
Tomato - 1
Ginger Garlic Paste - 1/2 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Pepper Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Corinader Leaves - 2 tbsp
Salt - to taste
Oil - 1 1/2 tbsp
For Shaping and cooking the Pasta:
Egg - 1 ( optional )
Water - 8 cups ( or as required )
Rock salt - 1 tbsp ( or to taste)
For Final Tossing:
Butter - 1 tbsp
Coriander leaves - 2 tbsp
Pasta cooked water - 1 tbsp
METHOD:
 Pasta Dough:
1) Mix the flour and salt. Take an egg in a bowl and beat lightly ( to mix the yolk and white )
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2) Make a well in the centre of the flour mixture and add the egg. With a fork lightly mix in the flour starting from the centre.
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3) Make it as a ball and knead for 5 minutes till smooth. Wrap it in a cling film and let it rest in kitchen counter for 1/2 an hour.
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For the Filling:
4) In a pan heat oil. Add onions and fry until translucent. Next add ginger garlic paste and fry till the raw smell leaves. Next add in the chopped tomatoes and fry till it becomes mushy and the oil starts to separate.
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5) Now add turmeric, chilli, coriander, pepper powder and salt. Mix well and add garam masala and crumbled paneer.
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6) Mix well. Finally add coriander leaves and switch off. The filling is now ready. Let it cool to room temperature.
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Shaping and cooking the Pasta:
6) After half an hour divide the pasta dough into 2 parts. If you have a pasta maker, you can roll the dough in the machine. I have done here using a rolling pin (chapathi roller). Sprinkle some flour on the work surface. Take one half of the dough and roll it into a rectangle as thinly as possible. Keep the other dough wrapped in the cling film to prevent it from drying out.
Take 1 tbsp paneer filling and place on the rolled pasta with even spacing between them.
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7) Now beat an egg lightly and brush it around the filling. Fold the dough over the filling ( lengthwise half ). Seal the filling on all sides by pressing lightly with your fingers, taking care not to trap any air bubbles in the filling ( refer picture below )
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8) Now comes the fun part ( my favorite part ). If you have a ravioli cutter ( lucky you !!) you can use that. Else you can use a biscuit cutter or even a tiffin box turned upside down ( anything that is round  about 2.5 inch will work ). After cutting with a round tiffin box, you can make it pretty by sealing it with fork as well. (  Plus this seals the pasta well ) Repeat the same steps for the other half of dough as well. You can re-roll the dough and repeat the same process
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Cooking the Pasta: 
9) Arrange the ravioli's in a lightly floured surface and sprinkle some flour on top just to prevent drying out. ( use only very little flour ). Or in this stage you can prepare all the ravioli and refrigerate for 1 day until ready to use.
Add Salt to 8 cups of water and bring to a rolling boil. Drop in the prepared ravioli ( don't crowd the pan )
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10) Fresh pasta will cook soon. When they are cooked they will float on top.( I usually leave some 30 seconds more as mine will always float immediately :) ). I cooked for about 1.5 to 2 minutes. Remove them with a slotted spoon and keep aside. Repeat the same for all the pasta. Finally to complete this dish, melt butter in a pan.
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11) Add the coriander leaves, toss once and then add a splash of pasta cooked water. Now add in the cooked ravioli and toss lighly to coat in butter. I did this batches, melting little butter at a time.
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That's it !!!!!!! Amazing raviolis are ready...Enjoy hot!!!
Paneer Ravioli

NOTES:
1) The Pasta dough should be soft but not sticky to get silky smooth ravioli.
2) The pasta dough will dry out quickly. So make sure to keep it covered all the time.
3) Rolling the pasta dough thinly is very crucial. Don't leave it out open after rolling as it will dry out very quickly.
4) You can even use water to seal the ravioli.
5) Make sure to seal the raviolis properly, else they can leak when boiling.
6) Leftover filling can be used to stuff dosai, which will be incredible.
7) Homemade Paneer is best as it is so soft.
8) While making filling, after adding the paneer don't keep on the stove too long, as it will toughen the paneer.
9) I normally prepare ravioli in the mornng ( while preparing lunch ) and refrigerate them, so that I can serve them hot in the evening for Neha.
10) You will get 21 ravioli in this recipe and some extra filling.
11) This is the basic pasta dough. You can roll it thinly and make any shapes you like as well

Paneer Ravioli


Sending this to Kid's Delight event hosted by Mireille


Cheers,
Sindhiya.S

29 comments:

  1. what a raviolation this is;) !! no honestly great idea, lovely pictures!!

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  2. Original! Those ravioli must taste wonderful.

    Cheers,

    Rosa

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  3. woww never imagine we can make ravioli at home,hats off to u dear..well prepared it.bookmarked it!!

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  4. Amazing dear!!! Love both your ravioli and neat stepwise...

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  5. I love ravioli pasta a lot and yours look stunning and yummy!!!!

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  6. wow...all homemade, pasta looks awesome and you have done a great job! so tempting pictures...

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  7. Creative recipe,love the filling

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  8. Ravioli looks so inviting..................love to try this.
    www.tastentips.blogspot.in

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  9. Never made ravioli before because there are no takers at home though of course we have it at restaurants. Thats a beautiful invention with paneer inside. Triple yum.

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  10. Nicely made ravioli.. looks yum..

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  11. This looks del. What is Crumbled Paneer though?

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    1. Thank you Vera! Paneer is nothing but farmer cheese( sometimes also known as cottage cheese) where hot milk is curdled using curd or lemon juice. You can check out how to them here http://www.sharmispassions.com/2012/09/how-to-make-paneer-at-home-homemade-paneer.html

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  12. Looks very inviting ! Beautiful texture..

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  13. I love Italian cusine a lott and these raviolis with indian twist amazing drs.....

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  14. Paneer raviolis, looks simply awesome..

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  15. Hi Jayanthi
    I can't tell you what a smile this post brought to my face today Jayanthi. I grew up in a house where we made ravioli at least once or twice a week. I think at one time I probably could have made them in my sleep, lol...We usually had only two fillings that we would use and both of them were Italian, Rrcotta cheese or an Italian meat filling.

    Now it is I who is in awe of the filling you have chosen to use in your perfect looking ravioli. I LOVE Paneer but never, ever would think to add it to ravioli. It is true when they say the world is getting smaller. What a delicious way for it to blend:) Thank you so very much for sharing this recipe and your step by step, Jayanthi. You did an outstanding job! I hope your family enjoys ravioli for many years to come:)

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  16. Wow!! this is amazing!! Very well explained and of course looks super tempting and yummy!!

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  17. lovely recipe.. tempting to have a plate rite now..

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  18. WOW!!!! this is really way too much to stand sis...every step is perfect!! try enrolling in masterchef Australia next season George would love this..;) i don't know to what to say, whether to say exquisite for the dashing pics or to quote the dish as freaking delicious or marvelous for presenting a dish with home made ingredients; seriously i have to throw in every adjective of praises and guess what this dish fits in perfectly in every one of it..;)

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    1. Oh Ramya thank you so much!! I am flattered :)

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  19. Excellent job....Ravioli....lovely clicks to explain...yum yum yum Jayanthi Sindhiya..

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  20. Hi sisters :)
    Thank you for encouraging me on my blog.
    What a lovely way to make ravioli with paneer. Hmm Twilight induced one wow nice to see where ideas come from,going to stick around here :) (just joined ur blog)
    Keep in touch
    Meena

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  21. These ravioli looks gorgeous and I love the paneer filing! I never thought I can use it as filling, but now I have to try out! The step by step instruction is truly helpful. Thanks so much for sharing :)

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  23. This is just amazing and Innovative!! Takee time to check out my blog as well !!!
    http://grihabhojanam.blogspot.in/
    Cheers!!!

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