Baked Ravioli in Tomato Cream Spinach Sauce

Italian food and that too Pastas always make me and my son happy, We relish these kind of stuff.

Ravioli  are a traditional type of food in Italian Cuisine . They are a type of filled pasta composed of a filling sealed between two layers of thin egg pasta dough and are served with a Pasta Sauce.

Baked Ravioli in Tomato Cream Spinach Sauce

Cooking Time: 1 Hr

Preparation time: 1 Hr

Serves : 35 to 40 Ravioli

We can divide Ravioli making process in 5 simple steps................

Ravioli Dough

Ingredients:

1. Refined Flour : 2 cups
2. Eggs: 3 nos
3. Semolina (Rawa): 2 tbs
4. Nutmeg Powder : 1 tsp
5. Salt: as per taste 
6. Olive Oil: 1 tbs

Procedure

1. In a food processor, pulse the flour with the salt, nutmeg and the 1 tablespoon of semolina.
2. Add the eggs and pulse until incorporated.
3. With the machine on, add the olive oil in a thin stream and process just until moistened crumbs form.
4.  Turn the crumbs out onto a semolina-dusted work surface and knead just until a smooth dough forms.
5.  Wrap the dough in plastic and let stand at room temperature for 30 minutes.

Filling

Ingredients:

1. Cottage cheese Crumbeled : 1 cup
2. Sweet Corn : 1 cup
3. Capsicum: 1 no
4. Spianch chopped : 1/2 cup
5. Garlic: 3
6. Crushed Black pepper  : 1 tsp
7. Oregano: 1 tsp
8. Salt : as per taste 
9. Olive Oil: 0.5 tbs

Procedure:

1. Chop Capsicum in small square pieces.
2. Heat Oil in pan add finely chopped Garlic, capsicum and Corn saute it for  5 mins on medium flame .
3. Add Chopped Spinach and Cottage Cheese and saute it for another 2 mins.
4. Add Seasonings Oregano, Crushed black pepper and salt and toss it.
5. Keep it aside and allow it to cool.

Ravioli

Ingredients:

1. Egg whites: 1 egg
2. Semolina: 1 tbs for dusting
3. Water: 2 litter
4. Olive Oil: 1 tsp
5. Dough
6. filling

Procedure:

1. Cut the dough into 4 equal pieces and cover with plastic wrap. 
2. Work with 1 piece at a time: Flatten the dough until it is thin enough for you to see the outline of your hand through it. Lay the dough out on a work surface lightly dusted with semolina.
3. Brush any semolina off the dough.
4. Cut the ravioli sheets in Circle or Square, place filling on it and brush outer edges with egg white and cover it by other ravioli and press edges by using fork and transfer to sheet lightly dusted with semolina. Repeat with the remaining pasta dough and filling.
5. In a large pot of boiling salted water with 1 tsp of oil , cook half of the ravioli over high heat about 3 minutes. Using a slotted spoon, transfer the ravioli to a plate.

Pasta Sauce

Ingredients:

1. Tomato Puree (home made) : 2 cups
2. Onion: 1 no
3. Garlic cloves: 4 nos
4. Milk: 1 cup
5. Grated Cheddar Cheese: 1/2 cup
6. Spinach Chopped: 1 cup
7. Red Chilly Flakes : 2 tsp
8. Basil : 1 tsp
9. Oregano: 1 tsp
10. Olive Oil: 1 tbs
11. Salt : as per taste
12. Tomato Sauce: 2 tbs

Procedure:

1. Heat oil in pan, add chopped Onion and garlic saute it until become golden brown.
2. Add Tomato puree in it and cook for 2 mins on medium flame.
3. Add Seasonings Red Chilly Flakes, Oregano and Basil.
4. Grind this mixture in mixer and strain it in another pan.
5. Heat strained mixture, add tomato sauce in it and saute it for 1 min.
6. Add Milk and Cheddar cheese in it and when sauce start turn thick and creamy.
7. Add blanched chopped Spinach in it.
8. Season with salt as per taste.

Baking

Ingredients:

1. Ricotta Cheese: 1/4 cup
2. Ravioli
3. Pasta Sauce

Procedure:

1. Preheat oven at 160 C
2. Take a Baking bowl, pour 1/2 portion of sauce in it.
3. Arrange a layer of ravioli on it,and pour remaining portion of sauce on it.
4. By hands crumble Ricotta cheese on top and bake it for 15 to 20 mins.
5. Baked Ravioli is Ready, Serve hot.

Note: If you have Pasta making machine use it, it will save Time.