Spinach Ricotta Ravioli

• Rest_dough dough for at least 30 mins

Nutrition values are AI-estimated based on ingredients.

• About 2 cups atta (whole wheat flour)
• A pinch of salt (for dough)
• About 1/2 cup spinach puree
• Approx. 1 cup paneer, cubed
• Approx. 1/4 cup cream cheese
• A pinch of salt (for filling)
• 2-3 cloves garlic, whole
• A splash of milk
• About 2 tablespoons butter
• 1-2 cloves garlic, minced
• A pinch of black pepper
• About 1/4 cup pasta water
• A handful of sliced almonds

1. 1Combine about two cups of atta with a pinch of salt and bright green spinach puree in a large bowl.
2. 2Knead these ingredients vigorously until a soft, smooth, vibrant green dough forms.
3. 3Cover the dough with a cloth and allow it to rest.
4. 4Add cubes of paneer, cream cheese, a pinch of salt, a few whole garlic cloves, and a splash of milk into a small blender jar.
5. 5Blend the mixture into a thick, smooth, and creamy paste, then transfer it into a piping bag.
6. 6Lightly dust a clean surface with flour, place the green dough on it, and roll it out very thinly using a wooden rolling pin, forming a large, thin, rectangular sheet.
7. 7Cut the dough sheet into small squares, approximately 1.5 to 2 inches per side, using a pizza cutter.
8. 8Pipe a small dollop of the creamy paneer filling into the center of each green dough square.
9. 9Fold each square diagonally to form a triangle, carefully pinch the edges to seal the filling, then bring the two acute corners of the triangle together and pinch firmly to create the characteristic tortellini shape.
10. 10Bring a pot of salted water to a rolling boil, and carefully drop in the green tortellini.
11. 11Boil the tortellini until they float to the surface, indicating they are cooked through.
12. 12In a stainless steel pan, melt butter over medium heat, add minced garlic and black pepper, and sauté until the butter browns slightly and the garlic is fragrant.
13. 13Add a small amount of the starchy pasta water from boiling the tortellini to the pan, and stir the sauce until it emulsifies slightly.
14. 14Transfer the cooked tortellini directly into the garlic butter sauce using a slotted spoon and gently toss to ensure each tortellini is evenly coated.
15. 15Transfer the finished Spinach Tortellini from the pan into a white serving bowl and garnish generously with thinly sliced almonds.

These instructions are our analysis of the original video. Watch on YouTube →