Spinach And Paneer Ravioli With Tomato Cream Sauce

• Filling:
• 20 olives
• 350g of spinach
• 250ml milk(Will become paneer)
• Pasta:
• 3 eggs
• 300g of flour
• 50g of extra flour
• Sauce:
• 75ml of lemon/lime juice
• 1 white onion
• 3-5 cloves of garlic
• 50g of ginger
• 300g of crushed tomatoes
• 250ml of cream
• 1 green chilli
• Cooking oil
• Seasoning:
• 20g of chaat masala
• 10g of nutmeg
• salt to taste
• pepper to taste
• 50g of oregano
• 3 pods of cardamom
• Garnish:
• 250g of Halummi cheese

1. Paneer
2. First bring your milk to a boil,add 2 teaspoons of lemon juice. Put it in the strainer and wait for the actual paneer. (5 mins)
3. Pasta
4. 1.Create a mound of flour and then make a hole in the middle
5. 2.Add the whole egg to the middle of the flour hole
6. 3.Draw in the flour mixing together slowly with a fork
7. 4.When flour and egg starting to mix well, use fingers to combine further.
8. 5.Knead dough using hands for around 5-10 minutes ensuring elastic texture not too flaky or to sticky
9. 6.Wrap dough in plastic and leave for 30 min to settle
10. Filling
11. 1. Wash the spinach and then strain, chop finely.
12. 2. Pur spinach in bowl and season with nutmeg. Then put in the paneer.
13. 3. Chop up olives and put them in bowl with spinach and paneer. Season with lemon juice and out aside.
14. Sauce
15. 1. Finely chop garlic,onion, and ginger.
16. 2. Put garlic,chilli,onion, and ginger in a sizzling pan with some cooking oil. Let it sizzle for 3 minutes.
17. 3. After a few minutes of cooking,add the tomato sauce to the pan and season with malasa,oregano,pepper, and salt. This will vary due to what tomatoes you have used.
18. cook for 10 mins
19. 4. When done cooking, pour the sauce into a blender and add small amounts of cream at a time and blend. Use the cream but do not change the colour of the sauce by adding too much cream at once. 5 mins
20. Ravioli
21. 1. By now the pasta would have been resting for about 30 mins, pull it out and knead it if necessary. Put through a pasta machine until it is about 5 mm think.
22. 2. Rub some flour and malasa on the pasta and cut out circles.
23. 3. Add filling on the circles and fold over with pasta. Use water to seal the edges and use a fork to make creases on the side to seal the ravioli.
24. 4. Cook them in boiling water for 5 minutes and put on plate with sauce.
25. Garnish
26. 1. Cut up the halummi cheese and put in pan with cooking
27. oil.
28. 2. Cook until the cubes are golden brown.
29. 3. Add halummi to dish and serve.

filling, olives, become paneer, pasta, eggs, flour, flour, lemonlime juice, white onion, garlic, ginger, tomatoes, cream, green chilli, cooking oil, seasoning, chaat masala, nutmeg, salt, pepper, oregano, cardamom, cheese

Taken from www.epicurious.com/recipes/member/views/spinach-and-paneer-ravioli-with-tomato-cream-sauce-50172565 (may not work)