Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe
A vegetarian Italian Recipes recipe with button mushrooms - quartered, cloves garlic - finely chopped, milk - low fat. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
36 steps- 1
To begin the preparation of Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe, first make the ravioli pasta dough
whole wheat flour(300 grams)paneer (homemade cottage cheese)(200 grams) - 2
In a large mixing bowl, add the flour and salt; knead to make soft dough by adding little water at a time
salt - to tastewhole wheat flour(300 grams)salt - to tastesalt - to taste - 3
Once the flour comes together, knead well for about 3 to 5 minutes to make soft and smooth dough
whole wheat flour(300 grams) - 4
Cover and keep the dough aside till we prepare the filling
- 5
To make the filling, combine the paneer, oregano and salt
salt - to tastesalt - to tastepaneer (homemade cottage cheese)(200 grams)dried oregano(1 teaspoon)salt - to taste - 6
Adjust taste and keep aside
salt - to tastesalt - to tastesalt - to taste - 7
Divide the whole-wheat ravioli dough into 2 equal portions
whole wheat flour(300 grams) - 8
Roll each half into a very thin rectangular sheet with a rolling pin
- 9
Make sure you use enough flour to dust the surface and the dough to roll it out
whole wheat flour(300 grams) - 10
Proceed the same way with the remaining portion of the two and make two sheets
- 11
Once you have rolled the sheets, we need to shape and fill these sheets and shape them into raviolis
- 12
To shape ravioli, I use a ravioli tray
- 13
This helps to hold the filling and also shape it evenly
- 14
Dust the sheets with more flour and place it on the ravioli tray
whole wheat flour(300 grams) - 15
Lightly press the sheet into the cavities to make a depression for the filling
- 16
Spoon a small portion of the filling into the depression
- 17
Take care not to over stuff it
- 18
Place the other ravioli sheet over this filled sheet
- 19
Using the rolling pin press, close and cut the ravioli
- 20
You will notice it forms impressions on the edges
- 21
When you over turn this, the individual ravioli pieces will comes out
- 22
Dust the filled ravioli with a lot more flour and keep it aside till you are ready to use it
whole wheat flour(300 grams) - 23
You can refrigerate it and make it when you are ready with the sauce
- 24
To make the mushroom sauce, heat oil in a wok over medium heat
- 25
Add the garlic and mushrooms and sauté on high heat until you notice the mushrooms begin to soften a little
button mushrooms - quartered(250 grams)cloves garlic - finely chopped(4) - 26
At this stage, add the milk, Italian oats, chili flakes, salt and herbs
milk - low fat(1 cup)instant oats (oatmeal)(40 grams)red chilli flakes(1 teaspoon)salt - to tastesalt - to tastesalt - to taste - 27
Add water if required to adjust the consistency of the sauce
- 28
Cook until you get a good saucy consistency, something that is not too thick and not too runny
- 29
Once cooked through, check the salt and seasonings and turn off the heat
salt - to tastesalt - to tastesalt - to taste - 30
When you are ready to serve the ravioli, bring a large pot of water to boil
- 31
Add ravioli pasta and cook for 5 to 8 minutes
- 32
You will notice the ravioli pasta pieces rising to the top
- 33
Once you notice they rise to the top, allow them to boil for a few more minutes and remove them from the boiling water and place it on a greased tray
- 34
To serve, spoon the sauce on a serving bowl or a platter, place the cooked ravioli pasta over the sauce
- 35
Add some chili flakes
red chilli flakes(1 teaspoon) - 36
Serve Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe along with some Sweet Potato & Green Bean Salad Recipe and garlic bread
cloves garlic - finely chopped(4)whole wheat flour(300 grams)paneer (homemade cottage cheese)(200 grams)
Rate this recipe
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Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe
A vegetarian Italian Recipes recipe with button mushrooms - quartered, cloves garlic - finely chopped, milk - low fat. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
36 steps- 1
To begin the preparation of Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe, first make the ravioli pasta dough
whole wheat flour(300 grams)paneer (homemade cottage cheese)(200 grams) - 2
In a large mixing bowl, add the flour and salt; knead to make soft dough by adding little water at a time
salt - to tastewhole wheat flour(300 grams)salt - to tastesalt - to taste - 3
Once the flour comes together, knead well for about 3 to 5 minutes to make soft and smooth dough
whole wheat flour(300 grams) - 4
Cover and keep the dough aside till we prepare the filling
- 5
To make the filling, combine the paneer, oregano and salt
salt - to tastesalt - to tastepaneer (homemade cottage cheese)(200 grams)dried oregano(1 teaspoon)salt - to taste - 6
Adjust taste and keep aside
salt - to tastesalt - to tastesalt - to taste - 7
Divide the whole-wheat ravioli dough into 2 equal portions
whole wheat flour(300 grams) - 8
Roll each half into a very thin rectangular sheet with a rolling pin
- 9
Make sure you use enough flour to dust the surface and the dough to roll it out
whole wheat flour(300 grams) - 10
Proceed the same way with the remaining portion of the two and make two sheets
- 11
Once you have rolled the sheets, we need to shape and fill these sheets and shape them into raviolis
- 12
To shape ravioli, I use a ravioli tray
- 13
This helps to hold the filling and also shape it evenly
- 14
Dust the sheets with more flour and place it on the ravioli tray
whole wheat flour(300 grams) - 15
Lightly press the sheet into the cavities to make a depression for the filling
- 16
Spoon a small portion of the filling into the depression
- 17
Take care not to over stuff it
- 18
Place the other ravioli sheet over this filled sheet
- 19
Using the rolling pin press, close and cut the ravioli
- 20
You will notice it forms impressions on the edges
- 21
When you over turn this, the individual ravioli pieces will comes out
- 22
Dust the filled ravioli with a lot more flour and keep it aside till you are ready to use it
whole wheat flour(300 grams) - 23
You can refrigerate it and make it when you are ready with the sauce
- 24
To make the mushroom sauce, heat oil in a wok over medium heat
- 25
Add the garlic and mushrooms and sauté on high heat until you notice the mushrooms begin to soften a little
button mushrooms - quartered(250 grams)cloves garlic - finely chopped(4) - 26
At this stage, add the milk, Italian oats, chili flakes, salt and herbs
milk - low fat(1 cup)instant oats (oatmeal)(40 grams)red chilli flakes(1 teaspoon)salt - to tastesalt - to tastesalt - to taste - 27
Add water if required to adjust the consistency of the sauce
- 28
Cook until you get a good saucy consistency, something that is not too thick and not too runny
- 29
Once cooked through, check the salt and seasonings and turn off the heat
salt - to tastesalt - to tastesalt - to taste - 30
When you are ready to serve the ravioli, bring a large pot of water to boil
- 31
Add ravioli pasta and cook for 5 to 8 minutes
- 32
You will notice the ravioli pasta pieces rising to the top
- 33
Once you notice they rise to the top, allow them to boil for a few more minutes and remove them from the boiling water and place it on a greased tray
- 34
To serve, spoon the sauce on a serving bowl or a platter, place the cooked ravioli pasta over the sauce
- 35
Add some chili flakes
red chilli flakes(1 teaspoon) - 36
Serve Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe along with some Sweet Potato & Green Bean Salad Recipe and garlic bread
cloves garlic - finely chopped(4)whole wheat flour(300 grams)paneer (homemade cottage cheese)(200 grams)
Rate this recipe
