Palak Paneer Ravioli in Butter Masala Sauce
Eggless homemade ravioli stuffed with thick palak paneer filling and tossed in a buttery tomato masala cream sauce. Vegetarian Indian-Italian dinner for 4.
Equipment
- Large skillet
- Rolling pin or pasta machine
- Large pot
- Slotted spoon
Ingredients
For the eggless ravioli dough
- 1 1/2 cups all-purpose flour (maida) 180 g, plus extra for dusting
- 1/2 cup fine sooji (semolina) 80 g
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1/2 cup warm water about 120 ml, as needed to knead
For the palak paneer filling
- 300 g fresh spinach about 10 oz, or 200 g frozen spinach, thawed
- 1 tablespoon butter or oil
- 1/2 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1-2 green chilies finely chopped, adjust to taste
- 200 g paneer 7 oz, crumbled finely
- 2 tablespoons cream cheese softened, helps bind the stuffing
- 1/2 teaspoon garam masala
- pinch hing (asafoetida)
- 1 tablespoon kasuri methi crushed between palms
- 2 tablespoons cream or milk optional, extra richness
- 3/4 teaspoon salt or to taste
- pinch black pepper
For the butter masala sauce
- 2 tablespoons butter
- 1 small onion finely chopped
- 1 tablespoon ginger-garlic paste
- 1 1/2 cups tomato puree or passata 360 ml
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon sugar optional, to balance acidity
- 3/4 teaspoon salt or to taste
- 1/3 cup cream 80 ml
- 1 tablespoon kasuri methi crushed
- 2-3 tablespoons water as needed to loosen
To cook and finish
- salt for pasta water
- butter or cream optional, for finishing
- cilantro and a little cream, for garnish
Instructions
Make the dough
- In a bowl, mix flour, sooji, and salt. Add oil and rub it in.
- Add warm water a little at a time and knead into a firm, smooth dough. It should feel like chapati dough that is a touch firmer, not sticky.
- Cover and rest 20–30 minutes while you cook the filling and sauce.
Make the palak paneer filling
- Blanch fresh spinach in boiling water 30–45 seconds, then plunge into cold water. Squeeze very hard until almost no liquid comes out. Chop finely (or pulse briefly; do not puree watery). If using frozen spinach, thaw and squeeze the same way.
- Heat butter or oil in a skillet over medium heat. Add cumin seeds and let them crackle.
- Add ginger-garlic paste and green chili. Cook 30–40 seconds until the raw smell fades.
- Add spinach and salt. Cook 4–6 minutes, stirring, until the mixture looks thick and dry. Drag a spoon across the pan: you should see a clean line for a second.
- Stir in crumbled paneer, cream cheese, garam masala, hing, kasuri methi, pepper, and optional cream. Cook 2 minutes more until the cream cheese melts into the filling. Taste and adjust salt.
- Spread on a plate and cool completely before filling. Warm filling will open the seals.
Make the butter masala sauce
- Melt butter in a saucepan over medium heat. Soften the onion 4–5 minutes, then add ginger-garlic paste for 30 seconds.
- Add tomato puree, Kashmiri chili powder, garam masala, salt, and optional sugar. Simmer 8–10 minutes until the raw tomato smell fades and the sauce thickens slightly.
- Stir in cream and kasuri methi. Loosen with a splash of water if needed. Keep warm on low. Taste for salt and mild sweetness.
Roll, fill, and seal
- Divide the dough into 2 portions. On a lightly floured board, roll one portion thin (about 1–2 mm). Keep the other covered.
- Place small mounds of cooled filling (about 1 tsp each) in rows, leaving space between. Cover with a second thin sheet, or fold the sheet over if you rolled a larger rectangle.
- Press firmly around each mound to push out air, then cut into squares or rounds with a knife or cutter. Pinch edges again so they are fully sealed. Repeat with remaining dough and filling. Dust lightly with flour so they do not stick.
Cook and sauce
- Bring a large pot of salted water to a gentle boil. Cook ravioli in batches 2–3 minutes, until they float and look slightly puffed. Lift out with a slotted spoon.
- Slide cooked ravioli into the warm butter masala sauce. Toss gently or spoon sauce over. Do not boil hard after saucing or the pockets can split.
- Finish with a little extra butter or cream if you like, garnish with cilantro, and serve hot.
Notes
Filling must be thick. If it looks glossy and wet, cook 2 more minutes before cooling.
Leftover filling freezes well for 1 month; thaw and use in wraps or as a quick sabzi with roti.
Uncooked filled ravioli can sit on a floured tray, covered, in the fridge for a few hours before boiling.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or cream so the pasta does not dry out.
Freezing cooked sauced ravioli is not ideal (texture softens). Freeze uncooked filled ravioli on a tray, then bag for up to 1 month; boil from frozen, adding 1 extra minute.
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