Wheat ravioli with malai palak paneer Recipe

Cooking Directions

• STEP 1.To make the wheat ravioli, mix whole wheat flour, salt, and water to form a dough. Roll out the dough and cut into circles. Place a spoonful of filling on each circle and fold over to form a half-moon shape. Press the edges to seal.
• STEP 2.Boil the ravioli in salted water until they float to the top. Drain and set aside.
• STEP 3.To make the malai palak paneer, heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and cook until golden brown. Add ginger-garlic paste and cook for a minute. Add spinach puree and cook for 5 minutes. Add malai, paneer cubes, salt, and garam masala. Cook for another 5 minutes.
• STEP 4.Serve the wheat ravioli with the malai palak paneer. Garnish with fresh coriander leaves and enjoy!

Cooking Tips

• Make sure to roll out the ravioli dough thin enough so that it cooks evenly.
• You can make the spinach puree by blending blanched spinach leaves with a little water.
• For a spicier version, add green chilies or red chili powder to the malai palak paneer.

Storage and Serving

• Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the ravioli in a pan with a little butter or olive oil.
• Serve the ravioli and malai palak paneer hot, garnished with fresh coriander leaves.