Ravioli Ravioli This Paryushan Parva, as we nourish our souls in the Divine grace of our Sadguru, let us nutrify our bodies with this recipe Print Ingredients For dough: 2 cups wheat flour 2 tsp oil 1⁄2 tsp baking powder Salt to taste Water ice cold For stuffing: 1 cup cottage cheese paneer, grated 1⁄2 cup peanuts roasted, crushed 1 tsp chilli flakes 1⁄2 tsp oregano Salt to taste For white sauce: 2 tsp fine wheat flour 1 cup milk 1 cup fresh cream 1⁄4 tsp black pepper powder Pinch of salt For sticking: 1 tbsp wheat flour 1⁄4 cup water For boiling: 1 tbsp oil Pinch of salt 8 cups water Instructions Sieve the wheat flour through muslin cloth. Combine all ingredients of stuffing. In a pan, boil the ingredients for sticking on medium flame with continuous stirring till it becomes thick. Knead soft dough with all ingredients. Leave it for an hour. Divide dough into 6 balls and roll thin rotis from them. Cut these rotis into square pieces of 2 inches each. Fill stuffing between 2 square pieces. Stick its sides using the thick mixture. Make impressions on its edges using a fork. Boil water, salt and oil in a vessel. Cook stuffed squares on medium flame till they start floating. Prepare white sauce by mixing flour, milk and cream. With continuous stirring, heat till it becomes thick. Add salt and pepper. In a flat dish pour half the white sauce and place raviolis in it. Pour the remaining white sauce. Bake at 160° C for 5 minutes. Recipe Notes Recipe by Premarpit Bhavnaben M. Shah Nutrition Facts Servings Per Container 4 Calories 2440 Total Fat 154g Total Carbohydrate 173g Protein 89g
