Spinach and Cheese Ravioli

Ingredients

• 1/2 cupSemolina (barik rawa)
• 1/2 cupMaida or wheat flour
• a littleSalt (for dough)
• as neededHot water
• 2 tspButter
• 8–10Garlic cloves
• 1 mediumOnion, chopped
• 2 large bowlsSpinach, chopped
• 1/2 cupPaneer, crumbled
• 1/4 cupGrated cheese
• to tasteSalt + pepper
• 1 tspChilli flakes + oregano
• 1 cupWhite béchamel sauce (see recipe)
• 1/2 cupMarinara red sauce (see recipe)
• 2 tbspExtra cheese (sauce)
• to tasteButter + parsley + chilli flakes (sauté)
• a fewBasil leaves + chili oil (garnish)

Method

1. 1

   Dough: combine semolina, maida and salt. Add hot water gradually and knead a stiff dough. Cover and rest 45 minutes — gluten relaxation is what makes it pliable.

2. 2

   Filling: melt butter in a pan, sauté chopped garlic 30 seconds. Add onion, cook 2 minutes. Add spinach and cook on high until the leaves wilt and the water evaporates.

3. 3

   Off heat, mix in crumbled paneer, grated cheese, salt, pepper, chilli flakes and oregano. Cool to room temperature — hot filling will tear the dough.

4. 4

   Roll the dough very thin on a floured surface. Cut into squares or rounds.

5. 5

   Place a spoon of filling in the centre of half the cutouts. Brush the edges with water, top with another cutout and seal tightly — no air pockets.

6. 6

   Boil a wide pot of salted water. When rolling, drop ravioli in only when the water is bubbling. They cook in 3–4 minutes — they float when done.

7. 7

   Mama Rosa sauce: combine white sauce + marinara + a little extra cheese in a pan; warm gently.

8. 8

   In another pan, sizzle some butter with parsley and chilli flakes. Toss the drained ravioli in this for 30 seconds for sheen.

9. 9

   Plate the ravioli in pools of Mama Rosa. Garnish with basil and a drizzle of chilli oil.