Punjab x Italy
Palak paneer ravioli in sage ghee
Palak paneer, folded into little parcels and dressed for a dinner party.
80 minTime
28 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original647kcalsame
28 gproteinsame
4 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Knead the maida, eggs and a pinch of salt for 8 minutes into a firm, smooth dough. Wrap and rest 30 minutes at room temperature.
- 2Blanch the spinach in boiling water for 1 minute, plunge into cold water and squeeze it bone dry. Chop finely and mix with paneer, 20 g parmesan, green chilli, garam masala, nutmeg and salt.
- 3Roll the dough on a floured counter to about 1 mm, thin enough to see your hand through. Cut 6 cm rounds and add 1 tsp filling to each. Fold, press out the air, then wet your fingertip with water and run it along the edges to seal.
- 4Cook the ravioli in a large pot of salted water at a gentle boil until they float, then 1 minute more, about 4 minutes in all.
- 5Meanwhile warm the ghee in a wide pan on medium heat. Add sage, garlic and crushed chilli and cook 1 to 2 minutes. Add the ravioli and 3 tbsp pasta water and swirl 30 seconds.
Serve it like this
Fan five ravioli on a warm plate and spoon the sage ghee over. Top with crisp sage leaves, a fine grating of parmesan and a tiny pinch of garam masala.
