Name: Thepla ravioli in spinach sauce recipe by Kamal Thakkar at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: For ravioli pasta covering:; Wheat flour 1 cup; Salt 1 tsp; Oil 1 tbsp; Turmeric 1/2 tsp; Water as needed; For stuffing:; Cottage cheese/paneer 3/4 cup; Capsicum 1/4 cup; Salt 1 tsp; Black pepper powder 1/2 tsp; For spinach sauce:; Spinach 1 big bunch; Garlic 8 cloves; Ginger 1 inch; Green chillies 2; Onion 1 big; Butter 1 tbsp; Cream/malai 2 tbsp; Salt to taste; Lemon juice 1 tsp

Ingredients Serving: 4

For ravioli pasta covering:
Wheat flour 1 cup
Salt 1 tsp
Oil 1 tbsp
Turmeric 1/2 tsp
Water as needed
For stuffing:
Cottage cheese/paneer 3/4 cup
Capsicum 1/4 cup
Salt 1 tsp
Black pepper powder 1/2 tsp
For spinach sauce:
Spinach 1 big bunch
Garlic 8 cloves
Ginger 1 inch
Green chillies 2
Onion 1 big
Butter 1 tbsp
Cream/malai 2 tbsp
Salt to taste
Lemon juice 1 tsp

Instructions

First take all the ingredients for ravioli pasta dough and knead a dough.Cover and keep aside.
For the filling crumble the paneer with hands and add salt,capsicum and black pepper.
Mix everything well and our stuffing is ready.
Chop spinach roughly and blanch it.On cooling make spinach puree.
Take butter in a pan and add crushed ginger,garlic and green chillies.
Saute for a minute and then add finely chopped onions.
Saute for 2 to 3 minutes and then add spinach puree.
Add salt and lemon juice.Let it simmer for 2-3 minutes.Then add beaten cream.
Mix and switch off the gas.Our spinach sauce is ready.
Now to make thepla ravioli,take a ball of dough and roll into a big medium thick roti.Cut small circles with a cookie cutter.
Make small balls from paneer stuffing and keep in center of 3 small circles.
Cover with remaining 3 circles and press the edges.
Make design with fork on the edges and prepare all thepla ravioli.
Now keep water in a big vessel to boil.Add salt and a spoon of oil so that ravioli doesn't stick to each other.
After a boil add the ravioli and let them boil for 8-10 minutes on medium flame.
When the ravioli is cooked it will float on surface.
Remove and immediately put in a bowl of ice cold water.
After 2 minutes remove and drain on a kitchen towel so that excess water is absorbed.
While serving put spinach sauce in serving plate and then keep these ravioli.
These soft melt in mouth ravioli taste awesome with spinach sauce.

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