Name: Paneer and Mushroom Ravioli with Marinara Sauce recipe by NANDINI DIWAKAR at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Paneer 100 gms; Mushrooms 4-5; Salt as per taste; Garlic and green chilli chopped 1/2 tsp; Corn meal 250 gms; All purpose flour 2 tsp; Garlic and green chutney; Baby mustard leaves a few; For the Marinara sauce:; Tomato 2; Garlic 1 tsp; Red chilli whole 3-4; White pepper 1/2 tsp; Sugar a pinch; Vinegar a few drops; Salt as per taste; Fresh basil leaves 2-4

Ingredients Serving: 4

Paneer 100 gms
Mushrooms 4-5
Salt as per taste
Garlic and green chilli chopped 1/2 tsp
Corn meal 250 gms
All purpose flour 2 tsp
Garlic and green chutney
Baby mustard leaves a few
For the Marinara sauce:
Tomato 2
Garlic 1 tsp
Red chilli whole 3-4
White pepper 1/2 tsp
Sugar a pinch
Vinegar a few drops
Salt as per taste
Fresh basil leaves 2-4

Instructions

Make a dough with the corn meal, whole purpose flour, salt, 2-3 drops of oil. Rest the dough for 1 hour.
In a pan add oil, chopped garlic and saute. Add green chillies, chopped mushroom and paneer (small cubes). Season with salt, white pepper, soya sauce and vinegar (2-3 drops). Mix well and saute for 1 to 2 minutes.
Pinch off a small ball from the dough and make a big chapati, cut with a round mould. Place the filling in the middle and cover with another round cut chapati. Close it properly and make a design with a fork. Steam it for 10-15 minutes.
For the Marinara Sauce: Blanch the tomatoes, remove the skin and seeds. Grind it with whole red chilies. Take a pan add oil, chopped garlic, tomato paste, salt, white pepper, sugar and vinegar. Adjust the seasoning.
Serve hot Ravioli with marinara sauce and garnish with mustard leaves.

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