Ravioli- Spinach, ricotta & more....

If there was one dish that I always wanted to create, it is ravioli- The spinach and ricotta cheese works its magic and creates a unique flavor. I always get a ready made packet and never tried it from scratch. Over the weekend, I got my lazy bones to work and created my very own spinach & ricotta filled ravioli. Do invest in a good pasta machine, if you want things simpler and easier- otherwise, you will literally be spending half a day making this (like me)-

What do we need- (for the base)

1 3/4 cups all purpose flour

2 eggs

pinch of salt

What do we need- (for the filling)

4-5 garlic cloves (crushed and chopped)

250 gms spinach leaves chopped

1/2 cup ricotta cheese

freshly ground black pepper

How did I make it?

Combine the flour, eggs and salt in a mixing bowl. Mix it to a fine dough (if need be add a bit of water). Place the dough on a lightly floured surface and knead well for 5 minutes, until smooth. Wrap in a clear film and leave to rest in the fridge for 20 minutes. 

Filling preparation-

In a wok, saute garlic and add the chopped spinach leaves. Cook the spinach leaves till they have reduced in volume and tender. Once the spinach is cooked, place it in a bowl, blend in the ricotta and season with black pepper.

Final touch-

Divide the dough into 4 pieces and flatten slightly. With the help of a rolling pin, roll out each piece into thin sheets. Using a cookie cutter, stamp out small rounds. Top half the rounds with filling. Brush the edges with water and place another round of pasta on top of each. Press the edges firmly to seal. Cook in boiling salted water for 3-4 minutes. Drain well and toss with Arrabiata sauce (enough to liberally coat the pasta but not drown it)- Enjoyyyyyy!

Spicy spinach strudel

Oh the weather outside is frightful, but the fire is so delightful, and since we have no place to go, let it snow, let it snow, let it snow! I made some spicy spinach strudel and with a steaming cup of coffee in one hand I sat by my window to enjoy the snowy Christmas. It is a tasty tea time snack and you can get super creative with the dish!

Ingredients for filling


1 onion (chopped finely)
3 garlic cloves (crushed &chopped)
1 tomato (chopped finely)
1/2 tsp garam masala
Cumin seeds
Coriander leaves
Salt(according to taste)
1 big cup frozen spinach thawed
1/4 tsp chilli powder
1 tbsp butter

For the base-

4 frozen phyllo sheets thawed
Melted butter for brushing

Preparation-

In a wok add cooking oil and add the cumin seeds. As the cumin seeds begin to sputter sauté garlic and onions till translucent. Mix the tomatoes and fry them for a couple of minutes. Add thawed spinach and cook it till it blends well with the onion tomato mixture. Add garam masala, chilli powder and salt. Cook them for 5 minutes. Before removing from fire add butter and mix it well for a minute. Garnish with coriander leaves. Our stuffing is ready!

On a clean working surface lay one phyllo sheet and brush it completely with butter. Place another sheet on top of it and brush it again with butter. Repeat till you have a stack of four sheets. With the help of a spoon spread the spinach mixture. Fold and tuck the bottom edges over the mixture. Nicely roll it up with the filling inside so that it forms a log. With a knife make slits on top and brush it lightly with butter.

Bake for 20 to 25 minutes in a oven (200 degree celsius)or till they become golden brown. Serve hot with garlic chilli sauce!

Spinach cooked with cottage cheese...

I love Paneer (cottage cheese) and any recipe tastes great with it! Especially if you are not a huge fan of spinach, then try making it with paneer and boy you will love it. This recipe is very popular in northern India. Here is my take on palak paneer- Enjoyyyyyyy

Ingredients- Spinach (about 500 gms), cottage cheese (cubed- about one big cup)

For the Gravy- you need 2 onions (finely chopped), garlic (3-4 cloves-crushed and chopped), grated ginger (about a small tablespoon), medium sized tomatoe (finely chopped)- the spices that go in are- cinnamon stick, cumin seeds, bay leaves, a little bit of ajwain (carom seeds), garam masala, corriander powder, amchoor powder (dried mango powder), dried red chillies (2 pieces) and of course my favorite chopped corriander leaves!   

Preparation is simple- We need to wash the spinach leaves, and boil them a bit in water till they become soft- once they are soft blend them in a mixer to a paste and keep it aside- Now get the gravy ready- In a wok, pour oil (liberal dose), and once it becomes hot add the cumin seeds, garlic, ginger, bay leaves, cinnamon stick, a bit of ajwain or carom seeds-When the garlic is golden brown add the chopped onions, dried red chillies and roast them till they are golden brown. Toss in the chopped tomatoes and keep mixing the ingredients till the tomatoes blend with onions and becomes a paste. 

Now comes the spices- Put in the garam masala, corriander powder(about a big tablespoon each) and amchur powder (just a dash of it). Cook the ingredients till the masala blends and the mixture starts to become a thick consistency of a gravy. Add salt according to taste. 

Add in the blended spinach to the gravy and cook till spinach loses its raw taste and takes in the spices. Add the bowl of cottage cheese towards the end and cook it on a low flame for around 5 minutes. Before removing it from fire, add a big tablespoon of butter and blend in till the butter melts. Garnish it with chopped corriander! There is a slight variation in this recipe- Usually, the cottage cheese is deep fried (separately) in oil before mixing it with spinach. I simply love to keep the flavor of cottage cheese and mix it without frying it in oil. 

Serve it with hot rotis- yum!