Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe
A Ravioli Pasta Recipe which is made with Raviolis stuffed with paneer and drenched in a mushroom and oat sauce. This ravioli pasta makes a great healthy Kids Pasta Recipe for their dinner as well. We have added an indian touch to the pasta by stuffing the ravioli with paneer. Serve it along with salad by the side.
If you love Italian food, you must try this healthy Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe, that is packed with flavors and is super delicious. Raviolis are usually made with all purpose flour but we have used whole wheat flour instead. We have stuffed the ravioli with paneer making this a truly Indian Pasta Recipe.
Make this for a special weeknight dinner family and friends; they will be surprised that Italian food can be healthy too.
Other pasta recipes that you can try :
- Pasta in Tomato Onion Chutney Recipe
- Italian Home Style Baked Pasta Recipe
- Spinach Corn Pasta Recipe
For Mushroom Sauce
- 250 grams Button mushrooms , quartered
- 4 cloves Garlic , finely chopped
- 1 cup Milk , low fat
- 40 grams Instant Oats (Oatmeal)
- 1 teaspoon Red Chilli flakes
- 1 sprig Basil leaves , or dried basil
- Salt , to taste For Ravioli Pasta
- 300 grams Whole Wheat Flour
- Salt , to taste
- 1 teaspoon Oil For Paneer Filling
- 200 grams Paneer (Homemade Cottage Cheese)
- 1 teaspoon Dried oregano
- Salt , to taste
How to make Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe
To begin the preparation of Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce Recipe, first make the ravioli pasta dough.
In a large mixing bowl, add the flour and salt; knead to make soft dough by adding little water at a time.
Once the flour comes together, knead well for about 3 to 5 minutes to make soft and smooth dough. Cover and keep the dough aside till we prepare the filling.
To make the filling, combine the paneer, oregano and salt. Adjust taste and keep aside.
Divide the whole-wheat ravioli dough into 2 equal portions. Roll each half into a very thin rectangular sheet with a rolling pin.
Make sure you use enough flour to dust the surface and the dough to roll it out. Proceed the same way with the remaining portion of the two and make two sheets.
Once you have rolled the sheets, we need to shape and fill these sheets and shape them into raviolis.
To shape ravioli, I use a ravioli tray. This helps to hold the filling and also shape it evenly. Dust the sheets with more flour and place it on the ravioli tray.
Lightly press the sheet into the cavities to make a depression for the filling. Spoon a small portion of the filling into the depression. Take care not to over stuff it. Place the other ravioli sheet over this filled sheet.
Using the rolling pin press, close and cut the ravioli. You will notice it forms impressions on the edges. When you over turn this, the individual ravioli pieces will comes out.
Dust the filled ravioli with a lot more flour and keep it aside till you are ready to use it. You can refrigerate it and make it when you are ready with the sauce.
To make the mushroom sauce, heat oil in a wok over medium heat. Add the garlic and mushrooms and sauté on high heat until you notice the mushrooms begin to soften a little.
At this stage, add the milk, Italian oats, chili flakes, salt and herbs. Add water if required to adjust the consistency of the sauce.
Cook until you get a good saucy consistency, something that is not too thick and not too runny.
Once cooked through, check the salt and seasonings and turn off the heat.
When you are ready to serve the ravioli, bring a large pot of water to boil. Add ravioli pasta and cook for 5 to 8 minutes.
You will notice the ravioli pasta pieces rising to the top. Once you notice they rise to the top, allow them to boil for a few more minutes and remove them from the boiling water and place it on a greased tray.
To serve, spoon the sauce on a serving bowl or a platter, place the cooked ravioli pasta over the sauce. Add some chili flakes.