Ravioli in Pink Sauce Recipe | Stuffed with Vegetables & Cheese Fillings | Eggless Ravioli | Ruchi

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

fresh pasta sheets

🥗Healthier: whole wheat pasta

💰Cheaper: dried pasta

Whole wheat pasta is more nutritious, while dried pasta is more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats and flavor.

Turn on the flame and add 1 tbsp of Oil to a pan.

Add 1 tsp of Garlic Paste and sauté for a few seconds.

Add ½ a finely chopped Onion, ½ a finely chopped Red Capsicum, ½ a finely chopped Green Capsicum, 100 gms of finely chopped Pumpkin, and 1 finely chopped Brinjal to the pan.

Add Salt and cook the vegetables until they are soft.

In a bowl, combine 1 and ½ cup of Plain Flour, 2 tbsp of fine Rawa or Semolina, and a little bit of Salt.

Add 1 and ½ tbsp of Oil and mix all the ingredients together.

Gradually add Water to make a soft dough.

Cover the dough with a wet cloth and let it rest for 10 minutes.

Check the filling; add 2 big pinches of Pepper Powder, 1 tsp of Chilli Flakes, and Soya Sauce to the cooked vegetables.

Mash the vegetables slightly and mix in a handful of finely chopped Basil Leaves and 2 tbsp of Grated Cheese. Turn off the flame and let the filling cool completely.

For the sauce, turn on the flame and add 1 tbsp of Butter to a pan.

Once the butter melts, add 1 tsp of Garlic Paste and sauté for a few seconds.

Add 1 big puréed Tomato and let it simmer until thick.

Mix 1 tbsp of Corn flour with Milk until there are no lumps.

Once the tomato purée is thick, add the milk mixture and stir until thickened.

Add 2 tbsp of Cheese, 1 tbsp of Ketchup, 1 tsp of Chilli Flakes, a pinch of Pepper Powder, and Salt to taste. Mix well and adjust consistency with more Milk if needed. Turn off the flame when the sauce is ready.

Take a ball of dough, dust the board with Plain Flour, and roll it into a rectangle sheet about 1 mm or 1 ½ thick.

Use a round cutter to cut shapes from the sheet, needing two pieces for each Ravioli.

Wet the edges of the rounds with water, place 1 tsp of filling in the center, and cover with another round. Press the edges to seal and cut again with the cutter for evenness.

Boil a pot of water and add 1 tbsp of Oil.

Drop the Raviolis into the boiling water, being careful not to overcrowd, and let them boil for 8-10 minutes.

Gently remove the Raviolis from the water.

Warm up the sauce and adjust thickness with Milk if necessary.

Either toss the Raviolis in the sauce or drizzle sauce over them in a serving dish.

Garnish with more sauce, a sprinkle of Chilli Flakes, and a few basil leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens