Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce
This Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce is a delightful, wholesome meal that combines the richness of homemade ravioli with the earthy flavor of mushrooms and the creamy goodness of a nutritious oat-based sauce. Perfect for a vegetarian lunch, this dish is filled with protein from the paneer (cottage cheese), and the whole wheat ravioli offers a hearty bite. The creamy mushroom sauce, enriched with oats, provides the ideal texture and flavor, making this dish a treat for the taste buds. Whether you’re preparing it for a family meal or a special occasion, this recipe is sure to impress.
Recipe Overview
- Cuisine: Italian
- Course: Lunch
- Diet: Vegetarian
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 60 minutes
- Total Time: 70 minutes
Ingredients
For the Ravioli Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 300 grams |
| Salt | To taste |
| Water | As needed |
| Sunflower Oil | 1 teaspoon |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 200 grams |
| Salt | To taste |
| Dried Oregano | 1 teaspoon |
For the Mushroom Oat Sauce:
| Ingredient | Quantity |
|---|---|
| Button Mushrooms (quartered) | 250 grams |
| Garlic (finely chopped) | 4 cloves |
| Milk (low fat) | 1 cup |
| Instant Oats (Oatmeal) | 40 grams |
| Red Chilli Flakes | 1 teaspoon |
| Basil Leaves (or dried basil) | 1 sprig |
| Salt | To taste |
Instructions
Step 1: Preparing the Ravioli Dough
- In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the dough until it is smooth and soft. The dough should come together well without being too sticky.
- Once the dough is formed, knead it for about 3 to 5 minutes to ensure it is smooth and elastic.
- Cover the dough with a damp cloth and set it aside to rest while you prepare the filling.
Step 2: Preparing the Paneer Filling
- In a mixing bowl, crumble the paneer (homemade cottage cheese) and season with salt and dried oregano. Mix well until the ingredients are evenly distributed.
- Taste the filling and adjust the seasoning if necessary. Once ready, set it aside for filling the ravioli.
Step 3: Rolling and Shaping the Ravioli
- Divide the dough into two equal portions. Roll each portion into a thin rectangular sheet using a rolling pin, ensuring that the surface and dough are lightly dusted with flour to prevent sticking.
- Repeat the process with the second portion of the dough to form two thin sheets.
- To shape the ravioli, place one sheet of dough onto a ravioli tray (or a flat surface). Lightly press the dough into the cavities of the tray to form depressions.
- Spoon a small amount of the paneer filling into each depression. Be careful not to overfill, as the ravioli will not seal properly.
- Place the second sheet of dough over the filled sheet and gently press the edges to seal.
- Using a rolling pin, roll over the dough to cut the ravioli into individual pieces. The ravioli tray should leave impressions on the edges to help with shaping.
- Dust the finished ravioli with more flour to prevent them from sticking together. Set them aside, and you can refrigerate them until you are ready to cook them.
Step 4: Preparing the Creamy Mushroom Oat Sauce
- Heat the sunflower oil in a wok or large pan over medium heat. Add the chopped garlic and sautรฉ until fragrant.
- Add the quartered button mushrooms to the pan and sautรฉ on high heat for about 5 minutes, or until the mushrooms begin to soften and release their moisture.
- Add the low-fat milk, instant oats, red chili flakes, basil (or dried basil), and salt to the pan. Stir well to combine all the ingredients.
- Allow the sauce to simmer, adding water as needed to adjust the consistency. You want the sauce to be smooth and creamy but not too thick or runny.
- Cook the sauce for about 10 to 15 minutes, until it thickens slightly and the flavors meld together. Taste the sauce and adjust the seasoning as needed. Once done, remove from heat and set aside.
Step 5: Cooking the Ravioli
- Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water.
- Cook the ravioli for about 5 to 8 minutes. You will notice the ravioli rising to the top of the water once they are nearly done.
- Allow the ravioli to cook for a few more minutes after they float to the surface, then remove them carefully using a slotted spoon and place them on a greased tray.
Step 6: Assembling and Serving the Dish
- Spoon a generous amount of the creamy mushroom oat sauce onto a serving platter or individual bowls.
- Place the cooked ravioli on top of the sauce, arranging them neatly.
- Sprinkle some red chili flakes on top for a bit of extra heat and flavor.
- Serve immediately, along with a side of Sweet Potato & Green Bean Salad and garlic bread for a complete meal.
Tips for Success
- If you donโt have a ravioli tray, you can simply use a fork to press and seal the ravioli after placing the filling between the sheets of dough.
- For a lighter sauce, you can use a non-dairy milk such as almond or oat milk.
- If you prefer a thicker sauce, you can reduce it further by simmering for a longer period, but keep an eye on the consistency to avoid over-thickening.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 340 kcal |
| Protein | 15g |
| Carbohydrates | 40g |
| Dietary Fiber | 5g |
| Sugars | 7g |
| Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 400mg |
This Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce makes for a fulfilling, nutritious, and comforting dish thatโs easy to prepare yet packed with flavors. The use of whole wheat flour and paneer makes this meal rich in protein and fiber, while the creamy mushroom oat sauce adds depth and a velvety texture to each bite. Ideal for a cozy lunch, this dish pairs wonderfully with a fresh salad and warm garlic bread for a complete and satisfying meal. Enjoy!
