Whole Wheat Ravioli with Paneer & Creamy Mushroom Sauce

Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce
Course: Lunch
Cuisine: Italian
Diet: Vegetarian

Description:
Experience the fusion of Italian and Indian cuisine with this delicious, healthy Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce. Traditional ravioli is made with all-purpose flour, but this recipe uses whole wheat flour for a healthier twist. Stuffed with paneer, an Indian-style cottage cheese, this dish is full of flavor and makes a perfect vegetarian lunch.

Ingredients:

For Mushroom Sauce:

• 250 grams Button mushrooms (quartered)
• 4 cloves Garlic (finely chopped)
• 1 cup Low-fat Milk
• 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)

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes

Instructions:

1. Prepare the Ravioli Dough:
   In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water to knead a soft dough. Once the dough comes together, knead for 3–5 minutes until smooth. Cover and set aside.

2. Make the Paneer Filling:
   Crumble the paneer and mix with dried oregano and salt to taste. Set the filling aside.

3. Shape the Ravioli:
   Divide the dough into two equal portions. Roll out each half into thin rectangular sheets, using flour to dust the surface. Repeat the process with the second portion of dough.

4. Assemble the Ravioli:
   Using a ravioli tray, lightly press one sheet into the cavities, creating depressions for the filling. Spoon a small amount of the paneer mixture into each depression. Place the second sheet over the first and press the edges with a rolling pin to seal. Use the tray to cut the ravioli into individual pieces. Dust with more flour to prevent sticking and set aside. You can refrigerate them until ready to cook.

5. Prepare the Mushroom Sauce:
   Heat oil in a wok over medium heat. Add garlic and mushrooms, sautéing until the mushrooms soften. Add milk, instant oats, red chili flakes, salt, and basil. Adjust the sauce’s consistency by adding water as needed. Cook until the sauce reaches a creamy, saucy consistency. Turn off the heat once cooked.

6. Cook the Ravioli:
   Bring a large pot of water to a boil. Add the ravioli and cook for 5–8 minutes. When the ravioli floats to the surface, continue boiling for a few more minutes before removing them from the water. Set aside on a greased tray.

7. Serve:
   Spoon the creamy mushroom sauce onto a serving platter. Place the cooked ravioli on top, sprinkle with chili flakes for extra flavor, and serve hot. Pair with a side of Sweet Potato & Green Bean Salad and garlic bread for a complete meal.

Enjoy this unique and healthy Whole Wheat Ravioli with Paneer & Creamy Mushroom Oat Sauce as a fulfilling and flavorful vegetarian lunch!