WHOLE-WHEAT EGG LESS RAVIOLI IN WHITE SAUCE

INGREDIENTS

FOR THE DOUGH

• · 1 cup Whole Wheat

• · 1/3 cup Semolina

• · A pinch of salt

• · 1 tablespoon oil

• · 1 cup warm water

FOR THE FILLING

• 1/2 cup diced button Mushrooms

• 1/2 cup Spinach

• 1/4 cup Corn

• 1 tablespoon garlic

• 1/2 cup Fresh Cream

• Parmesan Cheese

• Oregano

• Thyme

• Parsley

RECIPE

Step 1 –

For the preparation of the dough, mix all the ingredients of dough and knead it with warm water, wrap it with plastic wrap and keep it aside for 30-40 minutes.

Step 2 –

For preparing the filling, heat some butter in a pan. Add some chopped garlic along with button mushrooms and spinach. Fry it for 3-4 mins until the raw smell of spinach has gone and all water has dried up.

Step 3 –

Once all the water is dried up, remove from heat, and allow to cool.

Step 4 –

Grind mushroom and spinach finely and move to a bowl. Add corn, cream, cheese, salt to taste, parsley and oregano and mix well.

Step 5 –

Now take ravioli dough and divide it into small portions. Roll each portion into a very thin sheet with a rolling pin. Make sure to have flour on hand and dust the working surface or rolling pin when necessary, because the dough will be sticky

Step 6 –

Cut out circle with the cutter and place some filling onto it. Cover it with another sheet and wrap the sides of ravioli using water.

Step 7 –

Now heat a pan of water and add salt into it. Add raviolis in to the boiling water and leave it for 1-2 mins. Take the raviolis out of the pan and place it on the dish.

Step 8 –

Make white sauce using flour and milk. Add salt into it.

Step 9 –

To serve, add cooked ravioli to the sauce at the last minute. When serving on plate, garnish with thyme.