Ravioli in Pesto Sauce
Ravioli in Pesto Sauce

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ravioli in pesto sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ravioli in Pesto Sauce is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Ravioli in Pesto Sauce is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook ravioli in pesto sauce using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Ravioli in Pesto Sauce:
  1. Take 1/4 cup besil
  2. Prepare 1 cup spinach
  3. Get 5-6 garlic cloves
  4. Get 1 green chilli
  5. Prepare 5-6 pc Cashewnuts
  6. Get 1" ginger
  7. Make ready 1/2 tsp Chilli flex
  8. Take 1 tbsp Parmeson cheese
  9. Take 1 tbsp Olive oil
  10. Take 1/2 cup. Maida
  11. Take 50 gram paneer
  12. Take to taste Salt
  13. Prepare 1tbsp . spring onion
  14. Get 1tbsp cheese spread
  15. Take 1/4 tsp black pepper
  16. Take 2 tsp Beetroot paste
Steps to make Ravioli in Pesto Sauce:
  1. Wash and blanch spinach. Chopped in chopper. Make a paste of basil cashewnuts or pine nuts garlic cloves green chilli ginger and parmezon cheese.
  2. Make a dough with beetroot paste add pinch salt leave for 10min. Grate paneer for stuffing add spring onion crushed paper chilli flex and salt.mix well. Stuffing ready.
  3. Now roll a roti with dough and cut into 4pieces. Put stuffing in 2pieces. Cover another piece and seal edges properly. Boilwater and boil revyoli for 5-7min or untill it comes up. Take out in a plate.
  4. Now heat olive oil saute basil paste and chopped spinach salt water cook 3-4min slow flame mix well and take in a serving plate. Put ravioli and serve with cheese spread. Yummy delicious RAVIOLI INPESTO SAUCE READY TO SERVE.

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