I first made this dish as part of a multi-course dinner where I wanted to put a twist on the classic Indian dish palak paneer.
The basic idea was pretty simple: instead of serving cubes of paneer in spinach gravy, I would put the paneer inside ravioli and use the palak as the sauce underneath. The nice thing about this approach is that the flavours remain very recognizably palak paneer even though the presentation is completely different.
It also turned out to be a pretty good dinner-party dish. Almost everything can be made ahead of time, and at service all you really need to do is warm the spinach sauce and boil the ravioli for about a minute.… Read the rest