{"id":2202,"date":"2026-09-14T22:03:33","date_gmt":"2026-09-15T05:03:33","guid":{"rendered":"http:\/\/www.rahulnair.net\/blog\/?p=2202"},"modified":"2026-09-14T22:03:33","modified_gmt":"2026-09-15T05:03:33","slug":"palak-paneer-ravioli","status":"publish","type":"post","link":"http:\/\/www.rahulnair.net\/blog\/2026\/09\/14\/palak-paneer-ravioli\/","title":{"rendered":"Palak Paneer Ravioli"},"content":{"rendered":"\n

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<\/a>.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Pasta Dough<\/h2>\n\n\n\n

For the pasta itself I recommend using the dough from Alinea’s Black Truffle Explosion recipe<\/a>.<\/p>\n\n\n\n

I have used that dough several times for filled pasta and it works extremely well. It rolls thin without becoming too fragile, seals nicely, and has enough strength to hold a reasonable filling.<\/p>\n\n\n\n

The recipe calls for kneading it for at least 15 minutes but I find that it takes more like 30 min of kneading to get everything properly incorporated and non sitcky. Make the dough in advance, wrap it tightly, and let it rest overnight before rolling.<\/p>\n\n\n\n

Paneer Filling<\/h2>\n\n\n\n

The filling has very minimal ingredients:<\/p>\n\n\n\n