• Hridya Warrier

Multi Grain Cheese Ravioli with Primavera Sauce

Updated: May 15, 2020

I have a new found respect to all the chefs who have made ravioli. My God the effort :) Still worth it to make at home. Added a healthy twist to the traditional ravioli


Pasta Dough:

All Purpose Flour - 1 and 1/4 cup

Old Fashioned Oats - 1/2 cup

Flax seeds - 2 tbsp

Salt to taste

Warm Water - about 1 cup

Olive Oil - 1-2 tsp

Cheese Stuffing:

Shredded Mozzarella Cheese - 1 cup

Parmesan Cheese - 1/2 cup

Pepper - 1/2 tsp

Red Chili flakes - 1 tsp

Primavera Sauce

Tomatoes - 4

Dry Basil - 1 tsp

Red Bell Peppers - 1

Yellow Bell Peppers - 1

Spinach - Chopped, 1/2 cup


Ravioli Dough:

1. Roast oats and flax seeds on low flame and grind them to make a coarse powder

2. In a mixing bowl, add flour, oats powder, salt, water, and mix to start forming a dough. Add water 1/2 cup at a time. Add olive oil to bind all the ingredients and roll the dough until smooth

3. Rest the dough for an hour. It should become soft and elastic to roll it out

Cheese Stuffing:

1. In a bowl, add both the cheeses, pepper, and chili flakes and gently mix. Keep this aside

Make your raviolis:

1. I used my kitchen platform. You need a nice broad area to roll out the dough really thin

2. Start rolling the dough out. It will start looking like a rough circle as shown in the pic.

3. Cut the edges to form a rectangle

4. Cut the dough at the center. You should get two rectangles

5. Roll these to thin all the edges. Add 1 tsp of cheese stuffing on one side of the rectangle. Leave 1/2 an inch gap when adding the stuffing

6. Add some water on the edges. Fold the other half over the stuffing

7. Pinch the gaps between the stuffing and cut them into small squares. Crimp the edges with a fork.

8. Make sure all the edges are sealed tight. Keep them on a plate and cover them with a damp towel to avoid drying. Do the same with the other half of the rectangle dough. I got about 20 pieces of raviolis

9. Fill a pot with water. Add some salt and bring it to boil. Once the water boils add some olive oil and lower the flame a little

10. Add your raviolis one at a time. They will sink to the bottom initially

11. Keep turning them. The raviolis will start floating up on the vessel. Remove one on your ladle. With a fork gently prick the edges. If the edges seem hard they need to cook some time. These will take a little longer to cook because they are multi grain. Approximately, it should take 12 minutes for them to completely cook inside and outside

Primavera Sauce:

1. In another saucepan bring water to boil. Add your tomatoes. Cook until the skin starts peeling off

2. Cool them and grind them into a paste

3. Add this paste to a pan. Add basil, olive oil, salt, and pepper. Cook for about 5 -10 minutes

4. Add your vegetables to this. Add about 1/4 cup water and cook till the sauce thickens

Assemble your Pasta:

1. Lay your raviolis on a plate. Pour the sauce over, add some Parmesan cheese, and serve hot

2. Another option to make sure your cheese stuffing has completely melted is this. Pre heat oven to 350 degree Fahrenheit (175 degree centigrade) . Pour some sauce in a baking tray. A ceramic baking tray works best for this. Lay your raviolis on a baking tray. Pour the remaining sauce over the raviolis. Sprinkle Parmesan cheese over. Keep your tray in the oven. Bake for about 5-7 minutes. The Parmesan cheese should melt and turn golden brown on the top. Serve hot.