SPINACH RIVOLI WITH TOMATO CREAM SAUCE

Prep Time : 30 mins
Cooking Time : 20 mins
Serve  : 2

INGREDIENTS
Wheat flour   -   1 cup
Rava /semolina  -  2 tbsp
Spinach  -  250 gms
Salt  -  to taste
Oil  -  1 tbsp
For stuffing
Finely chopped capsicum  -  2 tbsp
Finely chopped cabbage   -   2 tbsp
Finely chopped onion  -  2 tbsp
Grated paneer  -   100 gms
Salt  -  to taste
Oil  -  1 tbsp
Black pepper powder  -  1/4 tsp
Oregano  -  1/4 tsp
Chilly flax  -  1/2 tsp
For tomato cream sauce
Tomato  -  2 big size
Garlic  cloves  -  2 - 3
Sugar  -  1/2 tsp
Salt   -  to taste
Red chilly powder  -  1/2 tsp
Fresh cream  -  2 tbsp
Olive oil  -  1 tbsp

METHOD
Add spinach into hot water with salt for one mins.
Once cooled,to make a puree.
Take a large bowl add wheat flour ,rava ,spinach puree salt and one tbsp oil  and mix well.
Make a soft dough ,keep aside for 30 mins.
Heat one tbsp oil in a pan
Add onion and saute for one mins.
Now add veggies and cook for two mins till crunchy.
Add salt,black pepper powder,oregano and chilly flax and turn off the flame.
Now add grated paneer and mix well.
Now stuffing is ready.
Divide the dough into equal parts and roll out thin chapati..
Cut into round shape with cookie cutter.
Stuff the filling and cover it with other rivoli sheet.
Seal the edges with fork.
Make all rivoli with same method and steam for five mins.
For tomato cream sauce
First grind the tomato to make a puree.
Heat one tbsp olive oil and add crushed garlic and cook for one mins.
Now add tomato puree,salt,sugar and red chilly powder and cook for two mins.
Add fresh cream and mix well and turn off the flame.
Serve with rivoli.