Oats Ravioli with Paneer & Creamy Mushroom Sauce

Whole Wheat Ravioli With Paneer Recipe

If you love Italian food, you must try this healthy Whole Wheat Paneer Ravioli that is packed with flavors of paneer in a delicious Mushroom sauce. Make this for a special weeknight dinner with family and friends; they will be surprised that Italian food can be healthy too. Serve it along with some salad and garlic bread.

Cooking time
30 min
Fit Foodie Index


    Ingredients for the Ravioli pasta
    Ingredient with Household Units

    • 300 grams whole-wheat flour
    • Salt to taste
    • 1 teaspoon Saffola Aura- Refined Olive & Flaxseed Oil

    Ingredients for paneer filling
    Ingredient with Household Units

    • 200 grams paneer
    • 1 teaspoon dried oregano
    • Salt to taste

    Ingredients for Mushroom sauce
    Ingredient with Household Units

    • 250 grams mushrooms, quartered
    • 4 cloves garlic, finely chopped
    • 1 cup low fat milk
    • 1 teaspoon red chili flakes
    • A sprig of basil leaves or dried basil
    • Salt to taste

How to make Whole Wheat Ravioli With Paneer

    • In a large mixing bowl, add the flour and salt; knead to make soft dough by adding little water at a time.
    • Once the flour comes together, knead well for about 3 to 5 minutes to make a soft and smooth dough. Cover and keep the dough aside till we prepare the filling.
    • For the filling, combine the paneer, oregano and salt. Adjust taste and keep aside.
    • Now go back to making the ravioli. Divide the dough into 2 equal portions. Roll each half into a very thin rectangular sheet with a rolling pin. Make sure you use enough flour to dust the surface, and enough dough to roll it out.
    • Once you have rolled the sheets, we need to shape these sheets into ravioli and fill them.
    • To shape the ravioli, use a ravioli tray. This helps to hold the filling and also shape it evenly. Dust the sheets with more flour and place it on the ravioli tray. Lightly press the sheet into the cavities to make a depression for the filling.
    • Spoon a small portion of the filling into the depression. Take care not to over stuff it.
    • Place the other ravioli sheet over this filled sheet. Using the rolling pin, press, close and cut the ravioli. You will notice it forms impressions on the edges. When you over turn this, the individual ravioli pieces will comes out.
    • Dust the filled ravioli with a lot more flour, and keep it aside till you are ready to use it. Refrigerate it till the sauce has been prepared.
    • To make the mushroom sauce, heat the Olive & Flaxseed Oil in a wok over medium heat. Add the garlic and mushrooms, and sauté on high heat until the mushrooms begin to soften.
    • Add the milk, chili flakes, salt and herbs. Cook until you get a good saucy, consistency, something that is not too thick and not too runny. Add water, if required, to adjust the consistency of the sauce. Once cooked through, check the salt and seasonings, and turn off the heat.
    • When you are ready to serve the ravioli, bring a large pot of water to boil.
    • Add the ravioli pasta, and cook for 5 to 8 minutes. You will notice the ravioli pasta pieces rising to the top. Once this happens, allow them to boil for a few more minutes.
    • Remove them from the boiling water, and place it on a greased tray.
    • To serve, spoon the sauce on a serving bowl or a platter, and place the cooked ravioli pasta over the sauce. Add some chili flakes, and serve immediately.

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Very healthy and tasty with low calorie

Feb 15, 2017

Average: 2 (1 vote)
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