Cottage cheese and spinach ravioli recipe

1. Preparing the Ravioli:

2. 1. Unless you can buy premade refrigerated ravioli, follow the steps below. I like my ravioli made from scratch so that it is fresh.
2. Measure 3 cups of all-purpose flour and pour it into a basin. Add the adequate amount of salt and a tablespoon of oil to it. Knead the dough firmly with water and set it aside for a half hour.
3. While the dough sets, we can prepare the stuffing for the ravioli. In a wok, add two tablespoons of butter, grated cottage cheese, spinach, corn and diced mushroom to it. Add salt and saute it until the water content has evaporated. Set it aside to cool.
4. Take the dough you had prepared earlier and roll it out into small circles. Cut it out into sized rectangles into which you place the ravioli stuffing inside and seal it with another piece.
5. After you've placed the filling, use another piece to cover it and seal the ends by pressing the sheets together with a little bit of water.
6. Now that you've prepared the pasta, boil the stuffed ravioli in a pot of water adding them one by one, to avoid sticking.

3. Preparing the Sauce:

4. 1. In another pan, boil 3 cups of milk and cheese slices. Ensure that the cheese melts and mixes with the milk well.
2. Put the cup of broccoli into the sauce. It isn't essential that you only add broccoli, you can add your choice of vegetables too.
3. In another cup, mix a cup of corn flour and a tablespoon of all purpose flour with some more milk and add that mixture to the sauce.
4. Add the required seasoning, salt and pepper to it, and let it simmer.
5. Allow the sauce to thicken until it is a gooey paste after which you can take it off the stove.

5. To know about the serving instructions visit the original site.