Ingredients: - Maida: 1/2 cup + 1.5 tbsp (for sauce) - Barik Suji: 1/2 cup - Oil: 1 tsp - Milk Powder: 1 tbsp - Salt - Carrot: 1 pc - Capsicum: 1/2 pc - Coriander Leaves: Handful - Paneer: 1/4 cup - Cheese: 1/3 cup + 1/4 cup (for sauce) - Chilli Flakes - Pepper - Butter: 1.5 tbsp - Milk: 1.5-2 cups (adjust according to consistency) - Oregano - Pasta Sauce: 2 tbsp Recipe: 1. Take a bowl, add maida, barik suji (grinded suji), oil, milk powder and water. Knead to form a stretchy-soft dough. Cover and let it rest. 2. Filling: Carrot, Coriander Leaves, Capsicum, Paneer, Cheese, Chilli Flakes, Salt, Pepper 3. Now take small portions of the dough, roll them out flat and cut out small squares. 4. Place some of the filling in the centre and cover it with another square piece. Close them gently with the help of some water and a fork. 5. Now take a saucepot, heat some water and boil the pasta for 2-5 mins. They will start floating on the top. 6. Take a pan, add oil, butter and maida. Once the maida turns light golden, add milk. Keep whisking, there should be no lumps. Keep on adding milk to adjust the consistency. 7. Once you get a smooth sauce, add salt, pepper, chilli flakes, oregano and cheese. Mix well. 8. Now add marinara sauce to it and mix well. The sauce is ready. Add the boiled pasta to it and gently mix. 9. Top with some fresh coriander, serve and enjoy!
Ravioli looks lovely and that filling is an Indian twist on the classic ricotta and spinach filling. My only suggestion is to keep the sauce light and fresh and not to use a heavy, rich sauce like bechamel or cream, because these rich sauces will mute the taste of your filling. My favorite sauces for ravioli are alio e olio type sauce, lemon butter herb sauce, light pesto, light tomato sauce etc. You can change the sauce as per the filling in the ravioli.
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Bhaiya so nhi rahe ho kya ,ya jada tension le rhe ho ,look at ur face and dark circles ,it's like aap kitne bimar ho ,take care of yourself self bahiya ,i am saying as a human 😊
