Ravioli with Tangy Red Sauce

This recipe is close to my heart. It’s the first time I ever made pasta sheets and it turned out so beautiful. This dish has all those flavours which will fill your heart with joy – it’s creamy, cheesy and tangy. It’s so simple that even an amateur cook can make at home.


  • 2 Tomatoes
  • 8 Garlic Cloves
  • 1-Inch Ginger
  • 1 Cup Plain Flour
  • 1 Cup Suji
  • 9 Peppercorns
  • Salt & Black Pepper Powder
  • Chili Powder
  • Chilli Flakes
  • Oregano 
  • 1/2 Tbsp Sugar
  • 1/2 Cup Fresh Cream
  • 1 Litre Full Fat Milk
  • 4 Tbsp Vinegar


Prep: 60 minutes
Cooking: 30 minutes

  1. For the tangy red sauce, grind tomato, garlic, pepper and salt into a smooth paste. Add olive oil, red chilli powder to this (it will enhance the colour of your sauce).
  2. In a pan, sautee some finely chopped garlic and chilli flakes until garlic becomes light brown. 
  3. Finally, add the above tomato puree, oregano, pepper, sugar and salt to this pan. Cook the sauce until it becomes thick.
  4. For the dough, take suji and maida in a bowl. Add a pinch of salt and mix all the dry ingredients. Add hot water and knead it into a smooth dough. Add a few drops of oil and cover the dough with a cling wrap. Let it rest for an hour.
  5. For the filling, boil milk in a pot. Then add vinegar. You will notice that the milk starts to curdle. Let this boil for a few minutes. Separate the liquid and curd mixture/paneer using a muslin cloth. Add homemade malai/ fresh cream to the paneer. Add salt, oregano, pepper powder, chilli flakes and give it a good mix.
  6. To assemble, roll out the dough and cut into shapes you desire.
  7. Put the filling on pasta sheet and cover it with the pasta sheets you just made.
  8. Put this ravioli in boiling water. Remove once your ravioli floats on the water. 
  9. Put these cooked ravioli into your tangy sauce, add some leftover pasta water and cook for 3-4 minutes. It’s ready!