- 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
- 1/2 Tbsp Sugar
- 1/2 Cup Fresh Cream
- 1 Litre Full Fat Milk
- 4 Tbsp Vinegar
Prep: 60 minutes
Cooking: 30 minutes
- 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).
- In a pan, sautee some finely chopped garlic and chilli flakes until garlic becomes light brown.
- Finally, add the above tomato puree, oregano, pepper, sugar and salt to this pan. Cook the sauce until it becomes thick.
- 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.
- 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.
- To assemble, roll out the dough and cut into shapes you desire.
- Put the filling on pasta sheet and cover it with the pasta sheets you just made.
- Put this ravioli in boiling water. Remove once your ravioli floats on the water.
- Put these cooked ravioli into your tangy sauce, add some leftover pasta water and cook for 3-4 minutes. It’s ready!