Millet Ravioli

Ingredients

• 1 cup finger millet (ragi) flour + for dusting
• Salt to taste
• 2 tablespoons olive oil + as required
• 1 tablespoon chopped garlic
• 1 medium onion, chopped
• Salt to taste
• Crushed black peppercorns to taste
• 25-30 spinach leaves, roughly chopped
• 4 tablespoons butter
• 4 tablespoons sorghum flour (jowar atta)
• 3 cups almond milk
• White pepper powder to taste
• 100 grams feta cheese, crumbled
• 1 teaspoon red chilli flakes
• 4 teaspoons chopped fresh parsley leaves
• Fresh parsley sprigs for garnish

Method

1. Boil ¾ cup water in a deep non-stick pan, add salt and finger millet flour and mix well. Sprinkle 2 tablespoons water, cover and cook for 3-4 minutes.
2. Transfer onto a plate, let it cool a little and knead well to a smooth dough.
3. To make the stuffing, heat olive oil in another non-stick pan, add garlic and sauté for 30 seconds. Add onion, mix and sauté till translucent.
4. Add salt, crushed black peppercorns and spinach leaves, mix well and saute for 2-3 minutes. Transfer into a bowl and let it cool down.
5. To make the sauce, heat butter in a third non-stick pan, add sorghum flour and saute for 1 minute. Add almond milk, mix well and cook till sauce thickens. Add salt, white pepper powder and mix well.
6. Add feta cheese to spinach mixture and mix well.
7. Dust some finger millet flour on the surface and roll out the dough into thin disk. Cut with a square ravioli cutter. You can also use a small cookie cutter.
8. Place a portion of stuffing in the centre of half the squares, apply water on the edges and cover with another square. Press the edges well. These are raviolis.
9. Boil sufficient water in a deep non-stick pan, add salt, olive oil and the prepared raviolis and cook for 5-6 minutes. Drain and place on a plate.
10. Place the pan with the sauce back on heat, add red chilli flakes and parsley and mix well.
11. Add blanched ravioli, mix with light hands and cook for 2 minutes
12. Transfer into a serving plate, garnish with parsley sprig and serve hot.