Ravioli

Ingredients 

• Dough
• 1 cup refined flour (maida) + for dusting
• Salt to taste
• 2-3 tablespoons olive oil
• 1 teaspoon oil
• Stuffing
• 200 grams cottage cheese (paneer)
• 1 tablespoon lemon juice
• Salt to taste
• 1 teaspoon black pepper powder
• ¼ cup milk
• 1 medium green capsicum, finely chopped
• ¼ cup boiled sweet corn kernels
• 1 tablespoon chopped fresh parsley leaves + for garnish     
• ½ cup blanched and chopped spinach leaves
• Garlic mix
• 1-2 tablespoons oil
• 1 tablespoon butter
• 15-20 garlic cloves
• Sauce
• 2 tablespoons refined flour
• 1 tablespoon butter
• 1½ cups milk
• Few fresh thyme sprigs
• Few fresh rosemary sprigs
• 50 grams processed cheese block
• Salt to taste
• Black pepper powder to taste
• Red chilli flakes for garnish

Method

1. Sift refined flour into a large bowl, add salt and olive oil and mix well. Add sufficient water and knead into a stiff dough.
2. Cover the dough with damp muslin cloth and allow the dough to rest for 20 minutes.
3. Put cottage cheese into a blender jar, add lemon juice, salt, black pepper powder and milk and blend. Add ¼ cup of water and continue to blend to a fine paste. Transfer the paste into a bowl.
4. Add green capsicum, sweet corn kernels and parsley and mix well. Add spinach leaves and mix well. This is ravioli stuffing.
5. Heat a small pan, add oil and butter and let butter melt. Add garlic and saute on low flame till golden brown. And switch the heat off.
6. Drain the garlic and put them into a mortar and pound with pestle to a smooth paste.
7. Heat sufficient water in a deep pan.
8. Take generous portion of the dough and shape it into a ball. Sprinkle work top with refined flour, place the dough ball on it and flatten it slightly. Sprinkle some flour over it and roll it into a thin rectangular disk. Trim the edges. 
9. Place small portions of spinach stuffing on one side of the rolled sheet at equidistance. Apply some water around the stuffing, fold the other side of the sheet over the stuffing. Gently press around the stuffing ensuring that dough layers stick well. Dip a round crinkle cookie cutter in some flour, place it around the stuffed portions and cut roundels. These are the raviolis. 
10. Add salt and 1 teaspoon oil to the water boiling in the deep pan. Gently slide in the stuffed raviolis and cook till they begin to float. 
11. Meanwhile heat the pan in which we had sauteed garlic. Add refined flour to the oil- butter remaining in the pan, mix till well combined and saute till the mixture turns golden and fragrant. Add 1 tablespoon butter and continue to saute. Add milk gradually, stirring continuously so that no lumps are formed. Further continue to mix with a whisk till the mixture becomes smooth and lump free.
12. Add the pounded garlic and mix well.
13. The raviolis have started to float. Add a ladle full of the water in which the raviolis are boiling to the sauce and mix.  Pluck the leaves of fresh thyme and fresh rosemary and add to the sauce and mix well. 
14. Grate cheese directly into the sauce and mix till cheese melts completely. Adjust salt and add black pepper powder. Drain the cooked ravioli and add to the sauce and mix gently and continue to cook for 1 minute.
15. Spread some sauce in a serving plate and place the raviolis over it. Sprinkle red chilli flakes and chopped parsley and serve hot.