Aswin Shaji Kurian

1. TO MAKE PASTA DOUGH BREAK EGG IN A SMALL BOWL AND WHISK WELL.

2. PUT REFINED FLOUR IN ANOTHER BOWL, ADD SALT AND TWO TABLESPOON OF OLIVE OIL ,AND ADD WHISKED EGGS TO FLOUR ,RESERVING SOME FOR BRUSHING .KEEP ASIDE FOR 10-15 MIN.

3. TO PREPARE THE STUFFING BLANCH SPINACH FOR ONE MINUTE.STRAINING OUT,REMOVE EXCESS WATER AND CHOP THE SPINACH ,ADD GREATED CHEESE TO SPINACH ,MIX HERBS ADDING CHILLI FLACKS ,SALT TO TASTE .

4. BOIL 4 CUPS OF WATER ,ADD SALT AND BRING TO BOIL .

5. DIVIDE THE DOUGH INTO EQUAL PORTION ,SHAPE THEM INTO BALLS , SHETTING THE DOUGH INTO EQUAL LENGTH .

6. PLACE THE DOUGH INTO A MOLD TO FILL THR FILLINGS, PLACE THE SPINACH STUFFING OVER A SMALL ROUNDEL,BRUSH WITH RESERVED WHISKED EGG ON THE SIDE AND PLACE ANOTHER SHEET IN TOP OF THE FILLING.AND SEAL THE EDGES,THIS IS RAVIOLI.

7. CUT THE SHEET INTO DIFFERENT SHAPES WITH FILLING AND PUT THE RAVIOLI INTO BOILING WATER . COOK TILL DONE ROMOVE ON A PLATE, BRUSH SOME OLIVE OIL AND SET ASIDE .

8. FOR THE WHITE SAUCE , HEAT A PAN WITH BUTTER IF THE BUTTER GETS MELTED ADDING OF FLOUR MIX WELL ,AFTER SOME SECONDS ADDING OF MILK AND MIX IT WELL TO AVOID LUMP.ADD SALT AND PEPPER .

9.PINK SAUCE , HEAT OLIVE OIL ,CHOPPED GARLIC INTO IT SAUTE FOR FEW MIN.ADDING OF TOMATO PUREE ADD THE WHITE SAUCE AND MIX WELL ,SALT TO TASTE AND HERBS ,SUGAR .

10.ADD THE PREPARED RAVIOLI AND TOSS TO MIX WITH PINK SAUCE.. SERVE HOT AND GARNISH WITH GRATED CHEESE , BASIL LEAVES .