First cut the spinach, wash it and then blanch it for 5 minutes, drain it out and then place it in cold water. Drain it out from cold water and then make a puree of it.
For Ravioli dough, take refined flour in a bowl, add 1/2tbsp of salt, 2 tbsp of oil into it. Knead it in a soft dough, cover it with a damp cloth and let it rest for 30 minutes.
For Ravioli stuffing, grate the paneer. Take it along with chopped capsicum, crushed black pepper and salt into a bowl and then mix it.
Divide the dough in equal portions. Dust the worktop with some flour and roll out each portion in a thin sheet. Cut it into roundels with a small cookie cutter and discard the excess dough. Put some stuffing in the center of half the roundels. Apply some water on the edges, cover it with the remaining roundels and press the edges to seal. Press the edges using the back of a fork to create the texture.
Boil some water in a container. Add oil, salt and ravioli into it. Blanch it for 6-8 minutes. After 6-8 minutes, drain it on a plate.
For gravy, heat oil in a kadhai, add cumin seeds and chopped garlic into it, saute it for 30 seconds and then add chopped onions into it and saute it till golden. Then add spinach puree, mix it and cook it for 1-2 minutes. Add salt and butter into it and then cook it for 1 minute and then add fresh cream into it. Cook all for 2 minutes and then switch off the flame.
For serving, put some spinach gravy in a plate, place ravioli in the center and garnish it with some cream on the top and serve it.
