To knead dough take flours in a mixing bowl
Add salt n olive oil n mix thoroughly
Add water in portions to make semi stiff dough
Keep dough covered n rest it fir 30 minutes
For stuffing heat 1 tablespoon olive oil in a pan
Saute 3 tablespoon chopped onions till colour slightly changes
Add 2 teaspoon garlic paste saute n add green chilli paste n stir
Add spinach salt 1/2 teaspoon paneer n processed cheese n mix to make stuffing ready
For sauce heat 1 tablespoon olive oil in a pan n add onion chunks n stir for 1/2 minute n add garlic paste n stir
Add tomatoes n saute till it bocomes soft
Take out this mix in a bowl n let it cool then churn in mixture jar to make red paste
In a pan heat 1 teaspoon butter n add 1 tablespoon maida n saute till slightly changes colour
Add milk slowly by continuously stirring with whisker so that does not form any lump
Mix till Milk is absorbed n becomes thick paste to make white sauce
Mix red paste n white sauce in a pan n cook
Add 1/2 cup water chilli flakes 1 teaspoon salt n oregano n cook for 1 to 2 minutes to make pink sauce ready
Roll 2 large not so thin rotis from dough
Divide stuffing in 10 equal portions
Place these portions on roti n apply little water around each stuffing n place another roti on it
Stick all the borders of the stuffing by pressing with fingers n cut raviolis with small vati
Ravioli should be sealed n air should be removed from it
In a big vessel boil water n add 2 teaspoon salt 1 tablespoon oil in it
Add 3 to 4 raviolis in boiling water n let it cook on a medium flame for 4 - 5 minutes
As raviolis floats on top of water take out n drain
Serve raviolis in two ways
One by placing raviolis in serving dish n spread hot pink sauce over it
In second way spread some pink sauce in a baking dish
Place raviolis 4 to 5 or depending on size of the vessel n again spread pink sauce to cover ra violis
Sprikle grated mozarella cheese n bake for 7 to 8 minutes n serve
