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 Tbsp Olive Oil In A Pan Saute 3 Tbsp Chopped Onions Till Colour Slightly Changes Add 2 Tsp Garlic Paste Saute N Add Green Chilli Paste N Stir Add Spinach Salt 1/2 Tsp Paneer N Processed Cheese N Mix To Make Stuffing Ready
For Sauce Heat 1 Tbsp 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 Tsp Butter N Add 1 Tbsp 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 Tsp 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 Tsp Salt 1 Tbsp 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
