Name: Spicy Paneer Ravioli Lababdar recipe by Pinky Srini at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 3
Ingredients: For Sauce :; Asafoetida one pinch; Jeera 1/4tsp; Fresh cream 1tsp; Ginger 1/2 tsp; Garlic 1 tsp chopped; Kasoori methi 1/2tsp; Oil or butter or ghee 3tsp; Curry powder 3/4tsp; Garam masala powder 1/2tsp; Chillipowder 1/2tsp; Tumeric powder 1/8tsp; Cashew 5; Cardamom 1; Onion 1; Tomato 3; For ravioli :; Salt; Water for kneading and boiling; Olive oil 1/2tsp; Turmeric one pinch (optional for color); Flour 1/2cup; Scrambled paneer 1/4cup; Chillipowder 1/4tsp

Ingredients Serving: 3

For Sauce :
Asafoetida one pinch
Jeera 1/4tsp
Fresh cream 1tsp
Ginger 1/2 tsp
Garlic 1 tsp chopped
Kasoori methi 1/2tsp
Oil or butter or ghee 3tsp
Curry powder 3/4tsp
Garam masala powder 1/2tsp
Chillipowder 1/2tsp
Tumeric powder 1/8tsp
Cashew 5
Cardamom 1
Onion 1
Tomato 3
For ravioli :
Salt
Water for kneading and boiling
Olive oil 1/2tsp
Turmeric one pinch (optional for color)
Flour 1/2cup
Scrambled paneer 1/4cup
Chillipowder 1/4tsp

Instructions

In a wide bowl add flour ,salt ,turmeric (no need if you use 2egg yolk and little water) ,oil
Mix the dry ingredients along with oil and slowly start adding water and make a stiff pliable dough
Dough should not be too soft
Rest it for 5minutes.
Mean time crumble paneer with chilli powder and salt and mash well
Then knead it again for a minute a d divide into two balls
Start rolling the dough dough Sheet as thin as possible
Dust the dough each time u flip and roll it or it may stick and hard to lift after stuffing
After rolling thin cut into two rectangles and grease the border with water
Place the paneer at regular intervals or one by one and grease the borders between each balls with water
Place the paneer slightly above the border of rectangle for easy sealing
Press the side of stuffing at same time for air release and seal the remaining side with minimum air inside and a bulgy stuffing
Boil water in a small pan or kadai
Put the ravioli in the boiling water and cook for 1.30 to 2minutes or till it is glossy and done
Set aside the ravioli
For curry :
In a mixie jar add diced onion tomato garlic ginger cashew cardamom and puree well
In a kadai add oil
When it heats up add jeera and little asafoetida
Now add the puree and cook well till its dry and half done
Add the turmeric chilli powder currypowder and garam masala powder and mix well
Saute till you get good aroma and oil starts separating out
Now add a cup of boiling water. And let it boil for few minutes and it start to get thicken
Now add the crushed kasoori methi, ravioli, adjust seasoning and switch off stove
Now add the cream and serve with chappathi

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