Name: Maggi Ravioli with tomato basil sauce recipe by Prabhleen Kaur at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: For the dough: 1 cup flour; 2 tbsp semolina; 1/2 tsp Salt; 1/2 tsp dried basil; 1/2 tsp dried parsley; 2 tbsp olive oil; For the stuffing: 1 pack maggi; 1/2 tsp Italian seasoning; Salt to taste; 1 tbsp grated Cheese; Water as required; For the tomato basil sauce: 4 large tomatoes; 2-3 garlic finely chopped; 1/4 tsp paprika; 2 tsp dried basil; 1 tsp Oregano; 1/2 tsp dried parsley; 2 tbsp olive oil; Salt to taste

Ingredients Serving: 4

For the dough: 1 cup flour
2 tbsp semolina
1/2 tsp Salt
1/2 tsp dried basil
1/2 tsp dried parsley
2 tbsp olive oil
For the stuffing: 1 pack maggi
1/2 tsp Italian seasoning
Salt to taste
1 tbsp grated Cheese
Water as required
For the tomato basil sauce: 4 large tomatoes
2-3 garlic finely chopped
1/4 tsp paprika
2 tsp dried basil
1 tsp Oregano
1/2 tsp dried parsley
2 tbsp olive oil
Salt to taste

Instructions

For making dough combine all the ingredients in a bowl and make a smooth dough using water. Cover and keep in the refrigerator for 1 hour.
For the stuffing: Heat water in a pan let it come to boil then add maggi to it, stir well.
Next add the maggi masala, little salt and Italian seasoning, mix it well and cook for another 2 minutes.
At last add some grated cheese from top give it a stir and keep aside.
For the tomato basil sauce: heat olive oil in a pan, add finely chopped garlic cook for few seconds till the raw smell goes.
Add the tomato puree and cook for 3-4 minutes then add paprika, salt, dried basil, parsley and oregano. Mix it well and cook for another 2-3 minutes or till the sauce is thickened.
Take the dough and cut it in half. Dust the surface with flour to prevent the dough from sticking.
Roll out the dough to a thin sheet to 1/8 inch thick. Cut it in desired shape. I made in square shape.
Fill 1 tbsp of the prepared maggi at the centre leaving the edges. Apply water at the edges with the fingers. Cover with the another sheet of dough. Gently press the dough from the sides to seal. Make rest raviolis like this.
Heat enough water in a big vessel and add 1/2 tsp salt to it. Once the water starts boiling reduce the flame to medium heat and put the raviolis and cook for 4-5 minutes or until they float.
Take out the raviolis from water arrange them on a plate and pour the prepared tomato basil sauce from top. Garnish with some oregano, basil leaves and grated cheese. Serve!

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