RAVIOLI

Ingredients:
For filling
1 tsp finely chopped garlic
200 gms mushrooms
Salt to taste

1/2 tsp black pepper powder
1/2 tsp mixed dry herbs

For dough
2 cups refined flour

1 egg or 2 tbsp milk

1 tsp olive oil

2 tbsp water

Refined flour for dusting
Salt to taste

For the sauce:
1 tbsp olive oil
1/2 onion, chopped
3 cloves garlic finely chopped
100 gms chopped frozen broccoli, thawed or fresh broccoli
1 cups vegetable stock or water
1 pinch of ground nutmeg
2 tbsp grated cheese

2 tbsp fresh cream

salt pepper to taste

 pepper to taste

Method:

For filling:

1. Heat oil in a pan and add finely chopped garlic.
2. Add the mushrooms and then add salt and black pepper. Cook it for a while.
3. Add mixed dry herbs and add it to the pan. Keep it aside for cooling.

For dough

1. For the ravioli, knead the dough by mixing all the ingredients of the dough and make a tight dough.
2. Roll out the dough by dusting with flour. Roll the dough to make fine thin sheets or chapaties.
3. Then cut the sheet into small circular shapes or discs.
4. Use water to stick the discs on the sides.
5. Then fill the discs with the stuffing.
6. Cover the disc with another one. 
7. Put markings in the outer ring of the circular discs with the help of a fork.
8. Now, put this in boiling water for 15 seconds, then remove and put in cold water.

For sauce

1. Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, and vegetable stock. Bring to a boil, reduce heat, and simmer 15 minutes, until broccoli is tender.
2. With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat.
3. Mix grated cheese and fresh cream and season with nutmeg, salt, and pepper.

To assemble:

1. Dish out the sauce onto a plate.
2. Now remove the ravioli from the cold water and place it in the plate with sauce.
3. Garnish with coriander leaves and serve.