150 gm white flour
50 gm spinach paste
50 gm red bell pepper
50 gm tomato sauce
5 gm basil
5 gm parsley
20 gm cheese
5 gm pepper
50 gm cream
10 gm chopped garlic
5 gm oregano
10 ml olive oil
Salt to taste
Mix chopped basil, chopped tomato, chopped garlic and chopped cheese in a bowl and keep it aside. Now make each of the coloured portions one by one.
For the orange portion, mix flour with eggs, salt, olive oil and red bell pepper paste and make a dough.
For the white portion, mix flour with eggs, salt and a drizzle of olive oil and make a dough.
For the green portion, mix flour with eggs, salt, a little olive oil and spinach paste and make a dough.
Now for the creamy sauce, cook butter and garlic for around 2 minutes, then add cream, oregano, basil, salt and cheese and cook for another 5 minutes.
For making Tiranga Ravioli, roll out each of the coloured doe into three thin sheets, join them together to form a wide sheet in colours of the flag. Cut them into squares.
Using a teaspoon fill the centre with a little of the stuffing. Brush around the filling with the egg.
Twist the edges of the squares to seal it so that there are no air bubbles.
Now, boil water on a deep vessel, add some salt to this water. Add the raviolis in batches, leave it for about one minute and then remove from water and strain it. Serve with creamy sauce and garnish with cherry tomatoes.
Recipe credit: Pankaj Rana, Executive Sous, RHINO, Gurgaon.