Name: Ravioli with Malai Sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; Whole spices (1 bay leaf, ½ inch cinnamon stick, 2 whole green cardamoms, 1 cloves); 1.5 tbsp garlic cloves finely chopped; 1 tbsp ginger, grated; 2-3 thai green chili, finely chopped; 1 yellow onion finely chopped; 1 cup sieved tomatoes/passata (240g); 1 tbsp almond flour; 1 tbsp butter; 1 tsp kashmiri chilli powder; 1 tsp red chili powder; ½ tsp turmeric; ½ tsp coriander-cumin powder; ¼ cup heavy cream; ¼ tsp garam masala; 1 tsp sugar, optional; ¼ tsp kasoori methi crushed; 1 bay leaf; ½ inch cinnamon stick; 2 whole green cardamoms; 1 cloves; 1 pkg TJ's Roasted Cauliflower u0026 Cheese Ravioli; ¼ cup fresh cilantro, garnish; salt to taste

Ravioli with Malai Sauce

Jump to Recipe Print Recipe

If you’re looking for something extra special to serve for Diwali festival Ravioli with Malai Sauce Recipe is exactly what you need! Silky soft ravioli tossed with a simple yet elegant creamy and spicy and Malai sauce!

Ravioli with Malai Sauce

Course: MainCuisine: Indian, Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

INGREDIENTS

1 tbsp olive oil
Whole spices (1 bay leaf, ½ inch cinnamon stick, 2 whole green cardamoms, 1 cloves)
1.5 tbsp garlic cloves finely chopped
1 tbsp ginger, grated
2-3 thai green chili, finely chopped
1 yellow onion finely chopped
1 cup sieved tomatoes/passata (240g)
1 tbsp almond flour
1 tbsp butter
1 tsp kashmiri chilli powder
1 tsp red chili powder
½ tsp turmeric
½ tsp coriander-cumin powder
¼ cup heavy cream
¼ tsp garam masala
1 tsp sugar, optional
¼ tsp kasoori methi crushed
1 bay leaf
½ inch cinnamon stick
2 whole green cardamoms
1 cloves
1 pkg TJ’s Roasted Cauliflower & Cheese Ravioli
¼ cup fresh cilantro, garnish
salt to taste

INSTRUCTIONS

Heat the oil in a large pan. Add cumin seeds, bay leaf, cinnamon stick, clove, green cardamom and sauté for a few seconds until the aroma releases.
Add onions, green chili, garlic and ginger sauté over a medium-low heat for 6 minutes, until the onions turn soft and translucent but do not brown.
Next, add almond flour and let it cook for a minute. Add add the sieved tomatoes, red chili powder, turmeric, coriander-cumin powder and season with salt and pepper. Add ½ cup of water and let the mixture simmer gently for 5-6 minutes.
Allow this mixture to cool and remove the cinnamon stick, clove, bay leaf and cardamom from the masala.
Transfer the mixture to a blender and blend it to a very fine paste.
Heat butter in a same pan set over a low heat. Add the Kashmiri chilli powder and allow it to sizzle for a few seconds before adding the blended sauce and stir well.
Add cream, kasoori methi, garam masala and sugar(optional). Stir well and bring to a very gentle simmer for another 3 minutes. You can thin out the sauce with around ⅓ cup of pasta water when the ravioli are cooking.
When the sauce is ready bring a large pot of salted water to a boil and cook the ravioli for around 3-4 minutes. Remove them with a slotted spoon and add to the sauce, toss gently to coat in the sauce and serve.

Notes

The sauce – You’ll probably need to thin out the sauce with some pasta water so if you’re making it advance wait until you are cooking the ravioli to thin it out.
Draining the pasta – Always transfer the ravioli to the sauce with a slotting spoon instead of draining them in a colander. They’re super delicate and might burst if you do.