Ravioli with Malai Sauce

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


Prep time


Cooking time




  • 1 tbsp olive oil

  • 1.5 tbsp garlic cloves finely chopped

  • 1 tbsp ginger, grated

  • 2 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

  • ½ tsp turmeric

  • ¼ cup heavy cream

  • ¼ tsp garam masala

  • 1 tsp sugar

  • ¼ tsp kasoori methi crushed

  • ¼ cup fresh cilantro, extra for garnish

  • 1 bay leaf

  • ½ inch cinnamon stick

  • 2 whole green cardamoms slightly crushed

  • 1 cloves

  • salt to taste

  • 1 pkg TJ’s Roasted Cauliflower & Cheese Ravioli


  • Heat the oil in a large pan. Add cumin seeds, bay leaf, cinnamon stick, clove, 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 8-10 minutes, until the onions turn soft and translucent but do not brown.
  • Next, add the sieved tomatoes, cilantro and simmer gently for 5 minutes. Season with salt and pepper.
  • Allow this mixture to cool and remove the cinnamon stick, clove, bay leaf and cardamom from the masala.
  • Transfer the mixture to a blender along with Almond flour & 1/2 cup of water. Grind to a very fine paste.
  • Heat butter in a large pan set over a low heat. Add the Kashmiri chilli powder, turmeric and allow it to sizzle for a few seconds before adding the blended sauce and stir well.
  • Add cream, kasoori methi, sugar and garam masala. Stir well and bring to a very gentle simmer for another 3-4 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.


  • 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.


  1. Did you puree fresh tomatoes?

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