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, ItalianServings
4
servingsPrep time
25
minutesCooking time
5
minutesINGREDIENTS
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
INSTRUCTIONS
- 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.
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.
Did you puree fresh tomatoes?
No. I used store bought strained tomato puree.