Ingredients:

• For Pasta:
• 1 cup – ravioli, boiled, drained.
• 1 – onion, chopped finely.
• 1 tbsp – yellow capsicum, chopped finely.
• 1 tbsp – red capsicum, chopped finely.
• 1 tsp – ginger, chopped finely.
• 4 to 5 flakes – garlic, chopped finely.
• 1/2 tsp – chilli flakes.
• 1 tsp – soya sauce.
• 1 tsp – Red Chilli sauce.
• 1 tsp – mustard paste.
• 1 tbsp – Olive oil.
• salt to taste| For Veggies:
• 1 cup – mixed veggies (carrot, cauliflower, broccoli, spinach, beans, capsicums, lobia).
• 1/2 tsp – white vinegar.
• 1 – onion, chopped roughly.
• 1 tsp – Olive oil.
• pepper to taste.
• salt to taste| For Gravy:
• 1 bunch – Spring onions with green finely chopped.
• 1 tsp – ginger, finely chopped.
• 1 tsp – garlic, finely chopped.
• 2 tbsp – Tomato sauce.
• 1 tbsp – soya sauce.
• 1/2 tsp – chilli flakes.
• 2 to 3 pinches – ajwain (carom) seeds.
• 1 tbsp – Corn flour.
• 1 tsp – Olive oil or butter.

Method:

1. For Ravioli:
2. Heat oil, stir and fry ginger, garlic, for a few seconds.
3. Add onion, chopped capsicums, stir fry till the onions become transparent.
4. Add all other ingredients, except the ravioli.
5. Stir for a minute, add ravioli, toss to coat ravioli evenly.
6. Pour out, keep it aside till required.
7. For Veggies:
8. Boil mixed veggies till they become tender but remains firm, excluding the capsicum.
9. Drain, save water for the gravy.
10. Heat oil in a pan, add ginger, garlic, onion, capsicum.
11. Stir fry for a minute, add veggies to it.
12. Stir and take it off the fire.
13. Sprinkle salt and pepper, toss it for an even coat.
14. Transfer and keep it aside till required.
15. For gravy:
16. Heat oil, add ginger, garlic, stir fry for a few seconds.
17. Add all other ingredients, except the corn flour.
18. Dissolve corn flour in 1 cup of water drained from veggies.
19. Pour it into a pan, stirring continuously.
20. Boil and simmer till the gravy thickens| To Proceed:
21. Warm platter, place ravioli on one side.
22. Pile veggies next to the ravioli, leaving an indent at the centre.
23. Pour gravy into the indent, serve hot and fresh.

Recipe courtesy of Saroj Kering