Chicken Tikka Ravioli In A Creamy Tomato Sauce

Repeat the same steps for the other half of dough as well. Cover the ravioli with a towel to stop them from drying out while you make your sauce.

Puree 500 gms of large tomato and strain through a strainer to discard the seeds and the cover.

Dry roast 1 tbsp of coriander seeds, 1 tsp of cumin seeds, 1 tsp of fennel seeds, 2 green cardamom, 1 inch cinnamon stick and grind to a fine powder. keep aside . You will be needing 1 tsp of this curry powder.

Start the sauce by heating your olive oil in a medium pan. Fry the onion and add the ginger garlic paste and cook until soft and aromatic, before adding the strained tomato puree, store bought tomato puree.

Add 1 tsp curry powder,basil leaves, along with the salt and pepper. Stir together and cook to 5 to 10 minutes gently over a medium heat. While the sauce is cooking, start cooking your ravioli by adding it to a large pan on a low boil.

Cook for around 3-4 minutes. When cooked remove from the pan, drain away any excess water and serve with the creamy tomato sauce.

Transfer the content to a blender and blend it perfectly. Strain and transfer to the pan once again. Add the cream and further cook for 5 more minutes.

While the sauce is cooking, start cooking your ravioli by adding Salt to 8 cups of water and bring to a rolling boil. Drop in the prepared ravioli few at a time. Cook for two minutes or till they float on top.

Remove them with a slotted spoon and keep aside. Repeat the same for all the ravioli.When cooked remove from the pan, drain away any excess water and serve with the creamy tomato sauce.