Ravioli

1. Sift the flour then add the salt
2. Make it into a heap
3. Beat together the eggs, water, and olive oil
4. Pour half of the mixture into the self-raising flour
5. Mix, then add the remaining egg mixture
6. Make into a dough
7. Roll into a ball
8. Cling wrap
9. Refrigerate for an hour
10. Then remove it from fridge
11. Divide into 2 parts
12. Roll out absolutely thin, like a roti thin
13. Brush with egg
14. I used a toothpick to draw slight lines on the pasta, so I could see the size of each square
15. Then place a tsp of filling in the center of the square
16. Then roll out the other half exactly like the first, cover the other pasta (one with filling)
17. Very carefully cut out the squares
18. Seal edges
19. Refrigerate for 10 mins
20. Boil water with a little salt
21. Add a few ravioli at a time, make sure the water is rapidly boiling
22. Steam for 5 mins
23. Place all on a greased baking tray
24. Add your sauce, sprinkle with cheese
25. Cook in the oven for 10 minutes

Sauce

1. Heat oil in a pan
2. Stir in flour and masala
3. Cook until well blended
4. Keep stirring so it doesn’t burn
5. Add tomatoes and garlic
6. Jeera and dhania powders, salt and pepper
7. Add little water at a time to make a lovely thick sauce
8. Cook for 10 mins, taste for salt
9. You can use any filling you like
10. I used savory mutton mince, added mushrooms, and cheese