Ratatouille Ravioli with Tomato Sauce

Ingredients

For the filling

2 small brinjals
2 small tomatoes
1 medium capsicum
1 medium onion
2 large button mushrooms
1 tsp chopped garlic
1/2 tsp dried oregano
1 tbsp olive oil
salt to taste

For the ravioli

5-6 spinach leaves blanched and pureed
1 cup flour (maida)
4 tbsp olive oil
salt to taste

For the Tomato sauce

1 1/2 cups tomato pulp
4-5 garlic cloves, finely chopped
1/4 cup tomato ketchup
1 onion, finely chopped
1/2 tsp dried oregano
1 tbsp olive oil
2 tbsp cheese(grated)
salt to taste

Method:

For the ratatouille filling

1) Heat the olive oil.
2) Add mushrooms, onion, garlic, capsicum and brinjals and fry for two minutes.
3) Add the tomatoes and salt and cook till the mixture is dry.
4) Add the oregano. Mix well and allow to cool.

For the ravioli

1) Mix the spinach puree, flour, olive oil and salt and make a firm but smooth dough.
2) Cover in wet cloth and keep aside for 15 minutes.
3) Divide the dough into 2 portions and roll each of them out as thinly as possible.
4) Brush one sheet with cold water and place small heaps of the filling at little regular intervals.
5) Cover with the other sheet and press around each mound.
6) Use a knife to cut around each mound.
7) Boil water in a large pot with olive oil and salt. When the water start to boil, add the ravioli, 2-3 pieces at a time and let them cook for about 3 minutes.
8) Remove the ravioli and refresh them in a pot of cold water, drain again and keep aside.

For the Tomato Sauce

1) Heat olive oil and add the garlic and onion and cook till the onions turn translucent.
2) Add the tomato pulp and tomato ketchup and cook till the sauce thickens.
3) Add organo and cheese and mix well, remove from the flame and cool the sauce.
4) Put it in a blender to make a smooth paste.
5) Transfer again to the pan, add water and bring to a boil.

Serving
1) Put a generous amount of sauce on a plate and top with the ravioli.
2) Garnish with chilli flakes and serve.