Kalongi Potato(onion seeds)

Bengali Mutton Curry

Raviolis with two type of sauces

Ingredient
Flour-350 gm
Eggs-3
Olive oil/butter-as per need
Make the dough all these ingredients,wrap in a foil and keep in the fridge for atleast an hour and then roll with pasta machine or in a rolling pin.
Ingredient for the filling
Chicken keema/small pieces of chicken(breast pieces-100gm
Chopped spinach-2 spoons
Chopped garlic-5 cloves
Salt-to taste
Black pepper powder
Chilli flakes
Grated cheese- 3 spoons
Egg -1
Olive oil- 2 spoons
dry basil
Dry Parsley
Method
1-put olive oil in a pan and add add chopped garlic.
2-Saute for few seconds and now add the chicken pieces,salt,pepper powder,Chopped spinach ,chilli flakes and stir for few min till the chicken is cooked.It takes few min.
3-Take a bowl and add beaten egg,grated cheese,basil,parsley and the cooked chicken.Mix it well and keep in the fridge for 15 min.
4-Now take little filling,place in the middle and give a shape of your choice.
5-Boil water,add salt and half spoon oil and put the raviolis batch by batch at a time.Once it floats to the top,raviolis are done.Place them in a bowl.

Sauce no 1-Lemon butter sauce
1-Put some butter in a pan.Add lemon juice,salt,sugar and chopped parsley.Once it turns like a syrup pour on top of the raviolis.Serve hot.
Sauce no 2-Tomato based sauce
1-Heat some butter in a pan and add chopped garlic and saute.
2-Then add chopped onions(half) and saute for few min and then add tomato puree and keep on stirring.
3-Add chilli flakes,Black pepper powder,salt,sugar,grated cheese,red and yellow bell peppers,wine(half cap).,basil and parsley When the sauce turns thick and creamy pour on the raviolis and serve hot.Garnish with grated cheese.