Step into the world of healthy and delicious cooking with our 'Millet Ravioli' recipe. This delightful meal combines the ancient grain millet with precious Italian ravioli, resulting in a meal that's as pleasing as it benefits you!

MILLET RAVIOLI

Ingredients

1 cup finger millet (ragi) flour + for cleaning
Salt to taste
2 tbsps olive oil + as required
1 tbsp sliced garlic
1 medium onion, sliced
Salt to taste
Crushed black peppercorns to taste
25-30 spinach leaves, approximately sliced
4 tablespoons butter
4 tbsps sorghum flour (jowar atta).
3 cups almond milk.
Salt to taste.
White pepper powder to taste.
100 grams feta cheese, crumbled.
1 tsp red chilli flakes.
4 tsps sliced fresh parsley leaves.
Fresh parsley sprigs for garnish.

Approach.

1. Boil 3/4 cup water in a deep nonstick pan. Add salt, finger millet flour and mix well. Sprinkle 2 tbsps water, cover and cook for 3-4 minutes.
2. Transfer on a plate and knead well to form smooth dough.
3. To make the stuffing, heat olive oil in a nonstick pan. Add garlic and sauté for 30 seconds.
4. Add onion and sauté till translucent.
5. Include salt, crushed black peppercorns and spinach and blend well. Cook for 2-3 minutes. Take the pan off the heat and allow to cool.
6. To make the sauce, heat butter in a nonstick pan. Include sorghum flour and cook for a minute.
7. Include almond milk and mix well. Cook till sauce thickens.
8. Include salt, white pepper powder and blend well.
9. Include feta cheese to spinach mix and mix well.
10. Dust some finger millet flour on the surface area and roll out the dough into thin disk. Cut with the assistance of a square ravioli cutter. You can likewise use a little cookie cutter.
11. Place a part of packing in the centre of one part, apply water on the edges and cover with another square. Press the edges well.
12. Boil adequate water in a deep nonstick pan. Add salt, olive oil prepared raviolis. Prepare for 5-6 minutes.
13. Location the sauce back on heat, add red chilli flakes, parsley and mix well.
14. Add blanched ravioli and blend with light hands. Cook for 2 minutes.
15. Transfer in a serving plate, garnish with parsley sprig and serve hot.

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