Ingredients

• For Pasta:
• 1 cup - ravioli, boiled, drained.
• 1 - onion, chopped finely.
• 1 tbsp - yellow capsicum, chopped finely.
• 1 tbsp - red capsicum, chopped finely.
• 1 tsp - ginger, chopped finely.
• 4 to 5 flakes - garlic, chopped finely.
• 1/2 tsp - chilli flakes.
• 1 tsp - soya sauce.
• 1 tsp - red chilli sauce.
• 1 tsp - mustard paste.
• 1 tbsp - olive oil.
• salt to taste| For Veggies:
• 1 cup - mixed veggies (carrot, cauliflower, broccoli, spinach, beans, capsicums, lobia).
• 1/2 tsp - white vinegar.
• 1 - onion, chopped roughly.
• 1 tsp - olive oil.
• pepper to taste.
• salt to taste| For Gravy:
• 1 bunch - spring onions with green finely chopped.
• 1 tsp - ginger, finely chopped.
• 1 tsp - garlic, finely chopped.
• 2 tbsp - tomato sauce.
• 1 tbsp - soya sauce.
• 1/2 tsp - chilli flakes.
• 2 to 3 pinches - ajwain (carom) seeds.
• 1 tbsp - corn flour.
• 1 tsp - olive oil or butter.

How to Make Pasta and Veggies Platter

• For Ravioli:
• Heat oil, stir and fry ginger, garlic, for a few seconds.
• Add onion, chopped capsicums, stir fry till the onions become transparent.
• Add all other ingredients, except the ravioli.
• Stir for a minute, add ravioli, toss to coat ravioli evenly.
• Pour out, keep it aside till required.
• For Veggies:
• Boil mixed veggies till they become tender but remains firm, excluding the capsicum.
• Drain, save water for the gravy.
• Heat oil in a pan, add ginger, garlic, onion, capsicum.
• Stir fry for a minute, add veggies to it.
• Stir and take it off the fire.
• Sprinkle salt and pepper, toss it for an even coat.
• Transfer and keep it aside till required.
• For gravy:
• Heat oil, add ginger, garlic, stir fry for a few seconds.
• Add all other ingredients, except the corn flour.
• Dissolve corn flour in 1 cup of water drained from veggies.
• Pour it into a pan, stirring continuously.
• Boil and simmer till the gravy thickens| To Proceed:
• Warm platter, place ravioli on one side.
• Pile veggies next to the ravioli, leaving an indent at the centre.
• Pour gravy into the indent, serve hot and fresh.