CORN AND PANEER RAVIOLI IN PALAK GRAVY (FUSION RECIPIE)

INGREDIENTS FOR RAVIOLI (DOUGH)
1 cup all purpose flour (maida)
2 tbsp semolina (rava)
2 tbsp oil
1/2 tsp salt
kneed to a smooth and soft dough cover it with a damp muslin cloth and keep aside.
INGREDIENTS FOR FILLING
1/2 cup boiled sweet crorn
100 gms cottage cheese (paneer) mashed
2 green chillies finely chopped
1 tsp lemon juice

1 tsp chilli flakes
2 tbsp chopped corriander
salt to taste
crush the boiled sweet corn and mix all the other ingredients for stuffing with the crushed corn and keep aside.
INGREDIENTS FOR GRAVY
2 bunches of spinach blanched and ground to paste
10-12 cloves crushed garlic
1 tsp finely chopped ginger
2 tsp whole cumin seeds
2 whole dry red chillies 
50 ml fresh cream (optional)
1 tsp of garam masala pwd (All spice)
salt to taste
METHOD FOR RAVIOLI
Roll out long strips of the dough about 2 inches wide cut out equal squares out of the rolled out dough (2 inch by 2 inch)
take one piece place a table spoon of ravioli filling cover it with the other piece of dough seal the sides with the help of the fork  ( a small packet will be formed) finish making all the ravioli in the same way refrigerate for 15 minutes heat water about 4-6 cups in a large vessel add a little salt and 2 tsp of oil and bring it to boil and then add the raviolis 6-8 at a time cook for two minutes when they start to float remove the batch in a greased vessel in the same water finish cooking the rest of the ravioli in batches do not throw the remaining water   
 METHOD FOR GRAVY
Grind the spinach
Heat oil in a separate pan splutter whole jeera whole red chillies chopped ginger and garlic and chopped green chillies.Saute till it turns light brown add the spinach puree salt and cook for 3-4 minutes adjust the consistency of the gravy by adding a little left over water of ravioli  add garam masala pwd and finish it out with fresh cream
for plating place cooked ravioli in the serving dish cover it with the cooked spinach gravy and garnish with fresh cream.Serve hot.
NOTE:-
To blanch the spinach boil water in a large vessel add a pinch of salt bring it to boil,roughly chop the spinach and add to the boiling water. cook for 1 minute drain immediately and immerse it in cold water to prevent over cooking.and drain again.