Place all the ingredients needed for stuffing in a bowl and mix. Our stuffing for ravioli is done.keep aside

In a large bowl combine flour, salt and warm water. Knead a soft dough and rest covered for 15 minutes

While the dough rests, prepare the sauce

Melt the butter and sauté the garlic for 2 minutes (if you dislike the taste /texture of garlic in the sauce, skip using it)

Add tomato purée,salt and creme(I do not like a very sauce ravioli, hence used limited tomato purée and creme. You can use more for a creamier or thick sauce)

Keep cooking on Low heat until the sauce thickens

Post the resting period, divide the dough into lemon sized portions and roll each into 2-3 cm circumference wide by dusting some flour

Place a tablespoon of stuffing prepared on one and cover with another (makes 6 raviolis)

Seal the edges well after covering and make fork marks at the edges(optional)

Prepare all the raviolis similarly and make sure to place them on a flour dusted plate before cooking

Cooking the raviolis:

Boil the water using a teaspoon of oil in a wide saucepan

Add raviolis in batches and cook covered for 5 minutes on Low heat

Rest for a few seconds before plating

Serving:

Place 2 raviolis, per serving and add a generous amount of sauce prepared over and on the sides of the raviolis

For a complete meal, enjoy the raviolis warm, accompanied with your favourite soup/ salad.Yummy!