Take measured flour and salt in 3 different bowls.

Add ajwain, spinach puree in one bowl, instead of water to make green dough. Knead to make a smooth pliable green dough. Grease dough with oil. Cover and keep aside.

Similarly add paprika powder and required water to make saffron colour dough.Add water as required for kneading. Grease dough and keep.

Finally for white dough, knead flour by adding required water. Grease the dough and keep covered.

Coming to our doughs, take green dough first. Dust flour on the counter if required. Roll dough it into a medium round disc. Fold two ends to the centre from the opposites. Flatten the dough and level it to rectangle. Similarly repeat steps and do white and saffron rectangles.

Now while layering rectangles, green down, next white layer and then top comes saffron layer. Brush water on rectangles while layering.

Now using a rolling pin flatten and stretch the layered rectangle to a large rectangle. Cut in centre of the large rectangle and halve them. Now stack one half on the other brushed other half. While stacking see to the colours. No single colour repetitions.

Roll, stretch, flatten to a rectangle. Cut again into halves. Stack one half on another half to show layers. Roll, stretch and flatten. This time slice the rectangle into even bars like we do for biscuits. Bars show up Beautiful layers.

Now arrange all bars adjacently one after another. Roll and join the bars as one single sheet.

Place filling on one side. Brush the sides and inbetweens with water. Close filling by bringing the other opposite side of the sheet to another.

Use a mould to cut shapes. I used round cutter. The trimmed extras can be used to make paratha. Press edges with a fork to seal tightly.

Immediately remove them from heat and transfer to cold water. Take them out after 2 minutes.

In a pan, heat butter. Add in drained raviolis. Add seasonings as prefered. Toss quickly without frying raviolis. Switch off heat.