TO MAKE THE PASTA DOUGH

1. Mix flour, salt and add water 1 tbsp at a time. Form a very stiff dough. Knead it for 8-10 mins till no dry flour remains. Such a stiff dough will be difficult to knead but dont get tempted to add extra water.
2. Cover it with a moist cloth and rest it for 45 mins to 1 hour.

FOR THE SPINACH FILLING

1. Heat the oil in a pan and add in the finely mined garlic. Saute for a few mins and then add in the spinach.
2. Add in some salt. The spinach will begin wilting and release water. Cook it till completely dry and all the water has evaporated. keep stirring in between.
3. Once the spinach is dry add in the crumbled paneer and grated cheese. Season with pepper. Mix well.
4. The paneer will release water at this stage, cook this mix till the filling becomes completely dry.

FOR THE CREAMY SAUCE

1. Heat some olive oil and add in the chopped garlic. Then add in the cherry tomatoes and salt. Cover and cook for 10-12 mins. Stir occassionally.
2. Once the tomatoes begin to soften and cook, mash them lightly with the back of the spoon to release their juices in the pan.
3. Add in the dried thyme or any other herb that you like. Mixed italian seasoning will also work. Ive also added fresh basil leaves. Add in the sugar.
4. Once all the other ingredients are in and well mixed, add in the cream and heat it till almost boiling but DO NOT boil the mix as the cream may split and that will change the texture of the sauce. Bring it off the heat quickly to avoid curdling.
5. This sauce is delicious just like this, but if you are a cheese lover like me you can add as little or as much of your favourite cheese to it at this stage. The residual heat in the sauce will melt the cheese and create a uniformly thick and luscious sauce.

FOR THE RAVIOLI

1. After 1 hour the pasta dough will have softened up a bit and will be easier
   to roll.
2. Roll it into thin sheets, using very very little flour for
   dusting. cut it into 2 thin rectangular sheets of 2 inch width and 10 inch
   length.
3. Now place a spoonful of the spinach filling onto the pasta
   sheet, 2 inches apart from one another. Wet it around the filling with some
   water and then place the other sheet on top of it. Press around the filling
   squeezing lightly so that both sheets join together. Try to remove as much air
   as possible before sealing completely.
4. Cut the ravioli into squares using a sharp knife or into rounds by using a round
   cookie cutter. to understand the process better please watch the video.
5. Bring a pot of water to a rolling boil, add in a tsp of
   salt. Then dunk in the ravioli. Cook them for 1-2 mins. Once they float on top,
   remove them from the water and put in cold water to stop the cooking process.
6. To serve, saute the ravioli in the sauce , garnish with some cheese and serve hot.