1. Heat oil, stir and fry ginger, garlic, for a few seconds.
2. Add onion, chopped capsicums, stirfry till onions are transparent.
3. Add all other ingredients, except ravioli.
4. Stir for a minute, add ravioli, toss to coat ravioli evenly.
5. Pour out, keep aside till required.

For Veggies:

1. Boil mixed veggies till tender but firm, excluding capsicum.
2. Drain, save water for gravy.
3. Heat oil in a pan, add ginger, garlic, onion, capsicum.
4. Stir fry for a minute, add veggies.
5. Stir take off fire.
6. Sprinkle salt and pepper, toss to coat evenly.
7. Tranfer, keep aside till required.

For Gravy:

1. Heat oil, add ginger, garlic, stir fry for a few seconds.
2. Add all other ingredients, except cornflour.
3. Dissolve cornflour in 1 cup water drained from veggies.
4. Pour into pan, stirring continuously.
5. Bring to boil, simmer till gravy thickens.

To Proceed:

1. Warm platter, place ravioli on one side.
2. Pile veggies next to ravioli, leaving a well in centre.
3. Pour gravy into well, serve hot and fresh.

Variation:
One can use other forms of pasta, instead of ravioli, as per individual choice.

Making time: 30 minutes
Makes: 1 platter
Shelflife: Best fresh

Note:
Carbohydrates are the source of glucose, the energy source for the brain, blood cells and muscles.