Mix all the filling ingredients in a bowl and set aside.
Roll the pasta dough into a long oval shaped disc. Generously dust with flour.
Fold it twice. Turn the folded dough 90°.
Again roll it into a rectangle.
Now fold it and rotate it again. Repeat this step twice more.
Now roll the dough into a thin rectangular sheet. Keep on dusting the dough while rolling. Work fro one end to the other.
Once the pasta dough is thin enough, it is time to stuff.
Take a round cutter and slightly mark circles on one half of the sheet.
Slightly apply water. Do not skip this so that the pasta doesn't open up while cooking.
Now place filling in the centre of each circle.
Fold the other half of the rectangle over the fillings.
Press the dough around the filling.
Now with the help of the cutter, cut out the circles with the filling in the centre.
The remaining dough can be kneaded and used for the next batch of pastas.
Heat water along with a teaspoon of salt in a pan.
When it starts boiling, add the ravioli one by one. Keep flame medium and let the pasta cook for 2 minutes.
Remove with slotted spoon and arrange on a serving plate.
Heat butter, garlic and onion in a separate pan.
When the butter starts to melt, keep flame low and let the butter along with the onion and garlic turn brown.
Remove from flame and add salt and pepper.
Drizzle this sauce on the plated ravioli.
Garnish with fresh coriander and serve immediately.