Take cottage cheese, mixed capsicums, salt and crushed peppercorns in a bowl and mix.
Divide the dough into equal portions. Dust the worktop with some flour and roll out each portion to a thin sheet. Cut into roundels with a small a cookie cutter and discard the excess dough.
Put some cottage cheese mixture in the center of half the roundels, apply some water on the edges, cover with remaining roundels and press the edges to seal. Press the edges using the back of a fork to create texture.
Heat ghee in a non-stick pan. Add garlic and cumin seeds and sauté for 30 seconds. Add onion and sauté till golden.
Add spinach puree, mix and cook for 1-2 minutes. Add salt and butter, mix and cook for 1 minute. Add 2-3 tablespoons water, mix and cook for 1 minute.Add cream, mix and cook for 1-2 minutes.
Boil some water in a deep non-stick pan. Add olive oil, salt and ravioli and blanch for 6-8 minutes. Drain on a plate.
Put some spinach gravy in a serving bowl, place ravioli in the center and drizzle some cream on top.
Serve hot garnished with a coriander sprig.