Double Layered Ravioli This beautiful looking ravioli is also very tasty. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 24 Feb 2017 in Recipes Course New Update Main Ingredients Dough, Dough Cuisine Italian Course Snacks and Starters Prep Time 21-25 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Double Layered Ravioli 50 grams Dough Beetroot Pasta 50 grams Dough saffron pasta 3 tablespoons Oil 2 teaspoons Garlic chopped 1 medium Onion chopped ½ cup Water chestnuts chopped 5-6 Asparagus blanched and chopped ¾ teaspoon Dried mixed herbs to taste Salt to taste Crushed black peppercorns 1 teaspoon Fresh parsley chopped Method Dust the worktop with some flour. Place the beetroot dough on it and roll out into a ½ inch thick sheet. Fold in the edges to make a threefold and roll out again into a thin sheet. Similarly, prepare the saffron sheet. Brush some water on the saffron sheet and place the beetroot sheet on top. Roll out and cut into half. Place the halves one on top of another and roll out again. Similarly, repeat the process till several layers are formed. Cut into strips and stick them with some water. Roll out together to get a large striped sheet. Set aside. Heat 1 tablespoon olive oil in a non-stick pan. Add garlic and sauté till fragrant. Add onion, mix and sauté till translucent. Add water chestnuts and mix. Add asparagus, mix and sauté well. Add dried herbs, salt and crushed peppercorns and mix well. Remove from heat and set aside. Place the layered sheet on the worktop. Place a spoonful of the cooked mixture on one side of the sheet leaving a gap of 1 inch in between. Brush the sheet with some water, bring the other edge over and press the ends to seal. Cut into raviolis with a 1 inch square cookie cutter and seal the edges pressing with a fork. Boil sufficient water with salt and 1 tablespoon olive oil in a deep non-stick pan. Add the prepared raviolis and blanch for 3-4 minutes. Transfer in water at room temperature. Drain. Heat butter and remaining olive oil in a non-stick pan. Add blanched raviolis, parsley, crushed peppercorns and salt, mix and toss for a minute. Serve hot. #Asparagus #Crushed black peppercorns #Dough #Dried mixed herbs #Fresh parsley #Garlic #Oil #Onion #Salt #Water chestnuts Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article