Beetroot Ravioli This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Aug 2019 in Recipes Course New Update Main Ingredients Beetroot, Refined flour (maida) Cuisine Italian Course Main Course Vegetarian Prep Time 1-1.30 hour Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Beetroot Ravioli 2 tablespoons Beetroot puree 3 cups + f Refined flour (maida) 1/4 cup Semolina (rawa/suji) 4 tablespoons Olive oil to taste Salt 2 tablespoons Butter 4 tablespoons Vegetable stock 4-5 Fresh basil leaves Stuffing 20-25 Spinach leaves (palak) roughly chopped 1 tablespoon Olive oil 4-5 Garlic cloves finely chopped to taste Crushed black peppercorns to taste Salt 1/4 cup Ricotta cheese Method Combine refined flour, semolina, 3 tablespoons olive oil and salt in a bowl and mix. Add 1¼ cups water and knead into a semi-stiff dough. Divide the dough equally into halves and add beetroot puree to one portion, knead well. Roll out the beetroot dough into a thin sheet and cut it into small squares. Similarly, prepare squares from the plain dough. Arrange both red and white squares in a checkerboard manner and rollout in a single sheet. Cut equal sized squares from the sheet. To make stuffing, heat olive oil in a non-stick pan. Add garlic and sauté till golden. Add spinach, crushed peppercorns and salt, mix well and cook till the mixture dries. Transfer into a bowl and cool. Add ricotta cheese and mix well. Place the prepared squares on a work top. Place a portion of the stuffing on a square, apply water on the edges and cover with another square. Seal the edges with a fork. Similarly, prepare the remaining raviolis. Heat sufficient water in a non-stick pan. Add salt, remaining olive oil and raviolis and blanch till the raviolis float. Heat butter in a non-stick pan. Add vegetable stock and whisk till a homogenous mixture is formed. Add the blanched raviolis, mix lightly and cook for two minutes. Tear basil leaves and add, mix well. Adjust the seasoning. Serve hot. Nutrition Info Calories 2363 Carbohydrates 294.4 Protein 50 Fat 109.3 Other Fiber Zinc- 2.6mg #Beetroot #Butter #Crushed black peppercorns #Fresh basil leaves #Garlic cloves #Olive oil #Refined flour (maida) #Ricotta cheese #Salt #Semolina (rawa/suji) #Spinach leaves (palak) #Stuffing #Vegetable stock 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