How to make Beetroot Ravioli

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Beetroot (चुकन्दर ), Refined flour (maida) (मैदा)

Cuisine : Italian

Course : Main Course Vegetarian

For more recipes related to Beetroot Ravioli checkout Beetroot Porial. You can also find more Main Course Vegetarian recipes like Bhen Ki Sabzi Kashmiri Dum Aloo Rajma And Soya Keema Soya Chutneywala

Beetroot Ravioli

Beetroot Ravioli Recipe Card


Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 1-1.30 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Beetroot Ravioli Recipe

  • Beetroot puree 2 tablespoons

  • Refined flour (maida) 3 cups + f

  • Semolina (rawa/suji) 1/4 cup

  • Olive oil 4 tablespoons

  • Salt to taste

  • Butter 2 tablespoons

  • Vegetable stock 4 tablespoons

  • Fresh basil leaves 4-5

  • Stuffing

  • Spinach leaves (palak) roughly chopped 20-25

  • Olive oil 1 tablespoon

  • Garlic cloves finely chopped 4-5

  • Crushed black peppercorns to taste

  • Salt to taste

  • Ricotta cheese 1/4 cup


Step 1

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.

Step 2

Divide the dough equally into halves and add beetroot puree to one portion, knead well.

Step 3

Roll out the beetroot dough into a thin sheet and cut it into small squares. Similarly, prepare squares from the plain dough.

Step 4

Arrange both red and white squares in a checkerboard manner and rollout in a single sheet. Cut equal sized squares from the sheet.

Step 5

To make stuffing, heat olive oil in a non-stick pan. Add garlic and sauté till golden.

Step 6

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.

Step 7

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.

Step 8

Heat sufficient water in a non-stick pan. Add salt, remaining olive oil and raviolis and blanch till the raviolis float.

Step 9

Heat butter in a non-stick pan. Add vegetable stock and whisk till a homogenous mixture is formed.

Step 10

Add the blanched raviolis, mix lightly and cook for two minutes.

Step 11

Tear basil leaves and add, mix well. Adjust the seasoning.

Step 12

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.