How to make Double Layered Ravioli -

This beautiful looking ravioli is also very tasty.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dough, Dough

Cuisine : Italian

Course : Snacks and Starters

For more recipes related to Double Layered Ravioli checkout Mushroom And Spinach Calzone, Pesto Paneer Pizza, Stuffed Pizza, Dal Moth Samosa . You can also find more Snacks and Starters recipes like Jalapeno Potato Cups Barbecued Mango Chicken Salt And Pepper Chicken Paneer Wraps

Double Layered Ravioli

Double Layered 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 : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Double Layered Ravioli Recipe

  • Dough Beetroot Pasta 50 grams

  • Dough saffron pasta 50 grams

  • Oil 3 tablespoons

  • Garlic chopped 2 teaspoons

  • Onion chopped 1 medium

  • Water chestnuts chopped ½ cup

  • Asparagus blanched and chopped 5-6

  • Dried mixed herbs ¾ teaspoon

  • Salt to taste

  • Crushed black peppercorns to taste

  • Fresh parsley chopped 1 teaspoon


Step 1

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.

Step 2

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.

Step 3

Cut into strips and stick them with some water. Roll out together to get a large striped sheet. Set aside.

Step 4

Heat 1 tablespoon olive oil in a non-stick pan. Add garlic and sauté till fragrant. Add onion, mix and sauté till translucent.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.