Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, ravioli in beetroot sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Ravioli in Beetroot sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Ravioli in Beetroot sauce is something that I’ve loved my entire life. They are fine and they look fantastic.
Ravioli are best when the dough is rolled out as thinly as possible. This however increases the risk of small tears and punctures. With many ravioli fillings a small puncture in the dough is okay, but with this filling it will mean that the beetroot juice will leak into the gorgonzola sauce. The secret of this beautiful, delicately-flavoured ravioli dish is in the handmade fresh pasta, with the special added touch of beetroot extract, and its delicious filling.
To get started with this recipe, we must first prepare a few components. You can cook ravioli in beetroot sauce using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Ravioli in Beetroot sauce:
- Take 150 gms maida
- Take As required Water
- Take 1/2 bunch spinach chopped
- Get 1 onion
- Prepare 1 1/2 teaspoon mayonnaise
- Prepare to taste Salt
- Get 2 Green Chillies
- Make ready 2 cloves garlic
- Prepare 1 medium Beetroot
- Get to taste Salt
- Take 1/4 teaspoon chilli powder
Pasta in red sauce and pasta in white sauce. Then there could be the other accomplices like veggies and meats. Hence the "white sauce" in the title of this recipe. When I made these beetroot ravioli a few nights ago, the plan was to make enough so that P. and I would still have some for lunch the next day.
Instructions to make Ravioli in Beetroot sauce:
- First mix maida salt to taste and warm water to make a soft dough keep aside for ten mins.
- Now chop garlic and fry it in oil till brown add half chopped onions and sauté well, next cook green chilli till they are soft.
- Once all cooked add chopped spinach with a pinch of salt and cook well. Transfer to a bowl and add mayonnaise when warm.
- Now pressure cook Beetroot cook transfer cut pieces into a mixy jar and make a paste out of it.
- Take the dough dip in maida so that it’s easier to roll, roll thin and cut into rounds using either a cutter or a bottle cap. Place the spinach stuffing between two rounds and seal.
- Dip a fork in dry maida seal the stuffed rounds on its edges with a fork by presssing it.
- Boil enough water and add the ravioli, it will sink at first once it’s cooked it will float up.
- Take out the cooked ones in a strainer and keep aside.
- To make the Beetroot sauce add oil one green chilli half onion and cook till soft. Add Beetroot purée with a pinch of salt and cook for two mins.
- Now it’s time to add boiled ravioli and give it a good mix. Serve hot and enjoy.
Hence the "white sauce" in the title of this recipe. When I made these beetroot ravioli a few nights ago, the plan was to make enough so that P. and I would still have some for lunch the next day. A problem occurred however after we had our first bite. Right away, we started counting how many we had on the plate and how many we could still eat. Brush around fillings with eggwash, then place remaining pasta sheets on top and press.
So that’s going to wrap it up for this special food ravioli in beetroot sauce recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
