Beetroot Ravioli

Ingredients 

• 2 tablespoons beetroot puree
• 3 cups  refined flour (maida)
• 1/4 cup semolina (rawa/suji)
• 4 tablespoons olive oil
• Salt to taste
• 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
• Crushed black peppercorns to taste
• Salt to taste
• 1/4 cup ricotta cheese

Method

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.
2. Divide the dough equally into halves and add beetroot puree to one portion, knead well.
3. Roll out the beetroot dough into a thin sheet and cut it into small squares. Similarly, prepare squares from the plain dough.
4. Arrange both red and white squares in a checkerboard manner and rollout in a single sheet. Cut equal sized squares from the sheet.
5. To make stuffing, heat olive oil in a non-stick pan. Add garlic and sauté till golden.
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.
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.
8. Heat sufficient water in a non-stick pan. Add salt, remaining olive oil and raviolis and blanch till the raviolis float.
9. Heat butter in a non-stick pan. Add vegetable stock and whisk till a homogenous mixture is formed.
10. Add the blanched raviolis, mix lightly and cook for two minutes.
11. Tear basil leaves and add, mix well. Adjust the seasoning.
12. Serve hot.

Nutrition Info