Double Layered Ravioli

This beautiful looking ravioli is also very tasty. This is a Sanjeev Kapoor exclusive recipe.

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Double Layered Ravioli
Main Ingredients Dough, Dough
Cuisine Italian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Double Layered Ravioli

  • 50 grams Dough Beetroot Pasta
  • 50 grams Dough saffron pasta
  • 3 tablespoons Oil
  • 2 teaspoons Garlic chopped
  • 1 medium Onion chopped
  • ½ cup Water chestnuts chopped
  • 5-6 Asparagus blanched and chopped
  • ¾ teaspoon Dried mixed herbs
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1 teaspoon Fresh parsley chopped


  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.
  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.
  3. Cut into strips and stick them with some water. Roll out together to get a large striped sheet. Set aside.
  4. Heat 1 tablespoon olive oil in a non-stick pan. Add garlic and sauté till fragrant. Add onion, mix and sauté till translucent.
  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.
  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.
  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.
  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.
  9. Serve hot.