Double Layered Ravioli | Sanjeev Kapoor Khazana

Double layered ravioli made with beetroot and saffron flavoured dough.

DOUBLE LAYERED RAVIOLI

Ingredients

50 grams beetroot pasta dough
50 grams saffron pasta dough
3 tablespoons oil
2 teaspoons chopped garlic
1 medium onion, chopped
½ cup chopped water chestnuts
5-6 asparagus, blanched and chopped
¾ teaspoon dried mixed herbs
Salt to taste
Crushed black peppercorns to taste
1 teaspoon chopped fresh parsley

Method

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 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 halves. Place the halves one on top of another and roll out again. Similarly, repeat the process till layers are formed.
3. Cut into strips and stick them with some water. Roll out together to get large layered sheets. 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. Brush the sheet with some water, bring the other edge over and press the ends to seal. Cut into raviolis using a 1 inch square cookie cutter and using a fork, seal the edges.
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.
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.

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