Italian Ravioili comes out in various flavours and fillings. Well to be on versatile side thought of combining stunning ruby colour and the taste of beetroot with tangy lemon sauce.
Yield / Serves
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For the beeteoot ravioli:
Flour all purpose 200gms
Beetroot juice 1/2cup
Salt to taste
For the Ravioli Filling:
Beetroot grated 1/2cup
Lemon Zest 1/4cup
Pepper powder 1/2tsp
For the Lemon Sauce :
Lemon juice 1/2 tsp
Lemon zest 1/4 tsp
For beetroot juice: Blend beetroot with water and seive the mixture and set aside.
For the dough: Mound together Flour+ semolina on a clean board and create a well in the centre.
Place the beetroot juice ,egg, oil in the centre.
With help of a fork start mixing the wet ingredients by dragging the flour and slowly mix the mixture.
Kned until they are smooth and set aside for 20 minutes.
For the ravioli stuffings: In a bowl mix together grated beetroots, cheese,parsley,pepper powder,salt to taste and set aside.
For the preparation of ravioli: Sprinkle some plain flour on the flat surface board and roll out the dough and form a thin layer of it.
With the help of a circular cutter form a disc shaped pieces
With the a help of spoon add in the fillings to the pieces.
Lightly brush the egg whites to the sides of the dough.
Top another layer of ravioli half and press the sides gently.
With the help of a fork press the sides gently.
Bring large pot of salted water to boil.Add the prepared raviolis in the boiling water and give a gentle stir to avoid sticking one another.
Cook it for about 3 to 4 minutes. And drain it.
In a pan add oil,garlic,basil and add the boiled ravioli to this mixture and give a gentle stir.
For the tangy lemon sauce:In a pan add sugar,lemon juice,lemon zest,yellow food colour and cornstarch and bring to boil for about 2 min.
Serve ravioli with the lemon sauce and sprinkle some nuts and grated cheese and some cilantro.
And the Italian beetroot ravioli with lemon sauce is ready to eat.
- Cook the ravioli in plenty of boiling water for 10- 15mins.
- Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
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