Name: BEETROOT RAVIOLI WITH LEMON SAUCE recipe by Deepika Shet at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: For the beeteoot ravioli:; Flour 200 grams.; Semolina 2 to 3 tsp.; oil 2 to 3 tsp.; Beetroot juice 1 / 2 cup.; Egg 1.; Salt to taste.; For the filling:; Beetroot grated.1/2cup; Cheese.1/2 cup; Lemon zest 1/4 cup.; Parsley 1/4 cup.; Pepper powder 1/2 tsp.; For Lemon Sauce:; Sugar 2 tsp.; Lemon juice 1/2 tsp.; Lemon zest 1/4 tsp.; Corn starch 1 tsp.

Ingredients Serving: 4

For the beeteoot ravioli:
Flour 200 grams.
Semolina 2 to 3 tsp.
oil 2 to 3 tsp.
Beetroot juice 1 / 2 cup.
Egg 1.
Salt to taste.
For the filling:
Beetroot grated.1/2cup
Cheese.1/2 cup
Lemon zest 1/4 cup.
Parsley 1/4 cup.
Pepper powder 1/2 tsp.
For Lemon Sauce:
Sugar 2 tsp.
Lemon juice 1/2 tsp.
Lemon zest 1/4 tsp.
Corn starch 1 tsp.

Instructions

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 a 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.

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