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Ravioli in Beetroot sauce
Ravioli in Beetroot sauce

Before you jump to Ravioli in Beetroot sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as economically as they should. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.

As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. It is pretty easy to live green, after all. A lot of it is simply using common sense.

We hope you got insight from reading it, now let’s go back to ravioli in beetroot sauce recipe. You can have ravioli in beetroot sauce using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Ravioli in Beetroot sauce:
  1. Get 150 gms maida
  2. Get As required Water
  3. Use 1/2 bunch spinach chopped
  4. Provide 1 onion
  5. Take 1 1/2 teaspoon mayonnaise
  6. Use to taste Salt
  7. You need 2 Green Chillies
  8. Provide 2 cloves garlic
  9. Provide 1 medium Beetroot
  10. Prepare to taste Salt
  11. You need 1/4 teaspoon chilli powder
Steps to make Ravioli in Beetroot sauce:
  1. First mix maida salt to taste and warm water to make a soft dough keep aside for ten mins.
  2. Now chop garlic and fry it in oil till brown add half chopped onions and sauté well, next cook green chilli till they are soft.
  3. Once all cooked add chopped spinach with a pinch of salt and cook well. Transfer to a bowl and add mayonnaise when warm.
  4. Now pressure cook Beetroot cook transfer cut pieces into a mixy jar and make a paste out of it.
  5. Take the dough dip in maida so that it’s easier to roll, roll thin and cut into rounds using either a cutter or a bottle cap. Place the spinach stuffing between two rounds and seal.
  6. Dip a fork in dry maida seal the stuffed rounds on its edges with a fork by presssing it.
  7. Boil enough water and add the ravioli, it will sink at first once it’s cooked it will float up.
  8. Take out the cooked ones in a strainer and keep aside.
  9. To make the Beetroot sauce add oil one green chilli half onion and cook till soft. Add Beetroot purée with a pinch of salt and cook for two mins.
  10. Now it’s time to add boiled ravioli and give it a good mix. Serve hot and enjoy.

A problem occurred however after we had our first bite. Right away, we started counting how many we had on the plate and how many we could still eat. Brush around fillings with eggwash, then place remaining pasta sheets on top and press. I was sort of obsessed with the intense magenta of the beetroot filling and the incredibly simple pairing of butter and poppyseeds as a sauce. You'll be forgiven for just calling them ravioli.

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