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Baked Beet Corn Ravioli in Pesto Bechamel!

Sep-02-2017
Kriti Singhal
30 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Baked Beet Corn Ravioli in Pesto Bechamel! RECIPE

Italians are famous for their home made Pastas and each and every family has it’s own culinary secret while preparing it.. From the pinch of black pepper to the spoon of salt to the canned tomatoes to the sprinkle of thyme…Each and every step has it’s own secret and shine… And we the worshippers try our best to dig deep into these hidden treasures via Internet, Cookbooks, Journals and TV Series. Banking on the same old journals and my precious cookbooks, hereby I present a unique bake of the month… Baked Beet Corn Ravioli in Pesto Bechamel!

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Italian
  • Baking
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. For Ravioli Dough
  2. 1.5 cup All purpose flour
  3. 1 egg
  4. 2 tbsp olive oil
  5. 4 tbsp Beetroot puree
  6. A pinch of baking powder
  7. A pinch of salt
  8. 1/2 Cup warm water
  9. For Corn and Spinach stuffing
  10. Half bunch spinach finely chopped
  11. 1 cup boiled corn
  12. 2 tbsp ricotta cheese
  13. 1 TBSP GARLIC PASTE
  14. 1 tbsp Sprig Genoa Italian Panache
  15. 1 tsp olive oil
  16. Salt and pepper
  17. For Pesto Bechamel
  18. 1 tsp butter
  19. 1 tsp all purpose flour
  20. 1 cup milk
  21. Pinch of salt
  22. Pinch of Black pepper
  23. 1 tbsp Fresh Basil Pesto
  24. Extras
  25. Vegetables like Spinach, Carrots etc - Finely sliced

Instructions

  1. For Ravioli Dough
  2. Mix all the ingredients of ravioli dough apart from water
  3. Try to knead a dough without using water, still if required use it spoon by spoon
  4. Knead the dough well for atleast 10 minutes. This helps in formation of gluten which further helps in preparing good pasta sheets.Your dough should be really elastic
  5. Once the dough is kneaded, keep it covered and leave for atleast 2 hours
  6. This will help in preparing a moist pasta dough and there will be a formation of gluten
  7. Do sprinkle some olive oil on the dough top so that it doesn’t get dry
  8. Cover with cling film and let it rest
  9. For the Corn Spinach Filling
  10. Put olive oil in a pan
  11. Finely chop the spinach and keep it aside
  12. Add Garlic paste, finely chopped carrots and Sweet corns. Fry well
  13. Add Ricotta Cheese and fry really well while adding salt and pepper.
  14. Add Sprig Genoa Italian Panache and mix well
  15. Corn Spinach Stuffing is ready
  16. Now,
  17. Once the ravioli dough is set, roll two thin sheets of the same. Please remember, it should be very very thin
  18. Arrange the stuffing at equal gaps on one sheet and then cover it with another
  19. Now, cut ravioli pieces using cookie cutter
  20. Now take each piece and press the corners with fork. This will help in moulding the stuffing perfectly into the base. It will also help in closing the corners perfectly
  21. Brush them with olive oil or butter
  22. Now pre-heat the oven and bake the Raviolis for 15 mins at 200 degrees
  23. Raviolis are ready
  24. Pesto Bechamel Sauce
  25. Heat butter and fry APF
  26. Add milk and keep stirring so that no lumps are formed
  27. Add salt and black pepper
  28. Add Pesto and mix well
  29. Pesto Bechamel Sauce is ready
  30. Now, arrange the Pesto Bechamel Sauce on the platter. Arrange the Baked beet raviolis and garnish with beetroot puree, carrots and spinach.

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