Tri Colour Ravioli
Tri Colour Ravioli

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, tri colour ravioli. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tri Colour Ravioli is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Tri Colour Ravioli is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have tri colour ravioli using 35 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Tri Colour Ravioli:
  1. Make ready For the saffron dough :
  2. Get Flour
  3. Make ready Paprika
  4. Take Salt
  5. Make ready Olive oil
  6. Make ready As required Water
  7. Make ready For the white dough :
  8. Get Flour
  9. Prepare Salt
  10. Take Olive oil
  11. Get As required Water to knead
  12. Get For the green dough :
  13. Prepare Flour
  14. Make ready Salt
  15. Get As required Palak puree to knead
  16. Take Olive oil
  17. Take Ajwain
  18. Get For the filling :
  19. Prepare Mushroom finely chopped
  20. Take Onion mediuk finely chopped
  21. Take Salt
  22. Make ready Garlic minced
  23. Take Butter unsalted
  24. Prepare As required Italian seasonings
  25. Take White pepper powder
  26. Make ready For Final tossing :
  27. Take Butter
  28. Get Salt
  29. Take As required Italian seasonings
  30. Take As preferred Black pepper powder
  31. Get Other ingredients:
  32. Get Oil
  33. Make ready As required Water for blanching raviolis
  34. Take Cold water
  35. Make ready For dusting Flour
Steps to make Tri Colour Ravioli:
  1. Take measured flour and salt in 3 different bowls.
  2. Add ajwain, spinach puree in one bowl, instead of water to make green dough. Knead to make a smooth pliable green dough. Grease dough with oil. Cover and keep aside.
  3. Similarly add paprika powder and required water to make saffron colour dough.Add water as required for kneading. Grease dough and keep.
  4. Finally for white dough, knead flour by adding required water. Grease the dough and keep covered.
  5. Meantime, prepare filling. Heat butter in a pan. Saute minced garlic. Then onion until translucent.Dont turn onions brown. Add the chopped mushrooms. Saute and cook until mushrooms are done. Do seasonings as per your taste. Remove filling from heat. Cool completely.
  6. Coming to our doughs, take green dough first. Dust flour on the counter if required. Roll dough it into a medium round disc. Fold two ends to the centre from the opposites. Flatten the dough and level it to rectangle. Similarly repeat steps and do white and saffron rectangles.
  7. Now while layering rectangles, green down, next white layer and then top comes saffron layer. Brush water on rectangles while layering.
  8. Now using a rolling pin flatten and stretch the layered rectangle to a large rectangle. Cut in centre of the large rectangle and halve them. Now stack one half on the other brushed other half. While stacking see to the colours. No single colour repetitions.
  9. Roll, stretch, flatten to a rectangle. Cut again into halves. Stack one half on another half to show layers. Roll, stretch and flatten. This time slice the rectangle into even bars like we do for biscuits. Bars show up Beautiful layers.
  10. Now arrange all bars adjacently one after another. Roll and join the bars as one single sheet.
  11. Place filling on one side. Brush the sides and inbetweens with water. Close filling by bringing the other opposite side of the sheet to another.
  12. Use a mould to cut shapes. I used round cutter. The trimmed extras can be used to make paratha. Press edges with a fork to seal tightly.
  13. Blanch ravilois in a boiling hot water. Add oil while blanching. Blanch until raviolis puff up and float.
  14. Immediately remove them from heat and transfer to cold water. Take them out after 2 minutes.
  15. In a pan, heat butter. Add in drained raviolis. Add seasonings as prefered. Toss quickly without frying raviolis. Switch off heat.
  16. Tricolor Raviolis are ready. Serve hot.
  17. Tip : The extra dough can be used to make noodles pasta or paratha. I made stuffed paratha with the leftover.

So that is going to wrap this up for this exceptional food tri colour ravioli recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!