Tricolour veggie ravioli in creamy sauce | How to make Tricolour veggie ravioli in creamy sauce

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Tricolour veggie ravioli in creamy sauce | How to make Tricolour veggie ravioli in creamy sauce



About Tricolour veggie ravioli in creamy sauce Recipe

I made three colours ravioli by adding vegetables for colour and stuff with paneer filling.serve in creamy cheesy sauce.let's enjoy this delicious ravioli

Ingredients to make Tricolour veggie ravioli in creamy sauce

For green colour ravioli----1/2 tsp Salt1/4 cup Spinach pureeFor yellow colour ravioli---1/2 cup Flour1/2 tsp Salt1/4 cup Carrot pureeFor red colour ravioli--1/2 cup Flour1/4 tsp Salt1/4 cup beetroot pureeFor filling----1/2 cup crumbled Paneer1/4 cup red,yellow and green bell PepperSalt as per taste1/4 tsp Pepper powderCreamy sauce---1 tbsp Butter1 tsp Flour1 cup milk1 cube cheese1 tsp PepperSalt if requiredFor cooking of ravioli--2 cup Water1 tsp Salt1 tsp Oil

How to make Tricolour veggie ravioli in creamy sauce

TAKE FLOUR IN A BOWL

ADD SALT AND PALAK PUREE AND MAKE DOUGH

TAKE FLOUR AND SALT

ADD CARROT PUREE AND MAKE A DOUGH

TAKE FLOUR IN BOWL ADD SALT

AND BEET PUREE MAKE A DOUGH

OUR THREE COLOURS ARE READY

TAKE PANEER IN A BOWL

ADD BELL PEPPERS

AND SALT

AND PEPPER

AND MIX ALL OF THEM

ROLL DOWN BEETROOT IN RECTANGLE

CUT IN TWO PIECES

IN SAME WAY ROLL DOWN IT AND CUT IN TWO PARTS GREASE ROLLED BEET PART

AND PUT GREEN ON IT NOW GREASE GREEN ALSO

NOW PUT YELLOW PART ON GREEN AND CUT THIN SLICES

TAKE THIN CUT PARTS ON WORL PLACE AND ROLL IT AND CUT IN ROUND WITH COOKIE CUTTER

MAKE ALL DISCS LIKE THAT

TAKE PANEER FILLING AND PUT AT ONE PART

AND COVER WITH OTHER PART

PREPARE ALL OF THEM LIKE THIS

AND PRICK FROM SIDES WITH FORK

HEAT WATER ADD SALT AND OIL AND BOIL RAIVOLIES FOR 10 MIN. AND REMOVE FROM HOT WATER

NOW HEAT BUTTER IN PANADD FLOUR AND COOK IN BUTTER

ADD MILK AND STIR CONTNIOUSLY

ADD GRATED CHEESE IN IT

AND PEPPER AND MIX PROPERLY

OUR SAUCE IS READY

POUR SAUCE IN SERVING PLATE

AND ADD RAIOLI IN IT

SPRINKLE SOME FLAKES

AND GARNISH WITH CORIANDER LEAVES

SERVE HOT

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