Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, tri colour ravioli. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Tri Colour Ravioli is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tri Colour Ravioli is something that I have loved my whole life.

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

The ingredients needed to make Tri Colour Ravioli:

1. Take For the saffron dough :
2. Get 1/2 cup Flour
3. Make ready 1 tablespoon Paprika
4. Make ready 1 pinch Salt
5. Take 1 teaspoon Olive oil
6. Take As required Water
7. Get For the white dough :
8. Prepare 1/2 cup Flour
9. Make ready 1 pinch Salt
10. Make ready 1 teaspoon Olive oil
11. Make ready As required Water to knead
12. Get For the green dough :
13. Take 1/2 cup Flour
14. Make ready 1 pinch Salt
15. Take As required Palak puree to knead
16. Take 1 teaspoon Olive oil
17. Make ready 1/2 teaspoon Ajwain
18. Get For the filling :
19. Get 4 tablespoons Mushroom finely chopped
20. Prepare 1 Onion mediuk finely chopped
21. Get 1/4 teaspoon Salt
22. Take 1/2 teaspoon Garlic minced
23. Get 1 teaspoon Butter unsalted
24. Make ready As required Italian seasonings
25. Prepare 1/4 teaspoon White pepper powder
26. Take For Final tossing :
27. Make ready 1 tablespoon Butter
28. Prepare to taste Salt
29. Prepare As required Italian seasonings
30. Take As preferred Black pepper powder
31. Prepare Other ingredients:
32. Get 1 teaspoon Oil
33. Make ready As required Water for blanching raviolis
34. Get 1 bowl Cold water
35. Take For dusting Flour

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Instructions 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.

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So that’s going to wrap this up for this exceptional food tri colour ravioli recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!