First take 1 cup whole wheat flour in a big bowl and add spinach puree (Blanched Spinach pureed in blender).
Add salt, pepper and a little water if required, and knead a soft dough. Rub 1 tsp oil in the last and knead a bit to smoothen the dough. Cover and let it rest.
Now take another bowl, add 1 cup flour, beetroot puree (raw beetroot chopped finely and blended with some water), salt, pepper and some red chilli powder.
Use a little water if required and Knead a soft dough. Add 1 tsp oil in the end and smoothen the dough. Keep aside.
Now to make the filling, finely chop the mushrooms and onions
Take a non-stick pan and add a tsp of oil. Add garlic and saute. Add onions and mushrooms after garlic is sauteed.
Now add salt, pepper, Oregano and Chilli flakes and cook on medium to high flame until the color is a bit brown. Filling is ready.
Now to make Raviolis, take a small portion of any dough, roll to make thin chapatti. Make 2 like this.
Now take one chapatti, place a spoonful of filling in the center and cover with another chapatti.
Cut in any shape using a cookie cutter or make square shape using a knife. Seal the edges with some water or with a fork.
You can make any shape and use both the dough to mke assorted raviolis.
Make all raviolis like this.
Now to cook the raviolis, add 3-4 cups water in a sauce pan, add a little salt and 1 tsp oil and let it come to a boil.
Add raviolis in the boiling water and cook on medium high flame till it floats on top. Take them out once starts floating.
Now to make Bachmel sauce, heat a pan, add butter and garlic, saute for a few seconds. Then add flour and mix.
Add milk after just a minute, flour shouldn't change the color, and mix well so that there should be no lumps.
Add grated cheese and mix, cook on low flame till cheese is melted.
Now heat oil in a pan add garlic and saute till brown. Add raviolis and cook on low flame till a bit crispy.
Your colorful raviolis are ready. Serve hot as it is.. or pour the Bachmel sauce over it.
