First mix maida salt to taste and warm water to make a soft dough keep aside for ten mins.
Now chop garlic and fry it in oil till brown add half chopped onions and sauté well, next cook green chilli till they are soft.
Once all cooked add chopped spinach with a pinch of salt and cook well. Transfer to a bowl and add mayonnaise when warm.
Now pressure cook Beetroot cook transfer cut pieces into a mixy jar and make a paste out of it.
Take the dough dip in maida so that it’s easier to roll, roll thin and cut into rounds using either a cutter or a bottle cap. Place the spinach stuffing between two rounds and seal.
Dip a fork in dry maida seal the stuffed rounds on its edges with a fork by presssing it.
Boil enough water and add the ravioli, it will sink at first once it’s cooked it will float up.
Take out the cooked ones in a strainer and keep aside.
To make the Beetroot sauce add oil one green chilli half onion and cook till soft. Add Beetroot purée with a pinch of salt and cook for two mins.
Now it’s time to add boiled ravioli and give it a good mix. Serve hot and enjoy.
