Baked Beet Corn Ravioli in Pesto Bechamel

Ravioli – A tale which finds it’s existence in the beautiful little homes of Italy…where each and every wall narrates the story of a Nonna who forms a strong foundation of the Italian households…where even the simplest of the tomatoes feel safe and secure as they know they are in the right hands and the wines age gracefully with years… The garden speaks the histories of the farming passion of the citizens and the kitchen poets out the making of the hundreds of types of Pastas and Pizzas…


Image cc: Google

Italians are famous for their home made Pastas and each and every family has it’s own culinary secret while preparing it.. From the pinch of black pepper to the spoon of salt to the canned tomatoes to the sprinkle of thyme…Each and every step has it’s own secret and shine… And we the worshippers try our best to dig deep into these hidden treasures via Internet, Cookbooks, Journals and TV Series.


cc: google

Banking on the same old journals and my precious cookbooks, hereby I present a unique bake of the month… Baked Beet Corn Ravioli in Pesto Bechamel!


Let’s have a look at the recipe!


Serves: 2

Preparation time: 30 mins

Baking time: 20 mins



For Ravioli dough

  • 1.5 cup APF
  • 1 egg
  • 2 tbsp Olive Oil
  • 4 tbsp Beetroot puree
  • A pinch of Baking powder
  • A pinch of salt
  • 1/2 cup warm water

For Corn and Spinach stuffing

  • Half bunch spinach finely chopped
  • 1 cup boiled corn
  • 2 tbsp ricotta cheese
  • 1 tbsp garlic paste
  • 1 tsp olive oil
  • Salt and Pepper

For Pesto Bechamel

  • 1 tsp Butter
  • 1 tsp All Purpose Flour
  • 1 cup milk
  • Pinch of salt
  • Pinch of black pepper
  • 1 tbsp Fresh Basil Pesto


  • Vegetables like Spinach, Carrots etc

Since I do not have Pasta maker, I prepared everything by hand. 🙂



For Ravioli Dough

  • Mix all the ingredients of ravioli dough apart from water
  • Try to knead a dough without using water, still if required use it spoon by spoon
  • Knead the dough well for atleast 10 minutes. This helps in formation of gluten which further helps in preparing good pasta sheets.Your dough should be really elastic
  • Once the dough is kneaded, keep it covered and leave for atleast 2 hours
  • This will help in preparing a moist pasta dough and there will be a formation of gluten
  • Do sprinkle some olive oil on the dough top so that it doesn’t get dry
  • Cover with cling film and let it rest

For the Corn Spinach Filling

  • Put olive oil in a pan
  • Finely chop the spinach and keep it aside
  • Add Garlic paste, finely chopped carrots and Sweet corns. Fry well
  • Add Ricotta Cheese and fry really well while adding salt and pepper.
  • Corn Spinach Stuffing is ready


  • Once the ravioli dough is set, roll two thin sheets of the same. Please remember, it should be very very thin
  • Arrange the stuffing at equal gaps on one sheet and then cover it with another
  • Now, cut ravioli pieces using cookie cutter


  • Now take each piece and press the corners with fork. This will help in moulding the stuffing perfectly into the base. It will also help in closing the corners perfectly
  • Brush them with olive oil or butter



Pesto Bechamel Sauce

  • Heat butter and fry APF
  • Add milk and keep stirring so that no lumps are formed
  • Add salt and black pepper
  • Add Pesto and mix well
  • Pesto Bechamel Sauce is ready


Now, arrange the Pesto Bechamel Sauce on the platter. Arrange the Baked beet raviolis and garnish with beetroot puree, carrots and spinach.


Guys, normally the raviolis are steamed but these baked version is simply out of the World.. I tried it for the first time and loved the crunch as well as the flavors. Do give it a try and let me know your feedback!


This post is dedicated to 105th Foodie Monday Bloghop wherein the theme is Savory Baked Dishes!



Bon appetit!

For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group – 


Let’s connect on Instagram at @KrispyKadhai


Submitting the recipe on 185th Friday Fiesta wherein my cohosts this week are Suzanne @ apuginthekitchen and Monika @ Everyday Healthy Recipes


20 thoughts on “Baked Beet Corn Ravioli in Pesto Bechamel

  1. The ravioli looks so tempting. I’ve not tried baked ones. I once made beet ravioli with ricotta and spinach. I made the dough and then had to attend to some other emergency work. By the time I got round to making the ravioli, the dough had become purple! So could not take photos. However, though laborious, making pasta at home is the best.

    Liked by 1 person

    1. Hey, thanks a lot. I think u can use sour curd ( 2 tbsp ) however m not sure as Pasta dough always ask for egg as a major ingredient for the formation of gluten with it’s protein…However u can avoid eggs and try replacing it with 2tbsp curd or oil


  2. This recipe is so up my street, beetroot is my favourite vegetable and I use it whenever possible – such a great idea to put it in ravioli pastry! I love the filling too! Thank you for sharing with Fiesta Friday:)

    Liked by 1 person

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