Boil 2 beetroots and puree and sieve them

Knead white dough with 1 1/2 cup maida, salt 2tsp olive oil and water. Keep dough medium stiff

Similarly knead pink dough using 2tbsp beetroot puree in 1 1/2 cups maida, salt, olive oil 2 tsp and water as required and form a medium stiff dough. Rest both doughs for 15 minutes.

Meanwhile prepare stuffing by mixing grated paneer, white pepper powder,parsley oregano and salt. Make small balls.

Now take some pink dough and roll into a medium thick sheet. Keep aside.

Roll some white dough into a medium thick sheet. Give cuts using knife or pastry cutter. The cuts should be 2cm long and alternative in each column.

Cut away extra from white sheet and gently open the cuts to form a net

Place pink rolled beetroot sheet on the white net and roll to stick both well

Cut away extras and cut the twin coloured sheet into 2 rectangles

Apply water lightly using a brush on the pink side,. Place stuffing balls at a distance of 2 inches from each other and fold

Cut ravioliis and secure all edges properly.

Apply water with finger tips on one side of ravioli anjoin the two corners and get a lovely❤ shape

You can see the heart. Make all and keep ready.

Now boil water add salt and 2 tsp oil, Add the ravioli in rolling boil water and boil for 4 minutes or until they float

Similarly boil pasta and strain both and keep aside

Now in 2 tsp olive oil and butter saute the ravioli, pasta and some vegetables of your choice. Add chilli flakes and oegano. Mix and keep aside

Make white sauce as usual with 1 cheese slice, salt and white pepper powder

Assemble ravioli as desired. Serve hot