Add chopped onion salt, broccoli, black pepper powder, and pine nuts.
Let it cook.
The filling is ready.
In a bowl, combine all purpose flour, egg, and turmeric powder.
Knead a dough (yellow coloured dough).
Similarly, to make green coloured dough, add spinach puree, and to make the red coloured dough, add beetroot puree to the same ingredients used for the yellow coloured dough (made with turmeric powder).
Flatten the multi coloured dough separately using a rolling pin.
Cut the rolled out dough into triangles or any other shape you wish.
Bring two same shaped pieces together and seal the sides using a beaten egg, keeping one side open.
Place the filling inside and then seal the open side.
In a pan, add water, olive oil, and salt.
Cook the raviolis for 2 to 2.
For the dressing, combine kokum syrup, baby orange juice, salt, and black pepper powder in a bowl.
Add the cooked raviolis to the dressing and toss well.
To another bowl, add iceberg lettuce, arugula, basil leaves, pine nuts, baby orange wedges, salt, and kokum syrup dressing.
Arrange the salad then the yellow ravioli similarly arrange the green and red raviolis in alternate layers.
Garnish with baby orange pieces, pine nuts, black pepper powder, coriander sprig, and kokum syrup.