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Categories:
dough flour semolina beet puree eggs olive oil salt filling beetroot Ricotta cheese Parmesan lemon zest nutmeg parsley honey salt&blackpepper butter ground walnut thyme orange zest orange juice salt&pepper
Viewed: 43 - Published at: 8 years agoIngredients
- Dough
- 200 grams flour
- 50 grams semolina
- 80 grams beet puree
- 2 eggs
- 1 tablespoon olive oil
- 5 grams salt
- Filling
- 200 grams beetroot
- 200 grams ricotta cheese
- 30 grams parmesan
- 1/4 lemon zest
- 1 pinch nutmeg
- 2 tablespoons chopped parsley
- 1 tablespoon honey
- salt&blackpepper
- 30 grams butter
- 20 grams ground walnut
- 1 sprig fresh thyme
- 1/4 orange zest
- 2 tablespoons orange juice
- salt&pepper
Method
- Wash beetroots with a brush. Place them in tin foil and bake them at 180C until soft for about 45-55 minutes.
- For the dough squeeze the juice of a fresh beetroot and make a puree. Mound the flour and semolina on a clean work surface and create a well in the center. Place the puree, eggs and oil in the center. Using a fork, whisk together and slowly start dragging the flour into the mixture. Add this to the dry ingredients. Knead until all are well combined and the dough is smooth and elastic, about 10 minutes. Add more juice or flour to adjust the consistency of the dough. Put in a cling film and rest in the fridge for about 30-45 minutes.
- Take the beetroots out the oven and let them cool. Peel and grate the beetroots adding ricotta and honey. Add toasted breadcrumbs, nutmeg, lemon zest & juice,salt, pepper and grated parmesan.
- Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 3-4mm thick. Lay one pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1-1,5 cm between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling.
- Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
- Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly.
- For the sauce , add butter in a pan, cook until slightly brown,add grated walnuts,orange zest and juice. Serve the raviolis with the sauce and sprinkle fresh thyme on top.
