Ravioli with beetroot dough and pumpkin
2 servings
60 minutes
Ravioli with beetroot dough and pumpkin is an amazing blend of traditional Italian cuisine with vibrant natural hues. The beetroot colors the dough a rich purple, adding elegance to the dish, while the pumpkin and cheese filling brings tenderness and a sweet autumn aroma. Historically, ravioli emerged as a way to preserve and create with fillings, and this version is a true celebration of flavors. Their texture is velvety and soft, while the contrast between the sweetness of pumpkin and the creamy tang of cottage cheese makes each bite exquisite. Serving with goat cheese and olive oil enhances the richness of flavors. Such ravioli are perfect for cozy family dinners or special romantic evenings, delighting not only in taste but also in their luxurious appearance.
1
For the dough, boil the beetroot, mash it into puree using a blender or sieve. Sift both types of flour and mix the flour with a pinch of salt. From the beetroot puree, flour, eggs, and 1 tablespoon of olive oil, knead the dough by hand or with a blender, place it in a bag, and let it rest for 15-20 minutes. Meanwhile, prepare the filling.
- Beet: 50 g
- Chicken egg: 1 piece
- Wheat flour: 60 g
- Whole grain flour: 60 g
- Olive oil: 2 tablespoons
2
For the filling, sauté the pumpkin with butter, sugar, a little water, and salt in a saucepan until cooked. Boil a potato. If it's in season and you have butternut squash available, you don't need to add sugar. Mash the vegetables with a masher, and when the mixture cools down, mix in the cream cheese and season with salt and pepper to taste.
- Pumpkin: 170 g
- Butter: 10 g
- Sugar: 0.5 teaspoon
- Potato: 50 g
- Salt: to taste
- Cottage cheese: 100 g
- Ground black pepper: to taste
3
Place the rested dough on a floured surface and knead for a few minutes. For convenience, divide the dough into several pieces, rolling each one out thinly.
4
Cut the dough into squares about 5 centimeters on each side with a sharp knife. Stack the flour-dusted pieces to prevent them from drying out while you work with the rest of the dough. If you kneaded well, nothing will stick.
5
Place a teaspoon of pumpkin-cheese filling on each square of purple beet dough, cover with a second square of dough, and seal the edges. Then stamp the edges with a fork, and if you want perfect shapes, trim with a knife. Place the finished products on a cutting board covered with plastic wrap and sprinkled with flour.
6
Boil the prepared pumpkin and beet ravioli like any other fresh pasta in a large pot of well-salted water. Three minutes is enough for everything to be ready.
7
Serve the ready ravioli with pumpkin and beetroot drizzled with a therapeutic dose of olive oil on a plate. Top with goat cheese.
- Olive oil: 2 tablespoons
- Soft goat cheese: 40 g