Ravioli with beetroot, ricotta, parmesan and garlic sauce
4 servings
60 minutes
Beet ravioli with ricotta, parmesan, and garlic sauce is an elegant dish of Italian cuisine where the refinement of flavor meets a rich texture. Historically, ravioli originated in medieval Italy as a way to preserve and use food scraps but evolved into a culinary art form over time. In this version, the beet filling adds a sweet earthy note, ricotta provides delicate creaminess, and parmesan adds sharpness and depth of flavor. The garlic sauce, infused with the aromas of parsley and olive oil, complements and enhances all components, creating a harmonious combination. These ravioli can be served as an exquisite dinner dish or as part of a festive feast. Their rich taste and vibrant color make the meal not only a gastronomic delight but also an aesthetic pleasure.
1
Heap the flour on a board, make a well in the center, crack an egg into it and add salt. Carefully start kneading, gradually adding water. You should get a uniform and elastic dough. Wrap it in plastic and place it in the fridge to rest for about 30 minutes.
- Wholemeal flour: 200 g
- Chicken egg: 1 piece
- Water: 6 tablespoons
- Salt: pinch
2
Boil the beet until ready, cool it down, peel it, and grate it on a coarse grater. Then transfer to a colander and squeeze well; you can drink the juice ;-) Add ricotta, parmesan, nutmeg, pepper, lightly salt, and mix well. The filling should be quite thick.
- Beet: 1 piece
- Ricotta cheese: 100 g
- Grated Parmesan cheese: 50 g
- Nutmeg: 0.5 teaspoon
- Ground black pepper: to taste
3
Blend parsley, garlic, and olive oil in a blender.
- Parsley: 1 bunch
- Garlic: 1 clove
- Olive oil: 100 ml
4
Boil 2 liters of water with 0.5 teaspoon of salt (the general ratio is 1 liter of water to 100 grams of pasta).
- Water: 6 tablespoons
- Salt: pinch
5
If you have a ravioli mold, it's standard — dust the mold with flour, roll out two sheets of dough, place one in the mold, fill it with filling, cover with the second sheet, roll over it and that's it. If you don't have a mold, do the same with two sheets; place filling on one and cover with the second one, cut into squares and pinch the edges with a fork.
- Wholemeal flour: 200 g
6
Boil the ravioli in salted boiling water for 7 minutes. Place on a plate and drizzle with sauce.
- Water: 6 tablespoons