Ravioli with beetroot, cottage cheese and parmesan
4 servings
45 minutes
Beetroot ravioli with cottage cheese and parmesan is a refined combination of flavors that creates an amazing harmony. Inspired by traditional Italian cuisine, this recipe embodies the tenderness of cottage cheese, the sweet earthy note of beetroot, and the spicy accent of parmesan. The fresh egg dough makes the ravioli especially soft and elastic, turning the cooking process into an art form. In Italy, such dishes are valued for their simplicity and rich taste. These ravioli will be a great choice for a romantic dinner or family gathering, and their rich aroma will remind you of cozy evenings in a real Italian home. Serve with melted butter or sour cream to highlight the velvety texture of the filling and create an unforgettable gastronomic experience.
1
For the filling, wash the beetroot, boil or bake it until cooked, cool it down, and grate it on a coarse grater.
- Beetroot: 2 pieces
2
Place the beet in a fine sieve and press it down with a spoon to squeeze out the juice.
3
Mix the squeezed beetroot with thick cottage cheese and grated Parmesan.
- Curd cheese (tvorog): 100 g
- Grated Parmesan cheese: 100 g
4
Add salt, pepper, and nutmeg. Mix thoroughly. The filling should be thick enough.
- Salt: pinch
- Ground black pepper: to taste
- Nutmeg: pinch
5
For the test, break eggs into a bowl, add water, salt, and sifted flour - knead a soft dough.
- Chicken egg: 3 pieces
- Water: 2 tablespoons
- Salt: pinch
- Wheat flour: 500 g
6
Roll out the dough into 2 thin layers on a floured surface.
7
Place 1 teaspoon of filling on one layer at a small distance from each other.
8
Cover with a second layer of dough and press down the areas not filled with filling.
9
Cut the dough into squares.
10
Cut off the excess and secure the edges with a fork.
11
In a large pot, bring lightly salted water to a boil, add the ravioli, and cook until they float.
- Salt: pinch
12
Carefully transfer them to a plate with a slotted spoon.
13
Serve with butter or sour cream.
