Ravioli with beets
2 servings
90 minutes
Beet ravioli is an exquisite dish of European cuisine that combines the tender texture of pasta with the rich flavor of roasted beets. This recipe was born from the desire to blend simple ingredients with refined taste accents. The filling made from beet puree, ricotta, and parmesan gives the dish a sweet, creamy flavor with subtle nutty notes. A fragrant herb-infused butter adds a special piquancy – with mint, sage, and tarragon. Poppy seeds add a delicate textural play. Ravioli are perfect for both special dinners and cozy home meals, impressing with their combination of simplicity and sophistication. A chard garnish completes the composition by adding freshness and a crispy lightness.
1
We clean the beetroot, rub it with olive oil and herbs, wrap it in foil, and bake in the oven for about an hour at 210 degrees.
- Beetroot: 80 g
- Olive oil: 2 ml
- Fresh thyme: 1 stem
2
Cool the cooked beetroot, blend it into a puree, and add cheese: ricotta and parmesan. Season with salt and pepper to taste.
- Beetroot: 80 g
- Ricotta cheese: 25 g
- Parmesan (Parmigiano Reggiano): 25 g
- Salt: pinch
3
Knead a soft dough and roll it into thin layers. Cut out circles, place the filling in the center of the circle (it's important not to overdo it and not put too much :)), cover with a second circle and seal the ravioli.
- Durum wheat flour: 100 g
- Egg yolk: 50 g
- Egg white: 50 g
4
Chop fresh mint, sage, and tarragon, mix with melted butter. Boil ravioli until cooked, place on a plate, drizzle with herb butter, and sprinkle with poppy seeds.
- Fresh mint: 1 stem
- Fresh sage: 1 stem
- Tarragon leaves: 1 stem
- Butter: to taste
5
Before serving, garnish with young chard leaves and sprinkle with parmesan.
- Parmesan (Parmigiano Reggiano): 25 g