Ravioli filled with Beetroot
Source: https://www.meranermuehle.it/rcp_recipe/ravioli-filled-with-beetroot
Baking/cooking time
2 Minutes
Rest time
30 Minutes
Ingredients
Ingredients for 4 servings
| For the dough | ||
| 100 | g | Spelt flour Regiograno bio |
| 100 | g | Rye four Regiograno bio |
| 1 | Egg | |
| q.s. | Water | |
| For the filling | ||
| 200 | g | Cooked beetroot |
| 120 | g | Cooked potatoes |
| 2 | tablespoons | Breadcrumbs |
| 2 | tablespoons | Grated Parmesan cheese |
| q.s. | Salt | |
| q.s. | Freshly ground black pepper | |
| Additionally | ||
| q.s. | Foamed butter | |
| q.s. | Grated Parmesan cheese |
Preparation
Preparing the Dough
Preparing the Filling
Shaping the ravioli
- Combine the spelt flour and rye flour in a bowl.
- Weigh the egg and add enough water to make a total of 100 g, then whisk well.
- Mix the flours with the egg-water mixture and knead for about 5 minutes until a smooth dough forms.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Peel the cooked beetroot and potatoes and chop them roughly.
- Use a food processor to chop the beetroot and potatoes, but don’t make them too fine.
- Toast the breadcrumbs in a little butter until fragrant.
- Combine the toasted breadcrumbs, beetroot, potatoes, grated Parmesan, salt, and pepper. Mix well and set aside.
- Divide the dough into small portions and roll each portion thinly using a pasta machine. Place the rolled dough on a work surface dusted with semolina.
- Spoon a small amount of filling onto the dough.
- Place another rolled dough sheet over the filling, press the dough around the filling, and cut into triangles using a pastry cutter.
- Continue until all the dough and filling are used up. Cooking and Serving
- Bring a pot of water to a boil, add salt, and cook the ravioli for about 2 minutes.
- Use a slotted spoon to gently remove them from the water.
- Arrange the ravioli on plates, sprinkle with grated Parmesan cheese, and drizzle with foamed butter.
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