Beet Ravioli With Herbed Ricotta Filling
Add some milk to the water when cooking the ravioli and let them simmer lightly. That way, they will not lose their pretty color as much.
Category: Pasta, rice & grains, Vegetarian
Recipe in PDF format (print friendly)
- Serves 2
- Prep time: 1h 30min + resting time
- Cook time: 10min
- Total time: 1h 40min
- Difficulty: Intermediate
For the beet pasta dough:
Ingredients
- 300g flour
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 2 eggs
- 100ml beetroot juice, reduced to about 50ml
Directions
Cook the red beet juice until it gets thick and is reduced to about half of the original amount. Cool slightly before proceeding with the dough. Sift the flour onto a clean work surface and make a well in the center. Break the eggs into the well and add the oil, salt, and reduced beet juice. Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if it’s too wet, add a little more flour. Knead the pasta until smooth and evenly colored, 5-10 minutes. Wrap in a plastic wrap, and allow to rest for about 30 minutes. If the dough feels still a bit soft, put it in the refrigerator for 30 - 60 minutes. Meanwhile, make the filling. Remove dough from plastic wrap, knead a few times and either roll out thinly by hand or use your pasta machine. I find it easier to cut the dough in half and roll each half separately. Cut out 8cm circles with a cookie cutter or a glass and place a small amount of filling in the center of each circle. Brush the edges of pasta circles with some water, fold and seal the edges making sure you squeeze all the air out. Place the ravioli on a tray dusted with some flour. Boil plenty of water in a large pot. Add a generous amount of salt and some milk (about 100ml). I found that if you cook ravioli in just barely simmering water with some milk, the ravioli will not lose their color as much during cooking. When they float on top, they are cooked. This will take approximately 4-5 minutes, depending on their size. Remove them with a slotted spoon and transfer them to the sauce.
Fot the filling:
Ingredients
- 180g ricotta
- 3 tablespoons grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 teaspoon lemon zest
- 2 teaspoons chopped parsley
- 1 teaspoon thyme leaves
- pinch of salt
- freshly ground black pepper
Directions
Combine all the ingredients in a bowl, season to taste, and mix until incorporated.
Fot the sauce:
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 garlic clove, sliced
- 1 tablespoon chopped pistachios (or almonds)
- some pasta cooking water
- pinch of salt
- freshly ground black pepper
- some parsley leaves, to serve
Directions
Heat the butter and olive oil in a frying pan. Add sliced garlic and fry for about 2 minutes. Add chopped pistachios, season with salt and pepper, and add a tablespoon or two pasta cooking water. Add cooked ravioli and toss them around the pan until they are covered in sauce. Remove from heat and sprinkle with fresh parsley. Serve immediately with some grated parmesan cheese.
Additional images
