Experience the stunning colors and rich flavors of homemade beetroot ravioli, perfect for impressing at any dinner table.
Ingredients
For 4 people
Preparation time: 1 hour, resting time: 1 hour
Preparation
Sift the durum wheat flour with a pinch of salt onto your work surface, forming a mound with a well in the center. Beat the eggs and combine with the beetroot juice and powder in the well. Gradually incorporate the flour from the edges using your fingers or a fork. Knead vigorously until the dough is smooth and elastic—add a splash of cold water or extra flour if needed. Form into a ball, wrap in cling film, and rest in the fridge for 1 hour. This step ensures a supple dough, drawing from years of pasta-making expertise.
Mash the gorgonzola with a fork in a bowl. Blend in the drained ricotta, 1 egg yolk, and breadcrumbs until smooth. Season generously with freshly ground black pepper and a touch of salt. Divide the rested dough into portions. Roll out on a floured surface or using a pasta machine to 2 mm thickness, laying strips on a cloth-covered surface to prevent sticking. Place teaspoon-sized mounds of filling (hazelnut-sized) in rows, spaced apart. Whisk the remaining egg yolk with 1 tbsp water and brush around each mound. Cover with a second dough sheet, pressing firmly to seal. Cut into squares using a ravioli cutter or rolling pastry wheel. Dust with flour and let rest briefly. Repeat until all dough and filling are used.
Bring a large pot of salted water to a gentle boil. Cook ravioli for 4-5 minutes until al dente, then drain carefully. Coarsely chop the walnuts. Melt butter in a wide skillet over medium heat. Toss in the ravioli and walnuts, seasoning with salt and pepper. Serve immediately in warmed deep plates, garnished with chopped parsley for a fresh finish.
Recipe and image: BeeldigBeeld/Stockfood
