"Beetroot ravioli filled with ricotta, tyme and lemon! "
Ricotta Beetroot Ravioli
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RECIPE:
For the dough:
-200g wheat flour
-100th durum wheat semolina
-60g beetroot
-a pinch of salt
-1 tablespoon olive oil
For the filling:
-100th ricotta
-1 tablespoon honey
-fresh thyme
-50g Parmesan
-grated lemon
-salt and pepper
To make the dough:
Use a masher to mash the beet roots roughly. Then press the mash through a sieve. Mix the flour and the semolina together. Press a small hole in the middle of the flour. Pour in the eggs and the olive oil and add a pinch of salt. Add the beet root mash and work everything with your hands into a smooth dough. Pack the dough in cling film. Let the dough rest in the refrigerator for at least 30 minutes. Sprinkle some flour over your worktop and roll out the dough. Use a ravioli cutter to cut out circles.
To make the filling:
Blend a splash of milk into the ricotta. Free the thyme leafs from the stems and add to the ricotta. Add grated Parmesan, lemon zest, honey, salt and pepper to taste. Finish the ravioli: Divide the filling over half of the dough circles. Use 1 teaspoon each and make sure to keep the edges clean. Then cover with the remaining circles. Press the edges together. Use a fork to decorate.Bring enough water to boil in a large saucepan. Add a pinch of salt. As soon as the water boils, carefully place the ravioli in the pan and cook for 8-10 minutes. In a small saucepan melt the butter and swirl the thyme in. Drain the raviolis in a sieve. Divide them over 2 plates and drizzle over the thyme butter.
For the dough:
-200g wheat flour
-100th durum wheat semolina
-60g beetroot
-a pinch of salt
-1 tablespoon olive oil
For the filling:
-100th ricotta
-1 tablespoon honey
-fresh thyme
-50g Parmesan
-grated lemon
-salt and pepper
To make the dough:
Use a masher to mash the beet roots roughly. Then press the mash through a sieve. Mix the flour and the semolina together. Press a small hole in the middle of the flour. Pour in the eggs and the olive oil and add a pinch of salt. Add the beet root mash and work everything with your hands into a smooth dough. Pack the dough in cling film. Let the dough rest in the refrigerator for at least 30 minutes. Sprinkle some flour over your worktop and roll out the dough. Use a ravioli cutter to cut out circles.
To make the filling:
Blend a splash of milk into the ricotta. Free the thyme leafs from the stems and add to the ricotta. Add grated Parmesan, lemon zest, honey, salt and pepper to taste. Finish the ravioli: Divide the filling over half of the dough circles. Use 1 teaspoon each and make sure to keep the edges clean. Then cover with the remaining circles. Press the edges together. Use a fork to decorate.Bring enough water to boil in a large saucepan. Add a pinch of salt. As soon as the water boils, carefully place the ravioli in the pan and cook for 8-10 minutes. In a small saucepan melt the butter and swirl the thyme in. Drain the raviolis in a sieve. Divide them over 2 plates and drizzle over the thyme butter.